This caesar salad dressing without anchovies uses household staple ingredients which makes it so easy to put together. It's creamy, garlicky and has just the right amount of salty tang.
It does not contain anchovies, raw eggs and in just 10 minutes you can have homemade salad dressing.
If you aren't a big fan of anchovies, then this caesar salad dressing without anchovies recipe is for you. It combines all the flavorful ingredients inside a classic caesar dressing, just without the fishy flavor that anchovies can sometimes add.
Toss this dressing with crisp romaine lettuce, crunchy croutons and lots of Parmigiano-Reggiano.
Why You'll Love This Recipe
- No anchovies- If you aren't a fan of anchovies, this dressing is perfect for you.
- No raw eggs- I use mayonnaise in this recipe which eliminates having to use raw egg yolks.
- Better than store-bought- You will never want to buy caesar dressing after making this one. This effortless dressing comes together in one bowl, doesn't require emulsifying and is seriously fool-proof!
- Kid friendly- Although anchovies are what "make" a caesar dressing, the flavor isn't always appealing to kids. Try this recipe and see if you can make a new fan out of them!
- Mayonnaise- I like olive oil based mayo but feel free to use any good high quality mayonnaise.
- Caper brine- This is the perfect substitute for anchovies. It gives the dressing the salty Unami flavor.
- Lemon juice- Use fresh lemon juice and skip the bottled stuff.
- Garlic- Use fresh garlic cloves for the best flavor.
- Dijon- I use smooth dijon mustard for it's creamy texture.
- Parmesan cheese- If you can, grab yourself a wedge of real Parmigiano-Reggiano and hand grate the cheese. It makes a huge difference in flavor.
- Worcestershire- A key ingredient inside caesar dressing. Just a small amount makes this dressing complete! If you are vegetarian, make sure to check the label as Worcestershire DOES contain anchovies. There are several brands that are anchovy-free, one being Whole Foods 365.
- Pepper- Normally, I do not mention pepper inside my ingredient notes, but I feel like freshly cracked black pepper is essential in a caesar dressing. It adds more flavor and I appreciate the small specks throughout the dressing.
Step By Step Instructions
STEP 1: Mash garlic. Use a garlic press or microplane to finely mince/mash the garlic. Place garlic inside a medium size bowl.
Then, add lemon juice, dijon mustard, caper brine and Worcestershire sauce.
STEP 2: Add the mayo. Add the mayo and whisk for 20-30 seconds to make sure everything is combined.
STEP 3: Add the parmesan cheese. Lastly, stir in parmesan cheese and freshly ground black pepper. Season with salt (if desired). I didn't add any to mine.
STEP 4: Make caesar salad. In a large salad bowl, add romaine lettuce, parmesan cheese and croutons. Then, toss with the dressing.
Sprinkle with additional parmesan cheese and freshly cracked black pepper.
To save time and allow the flavors to meld together, make this dressing ahead of time. It won't only help deepen the flavors but chill the dressing as well, which I prefer.
Use fresh ingredients to make this dressing. It really does make a difference in the taste. I recommend using fresh garlic cloves and pressing it through a garlic press to avoid big pieces of garlic inside the dressing. Also, use fresh lemon juice instead of the bottled stuff which has preservatives.
Look for quality Italian parmesan labelled Parmigiano-Reggiano which is always made in Italy. Although parmesan cheese is more readily available and less expensive, it doesn't have the same flavor or sharpness that Parmigiano-Reggiano does. Trust me, it's worth it!
Absolutely! You can make this dressing in advance and store it inside the refrigerator for up to 1 week.
You can use it as a dip and serve it on a crudite platter. Another great way to use it is by adding it to pasta salads or inside chicken wraps. I also like to swap out the romaine lettuce for kale!
For a lighter version, you can replace a portion of the mayonnaise with greek yogurt or light sour cream.
Store this caesar salad dressing without anchovies inside an airtight container or mason jar. Refrigerate for up to 7 days.
When ready to use, stir the dressing with a spoon just incase the dressing separates as it sits in the refrigerator. If it's too thick, feel free to add 1 tablespoon of water to loosen it up.
More Recipes To Try
If you decide to try this recipe, please make sure to leave a STAR RATING on the recipe card and leave a comment below. I hope you enjoy this recipe!
Caesar Salad Dressing Without Anchovies
- 1 cup Mayonnaise
- 2 cloves Garlic pressed, finely minced
- 1 teaspoon Dijon mustard
- 2 tablespoon Lemon juice
- 1 teaspoon Worcestershire see notes
- 2 tsp Caper brine
- ½ cup Parmesan cheese finely grated
- ½ teaspoon Black pepper freshly ground
- Salt if needed, to taste
- Use a garlic press or microplane to finely mince/mash the garlic. Place garlic inside a medium size bowl.
- Then, add lemon juice, dijon mustard, caper brine and Worcestershire sauce.
- Add the mayo and whisk for 20-30 seconds to make sure everything is combined.
- Lastly, stir in parmesan cheese and freshly ground black pepper. Season with salt (if needed). I didn't add any to mine.
- In a large salad bowl, add romaine lettuce, parmesan cheese and croutons. Toss with the dressing.
- Sprinkle with additional parmesan cheese and freshly cracked black pepper.
- If you are vegetarian, make sure to check the label as Worcestershire DOES contain anchovies. There are several brands that are anchovy-free, one being Whole Foods 365.
- If you have an allergy, you can substitute soy sauce for the Worcestershire sauce. While it won't hit all the same notes as Worcestershire, soy sauce is a great alternative.
- This recipe yields roughly 1 ½ cups of dressing, which makes 8 starter caesar salads.