Creamy Caesar Dressing and Chicken Caesar Salad Recipe

This creamy Caesar dressing is made in the blender in just a few minutes. It is bold, smooth, lemony, and perfect for a classic Caesar salad or a hearty chicken Caesar salad.

Why We Love This Recipe

Caesar salad is one of those timeless dishes that never needs much explaining. Crisp romaine lettuce, savory parmesan, garlic, lemon, anchovy, and a rich dressing come together in a way that is simple but deeply satisfying. A traditional Caesar dressing can be made by hand in the bottom of a large salad bowl, but using a blender makes the process faster, easier, and wonderfully consistent.

This creamy Caesar dressing has all the classic flavor you expect, with a smooth texture that coats every leaf beautifully. It tastes bright from fresh lemon juice, savory from anchovies and parmesan, and rich from egg yolks and olive oil. It is excellent tossed with romaine, but it also works well as a dip for vegetables, a spread for sandwiches, or a sauce for cooked chicken.

• Rich, creamy, and full of classic Caesar flavor
• Quick to prepare in a blender
• Bright and lemony, with room to adjust the lemon to your taste
• Perfect for both classic Caesar salad and chicken Caesar salad
• Useful as a dip, dressing, or sandwich spread

What You’ll Need

Here is a clear look at the ingredients you will need to make the creamy Caesar dressing and, if you like, turn it into a full Caesar salad with chicken.

For the Dressing

The dressing relies on a short list of powerful ingredients. Each one plays an important role, so choose fresh, good-quality items whenever possible.

• Use a good-quality olive oil. It does not need to be expensive, but it should taste pleasant. If you are sensitive to bitter flavors, choose a lighter olive oil because blending can make bitterness more noticeable.
• Fresh lemon juice is essential. Bottled lemon juice will not give the same bright flavor. This dressing is fairly lemon-forward, but you can reduce the amount slightly if you prefer a milder Caesar dressing.
• Use egg yolks from a source you trust. The yolks help create the creamy, emulsified texture. If you are concerned about raw egg, see the pasteurizing instructions below.
• Anchovy fillets melt into the dressing and add deep savory flavor. They do not make the dressing taste fishy when blended well. If you are using a standard blender, chop the anchovies before adding them.
• Garlic, Dijon mustard, Worcestershire sauce, parmesan, salt, and black pepper bring the dressing together with classic Caesar flavor.
• If you prefer to avoid anchovies, substitute one teaspoon of white miso paste. For a vegetarian version, also use a vegetarian Worcestershire sauce.

For the Salad

Once the dressing is ready, you can use it for a simple Caesar salad or add cooked chicken to make it a complete meal.

• Romaine lettuce, also known as cos lettuce, is the best choice for Caesar salad. Romaine hearts are especially crisp and mild, but a whole head of romaine works well too.
• Cooked chicken breast is optional. Slice or dice it before adding it to the salad. It turns the dish into a satisfying chicken Caesar salad.
• Croutons add crunch, while garlic bread on the side makes the meal feel more substantial. You can omit them or use a gluten-free option if needed.
• Extra parmesan cheese and freshly ground black pepper finish the salad with more flavor and texture.

How to Make It

This blender Caesar dressing is very simple to prepare. The blender does the emulsifying for you, creating a smooth and creamy dressing without the need to whisk by hand.

1. Add the olive oil, lemon juice, egg yolks, anchovy fillets, garlic, Dijon mustard, Worcestershire sauce, parmesan, salt, and black pepper to a blender. If you are using a standard blender rather than a high-speed blender, chop the garlic and anchovies first.
2. Blend until the dressing is completely smooth, creamy, and well combined.
3. Place the romaine lettuce in a large salad bowl. Add cooked chicken if you are making chicken Caesar salad.
4. Pour in some of the dressing and toss well so the lettuce is evenly coated. Add more dressing only as needed.
5. Finish with extra parmesan, freshly ground black pepper, and croutons if using. Toss again and serve right away.

