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Caesar Salad Dressing

Course: Salads & Sides


  • 3 cloves garlic
  • 3 anchovy filets
  • 3 tbsp lemon juice
  • 3 tbsp olive oil
  • 1 tbsp Dijon (or grainy mustard of choice)
  • 1/2 tsp Worcestershire sauce
  • 1 egg yolk


  • In a blender or small food processor combine garlic, anchovy fillets, and lemon juice.
  • Cover and blend until mixture is nearly smooth, scraping down the sides as necessary.
  • Add rest of ingredients, blend until smooth. Cover and chill for 2 to 24 hours.


Note: If you would prefer not to use raw egg, hard boil an egg and use the cooked egg yolk as substitute.
Recipe adapted from Better Homes and Gardens.