Caesar-Style Dressing

Photo: © Tina Rupp
This creamy dressing is perfect for anyone who is skittish about the raw eggs in a classic Caesar salad; Melissa Rubel enriches her piquant version of the dressing with mayonnaise instead.


Makes 3/4 cup

Recipe from


1/2 cup mayonnaise
2 oil-packed anchovies, drained
1 garlic clove, chopped
1 tablespoon capers, drained
1 tablespoon fresh lemon juice
1 tablespoon water
1 teaspoon Dijon mustard
2 tablespoons freshly grated Parmigiano-Reggiano cheese
Kosher salt and freshly ground pepper


In a food processor, combine the mayonnaise, anchovies, garlic, capers, lemon juice, water and mustard and process until smooth. Add the cheese and pulse to blend. Season with salt and pepper.


Melissa Rubel,

June 2009