Do I have to use anchovies?
For true Caesar vibes, yes, I highly recommend it. The good news is you can use just 1 to 2 fillets and mash them until they disappear. If you truly cannot, bump up the Worcestershire sauce and add an extra pinch of salt, but it will taste more like a “Caesar-inspired” dressing.
Note: anchovies are fish, and many Worcestershire sauces also contain anchovy.
Is Caesar dressing made with raw egg?
Many classic versions use egg yolk (sometimes raw, sometimes coddled) to emulsify. This recipe uses mayonnaise instead, which keeps the texture creamy and stable with less fuss.
Can I make it without Parmesan?
You can, but it will lose a lot of its signature salty, nutty backbone. If you are dairy-free, try a dairy-free Parmesan-style alternative and taste for salt.
Why does my Caesar taste too sharp?
Usually it is too much lemon or raw garlic bite. Fix it by whisking in a little more mayo and a tablespoon more Parmesan. Then taste again.
How do I thin it for salad?
Whisk in 1 tablespoon cold water at a time until it drizzles easily. You can also thin with a splash of buttermilk if you want it extra creamy.
Can I use pre-minced garlic?
You can, but fresh garlic tastes cleaner and less harsh. If using jarred minced garlic, start smaller since it can read a little bitter.
How much dressing should I use per salad?
Start with 2 to 3 tablespoons per serving, toss, then add more if needed. It should taste a little bold on its own because it mellows once it hits crisp romaine.
Can I swap the mayo?
For a tangier, lighter version, try replacing up to half the mayo with plain Greek yogurt. It will be a bit sharper, so you may want an extra sprinkle of Parmesan to round it out.
Is the Parmesan type important?
Freshly grated Parmesan melts in smoother and tastes more complex. Shelf-stable grated Parmesan tends to taste saltier and a little one-note, so you may need less added salt.
