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A plate of classic caesar salad with large crisp pieces of bacon, homemad croutons, and a lemon half.
Sacha Hirschfeld

The Bomb Caesar Salad Dressing

This Bomb Caesar Salad Dressing has been made far too many times to count! Enjoy it in a classic caesar salad, a cold pasta salad, a sauce, or in a dip.
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Cook Time 10 minutes
Total Time 10 minutes
Servings: 4
Course: Dressings & Sauces
Cuisine: American
Calories: 221
Ingredients Equipment Method Notes

Ingredients
  

  • 1 garlic clove minced
  • ½ tsp anchovy paste see notes
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • Tabasco Sauce a few dashes
  • 1 tbsp lemon juice freshly squeezed
  • ½ cup mayonnaise like Hellmann's or Kewpie
  • ⅓ cup Parmigiano Reggiano freshly and freshly grated; may sub Pecorino
  • ¼ tsp kosher salt
  • ¼ tsp freshly ground pepper

Equipment

  • 1 whisk
  • medium bowl
  • measuring spoons
  • measuring cups
  • 1 mason jar or jar with tight fitting lid

Method
 

  1. In a medium bowl, whisk together the mayo, garlic, anchovy paste, lemon juice, Dijon mustard, Tabasco, Worcestershire sauce, salt & pepper .
  2. Add the Parmigiano-Reggiano; whisk until well-incorporated. Taste and adjust as needed.
  3. Store in an airtight container or jar in the fridge for up to 5 days.

Notes

IS ANCHOVY PASTE NECESSARY?
Unless you're vegetarian, I wouldn't skip out on the anchovy paste! It adds a depth of flavor that cannot be replicated. The amount recommended in the recipe won't be fishy whatsoever. Let's just say it's one of those ingredients you wouldn't know was there, but you would know if it was missing. Sometimes I add a smidge more than what I've noted in the recipe. 
Cento is my go-to brand for anchovy paste. Made with anchovies from the Adriatic, this resealable tube is always in my fridge! ALWAYS!