How to Pasteurize Eggs Sous Vide

Caesar dressing contains raw egg yolk, so it should be used within 24 hours when made with unpasteurized eggs. Store it in an airtight container in the refrigerator if you are not using it immediately. Always buy eggs from a source you trust.

If you need to avoid raw eggs for health reasons, or if you would like the dressing to keep for a little longer, you can pasteurize eggs at home with a sous vide cooker.

• Fill a pot or food-safe container about halfway with water. Attach the sous vide cooker and preheat the water to 135°F. Set the timer for 75 minutes.
• Once the water has preheated, carefully place the eggs directly into the water. Do not place them in a bag.
• When the timer finishes, transfer the eggs to a large bowl of ice water and let them cool completely.
• The eggs are now pasteurized and ready to use in recipes that call for raw egg. If storing them in the refrigerator, keep them separate from other eggs or mark the shells clearly.

Expert Tips and FAQs

More Favorite Salad Dressings

• Creamy lemon vinaigrette
• Balsamic vinaigrette
• Citrus dressing

More Classic Salads

These classic salad ideas are also satisfying enough to serve as a full meal.

• Cobb salad
• Tuna salad
• Salmon Niçoise salad
• Lyonnaise salad

Creamy Caesar Dressing and Chicken Caesar Salad

By Carolyn Gratzer Cope

Creamy Caesar dressing comes together quickly in a blender and makes a flavorful classic Caesar salad or chicken Caesar salad.

Prep: 5 mins

Total: 5 mins

Servings: 4

Ingredients

For the Dressing

• ½ cup (118 ml) olive oil
• ¼ cup (59 ml) freshly squeezed lemon juice, from about 2 lemons
• 6 anchovy fillets
• 2 egg yolks
• 2 large garlic cloves
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• ¼ cup (1 ounce / 30 grams) grated parmesan cheese
• ½ teaspoon fine sea salt
• ¼ teaspoon freshly ground black pepper

For the Salad

• 12 ounces (340 grams) romaine lettuce
• 1 pound (454 grams) cooked chicken breast, optional
• 2 tablespoons (½ ounce / 15 grams) grated parmesan cheese
• Freshly ground black pepper
• Garlic croutons or garlic bread, optional

Instructions

1. To make the dressing, add the olive oil, lemon juice, anchovy fillets, egg yolks, garlic, Dijon mustard, Worcestershire sauce, parmesan, salt, and black pepper to a blender. Blend until completely smooth and creamy.
2. To make the salad, tear the romaine into bite-sized pieces or slice it crosswise into ribbons. Place it in a large salad bowl. Dice the cooked chicken, if using, and add it to the bowl.
3. Pour in about ¼ cup of the dressing and toss well. Add the parmesan and croutons if using, then toss again. Serve immediately.

Notes

1. If using a high-speed blender, the garlic and anchovy fillets can be added whole. If using a standard blender, chop them first.
2. Pecorino can be used instead of parmesan if preferred.
3. For a Caesar dressing without anchovies, use one teaspoon of white miso paste. For a vegetarian dressing, also use vegetarian Worcestershire sauce.
4. Romaine hearts are especially crisp and work beautifully in this salad, but a regular head of romaine is also fine.
5. Cooked chicken breast can be added to turn the salad into a complete chicken Caesar salad.
6. If desired, pasteurize the egg yolks before making the dressing.
7. Dressing made with raw egg yolk should be used within 24 hours. Dressing made with pasteurized yolks can be stored in an airtight container in the refrigerator for up to three days.
8. Leftover salad can be refrigerated for up to 24 hours, though it is best eaten fresh.

Nutrition

Serving: 1,
Calories: 31kcal,
Carbohydrates: 1g,
Protein: 2g,
Fat: 2g,
Sodium: 220mg

Nutrition information is automatically calculated and should be used as an approximation.

Additional Info

Course: Sauces and Condiments

Cuisine: American