This rich, savory dressing gets its deep umami backbone from anchovy paste and a good hit of Dijon mustard, whisked together with pasteurized egg yolks until silky smooth. A steady stream of extra-virgin olive oil brings the emulsion together into that thick, spoon-coating texture Caesar dressing is known for, brightened with a generous splash of fresh lemon juice. Finely grated Parmesan folds in for salty, nutty depth, rounded out with black pepper and salt to taste. The whole thing comes together in one bowl and keeps well in the fridge for busy weeknights or make-ahead salads. It's a great option to have on hand if you're following a low FODMAP approach, since it delivers all that classic bold, garlicky-tasting Caesar flavor without relying on ingredients that typically trip up sensitive stomachs. Toss it with crisp romaine and shaved Parmesan for a starter that tastes just as indulgent as the original.
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In a medium bowl, whisk together the pasteurized egg yolks, anchovy paste, garlic, Dijon mustard, and Worcestershire sauce until smooth and fully combined.
Whisk in the lemon juice until the mixture is uniform.
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