This creamy, tangy dressing comes together with garlic, lemon juice, and Dijon mustard whisked into a bold, savory base, with a splash of Worcestershire adding depth and umami. A slow, steady stream of extra-virgin olive oil gets whisked in until the mixture turns glossy and emulsified, thick enough to coat the back of a spoon. Finely grated Parmesan folds in at the end for that classic salty, nutty finish everyone loves on a Caesar salad. The whole thing whisks up in one bowl in just a few minutes, no special equipment needed. It's a bright, punchy dressing that works beautifully over crisp romaine or drizzled on roasted vegetables, and it's a great pick to keep in your pregnancy-friendly recipe rotation.
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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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