Worcestershire sauce is worth flagging here since it often carries a hidden soy pedigree, but everything else in this dressing is naturally in the clear. Minced anchovy paste and freshly grated garlic form a punchy, savory base, brightened with lemon juice and a touch of Dijon for tang. A slow, steady stream of olive oil whisked in builds a silky, emulsified body that clings to the back of a spoon, and finely grated Parmesan folds in for that unmistakable salty, savory finish. The result is a thick, glossy dressing with bold anchovy depth and real cling — perfect spooned over crisp romaine or tossed with grilled chicken. It's an easy one to keep on hand for a soy free kitchen, ready whenever a salad needs that classic Caesar punch.
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Use a vegetable oil that is not made from soy.
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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