This creamy dressing starts with a rich anchovy paste whisked into bright lemon juice, sharp Dijon mustard, black pepper, and salt until fully smooth. Extra-virgin olive oil gets streamed in slowly to build a silky, emulsified base that clings to the back of a spoon rather than separating. A generous amount of finely grated Parmesan folds in at the end, adding that signature salty, savory depth Caesar dressing is known for. The whole thing comes together in one small bowl with nothing more than a whisk and a steady hand, making it an easy homemade upgrade over bottled versions loaded with unknown fillers. It's bold, garlicky-tasting without any guesswork about hidden ingredients, and clings beautifully to crisp romaine or roasted vegetables alike. This one is a genuinely solid pick for a low FODMAP kitchen, letting you enjoy classic Caesar flavor without any of the usual stomach worries.
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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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