Italian,  Recipes,  Salads,  Vinaigrettes

Caesar Salad Dressing

Salad dressings are one of my favorite things to concoct. I love the simplicity of the mason jar, the math of the oil versus acid proportion, and the transformation of a handful of herbs tossed into the food processor. Not only are they great on salads, vinaigrettes are one of the fastest ways to answer the what’s for dinner question – marinate a protein in the yummy dressing you have in the fridge and you are halfway to getting a meal on the table. This vinaigrette is so easy to make, all you need is a handful of pantry ingredients and the secret ingredient – Greek whole milk yogurt.

Caesar Salad Dressing
Author: Kate Wagner
Serves: 1/2 – 3/4 cup
A terrific kitchen shortcut is a jar of minced garlic in the fridge. I rarely cook with fresh garlic, but in a recipe like this one, fresh garlic is essential because it is such a forward flavor in the dressing. Think beyond a salad – this vinaigrette is also a delicious marinade for seafood and chicken. Envision a grilled chicken Caesar salad…you can easily whisk this dressing but I just throw everything in my food processor. Happy cooking!
  • 3 cloves Garlic, minced
  • 1 Lemon, large, zested and juiced
  • 3 tbsp Greek yogurt, whole milk
  • 2 tbsp Mayonnaise (I use Duke’s)
  • 1 tsp Worcestershire sauce
  • 1/4 cup Olive oil
  • 1/2 tsp Kosher salt
  1. Place garlic in a food processor, pulse to mince.
  2. Add remaining ingredients, pulse several times until the dressing in emulsified.
  3. Serve right away or store in the fridge for up to 5 days.


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