This bold, garlicky dressing gets its savory depth from minced anchovy paste, a good squeeze of fresh lemon juice, and a touch of Dijon mustard, all whisked together before the olive oil streams in to build a thick, glossy emulsion. Finely grated Parmesan stirs in at the end for that classic salty, umami finish, and a crack of fresh black pepper rounds out the flavor. The whole thing comes together in one bowl with nothing more than a whisk and a steady hand — no special equipment needed. It clings beautifully to crisp romaine or roasted vegetables, and it's a dependable, gluten free option whenever you want real Caesar flavor without any guesswork at the ingredient list. Make a double batch, since it keeps well in the fridge for a quick salad any night of the week.
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In a small bowl, combine the minced anchovy paste, grated garlic, lemon juice, Dijon mustard, Worcestershire sauce, black pepper, and salt. Whisk together until the mixture is uniform and the anchovy is fully incorporated.
While whisking constantly, add the olive oil in a very thin, steady stream until the dressing is emulsified and slightly thickened — it should coat the back of a spoon and hold together without separating.
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