Restaurateur Caesar Cardini would be proud of this glamorous Chicken Caesar salad, with red leaf romaine. Photo © Okea | Dreamstime.




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January 2010
Last Updated August 2010

Product Reviews / Main Nibbles / Vegetables

Caesar Dressing

Creamy Caesar Salad Dressing


CAPSULE REPORT: This is Page 3 of a four-page article about the Caesar Salad. Click on the black links below to visit other pages.


Creamy Caesar Salad Dressing Recipe

While not part of the original recipe, a creamy Caesar dressing based on mayonnaise and Parmesan cheese has become the popular solution over the years. Here’s a delicious recipe, courtesy of McCormick. Remember that freshly-grated Parmesan cheese, freshly-minced garlic and freshly-squeezed lemon juice make a big difference.


  • 1/2 cup mayonnaise
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons lemon juice
  • 1 tablespoon minced garlic or
    McCormick Garlic with Extra Virgin
    Olive Oil
  • 1 to 2 anchovy fillets, mashed
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon Worcestershire
  • 1 tablespoon milk
  • 1 package (10 ounces) torn
    Romaine lettuce
  • 1 cup croutons
  • 1 head romaine
Don’t you want to jump in with a fork? Photo courtesy
  • Fresh-ground black pepper to taste
  • Optional broiled/grilled chicken strips or shrimp (for a main dish salad)



  1. Mix mayonnaise, Parmesan cheese, lemon juice, garlic anchovies, Dijon mustard and Worcestershire sauce in small bowl until well blended. Stir in milk. For a thinner (and less caloric) dressing, add more milk. Refrigerate dressing until ready to use.

  2. To serve, toss lettuce and croutons in large bowl. Add dressing; toss to coat well.

  3. Sprinkle with fresh black pepper from a peppercorn grinder and additional Parmesan cheese, if desired.

  4. For Chicken or Shrimp Caesar Salad, top with grilled chicken or shrimp. Some people add bacon and hard-boiled eggs, but this is a Cobb Salad-Caesar Salad fusion.


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Recipe © Copyright 2008 McCormick & Company, Inc. All rights reserved. Other material