Homemade Caesar dressing is simple to make and can be done a few different ways: by hand, in a blender, in a food processor or by using an immersion blender. All methods are simple and quick. I particularly love doing this by hand and enjoy seeing little bits of the garlic and anchovy in the dressing. The method for making the dressing by hand is shown below. For making it in a blender, food processor or with an immersion blender, see our more detailed Caesar Salad Dressing recipe.
3 to 5 anchovies packed in oil, depending on taste
2 medium garlic cloves
1 large egg yolk
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
4 tablespoons grated parmesan cheese
1/3 cup neutral oil (like grape seed oil, safflower oil or avocado oil), plus more as needed
Salt and fresh cracked black pepper
4 cups torn or cubed day old bread, about 1-inch pieces
3 tablespoons olive oil
Salt and fresh ground black pepper
1/4 to 1/2 teaspoon dried herbs like rosemary thyme, oregano and Italian seasoning, optional
2 hearts romaine lettuce, rinsed and chopped or torn into small pieces
Parmesan cheese shavings
Using a chef’s knife mince the anchovies and garlic into small bits. Using the side of the knife mash them into a very fine paste by pushing and pulling the mound of anchovies and garlic across the cutting board. Set aside.
In a medium bowl, whisk the egg yolk, lemon juice and mustard together until frothy. Placing a dishcloth underneath the bowl helps to steady it as you whisk.
Get into a comfortable whisking position and while you whisk with one hand, slowly stream in the oil with the other hand. You are looking to add the oil in tiny drips and will notice that as you whisk in the oil, the mixture in the bowl will start to lighten in color and thicken.
When all of the oil has been added, check the consistency. If it’s too thick, whisk in a teaspoon or so of water. If it’s too thin, continue to whisk and stream in a little more oil.
Finish by whisking in the mashed anchovies, garlic and parmesan cheese. Taste and generously season with salt and pepper. Store, covered in the refrigerator. Dressing can be made a day in advance.
Heat oven to 375 degrees Fahrenheit.
In a medium bowl, toss the pieces of bread with olive oil, a pinch of salt and a few grinds of black pepper. Add dried herbs, if using, and toss well.
Transfer to a parchment paper lined baking sheet. Bake, stirring once, until crisp and light golden around the edges, 10 to 15 minutes. Cool and then store in an airtight bag for 2 to 3 days.
Toss lettuce with a few generous spoonfuls of the dressing. If the salad looks dry, add a bit more dressing. Scatter over a few handfuls of the croutons and finish with parmesan cheese shavings.