Caesar Salad Dressing

Caesar Salad Dressing | ChopChop


Don’t leave out the anchovies, even if you think you don’t like them! Most people never even know they’re in there—they just add a little salty-rich something you can’t quite put your finger on. This makes more dressing than you need for one dinner, but it’s great to have on hand for a few more salads.

Hands-on time: 10 minutes
Total time: 10 minutes
Makes: 1 Cup

Kitchen Gear: 

Measuring spoons
Measuring cup
Blender or food processor (adult needed)
Rubber scraper
Lidded container


garlic cloves, peeled and minced or put through a garlic press
(or 3) anchovy fillets, drained and rinsed
1⁄2 teaspoon
dijon mustard
1⁄4 cup
fresh lemon juice (about 2 lemons)
1⁄2 teaspoon
1⁄4 teaspoon
black pepper
1⁄2 cup
olive oil


Wash your hands with soap and water, then gather all your kitchen gear and ingredients and put them on a clean counter.

  1. Put everything except for the olive oil in the blender or food processor fitted with a steel blade and put the top on tightly. Turn the machine on and process until it looks thoroughly combined (you may need to stop the machine and use a rubber scraper to push everything down from the sides).
  2. While the machine is running, gradually add the olive oil through the feed tube (or, if you’re using a blender, through the hole in the lid) and process until it looks creamy.
  3. Pour into the container, cover and refrigerate up to 2 weeks.


Or else

Want to do it the low-tech way? Mince the anchovies, then put all the ingredients in a jar, screw the lid on tight, and shake, shake, shake!