Greek Yogurt Caesar Salad Dressing
The first Caesar salad was made on July 4, 1924, by Italian Caesar Cardini at his restaurant in Tijuana, Mexico. The original recipe for the salad dressing didn’t have anchovies and used Worcestershire sauce for a distinct flavor. Eventually, the salad and dressing spread across the US and became among the most popular. Today, it’s still considered one of the all-time most popular salad dressings in the US. My version is a homemade Greek yogurt Caesar dressing, and I like to use both Worcestershire and anchovies for the best flavor.
Ingredients and Equipment
For best results, use the ingredients exactly as listed in the recipe. Especially the thick yogurt. This can be homemade yogurt you’ve strained through cheesecloth or a yogurt strainer, or store-bought yogurt. For store-bought, I highly recommend using Skyr or Greek, and Siggi’s is a great brand for thick, thick yogurt.
The only special equipment I recommend, and I recommend this for all salad dressings, is a stick blender. I think if you frequently make salad dressings at home, having a stick blender is a fantastic kitchen asset.
Do you have to use anchovies?
I think so. The anchovy flavor makes for the best Caesar salad dressing. If you prefer not to use anchovies packed in oil, you can substitute anchovy paste. I put the substitution amount in the recipe card. For my recipe at 1x, you only need three anchovies. So if you are using canned anchovies, you will have some left over. The good news is you can freeze the leftovers. To freeze, I keep them in the oil and put them in a tiny glass Tupperware with an air-tight lid. They last in the freezer for about 2 months, and you can thaw them to use in your next batch of dressing.
Homemade Greek Yogurt Caesar Salad Dressing
Forget store-bought dressings. Once you try this homemade Greek yogurt Caesar salad dressing, you’ll never go back! It’s super easy too, just throw all the ingredients in a wide mouth jar and blend.
- Prep: 10 minutes
- Total: 10 minutes
Ingredients
- 1/3 cup thick yogurt (Greek or Skyr)
- 1/3 cup Parmigiano Reggiano cheese, grated
- 2 tablespoons vinegar
- 3 tablespoons olive oil
- 1/4 teaspoon garlic powder
- 3 anchovies packed in oil and salt (or 2 tsp anchovy paste)
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon cracked black pepper
- 1/4 teaspoon kosher salt
Instructions
- Add all the ingredients to a wide mouth jar. This recipe makes about one cup of dressing so a 16 oz mason jar works great.
- Using an immersion (stick) blender, pulse until fully combined and smooth. (You can also blend the dressing in a food processor if you don’t have a stick blender)
- Store the dressing in an airtight bottle in the refrigerator until ready to serve, or for up to 4 days.
- Try this dressing on my Chicken Caesar Cobb Pasta Salad
- If you love this easy recipe, please leave a five-star review below!
