This creamy Caesar dressing comes together the classic way: rich egg yolks whisked with bold anchovy paste, tangy Dijon mustard, and a good squeeze of fresh lemon juice for brightness. A little grated garlic adds punch, and olive oil gets streamed in slowly until everything emulsifies into a thick, glossy dressing that clings beautifully to crisp romaine. Finely grated Parmesan folds in at the end for that salty, savory depth Caesar dressing is known for, finished with a simple hit of salt and pepper. It whisks up in minutes with nothing more than a bowl and a steady hand, and it keeps well in the fridge for effortless salads all week. This one's a solid pick for a soy free kitchen, no special shopping list required beyond your usual pantry staples.
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In a medium bowl, whisk together the pasteurized egg yolks, anchovy paste, Dijon mustard, lemon juice, grated garlic, and Worcestershire sauce until smooth and uniform.
While whisking constantly, add the olive oil in a very thin, steady stream — starting with just a few drops at a time — until the mixture thickens and emulsifies into a creamy dressing that coats the back of a spoon.
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