Description
This Caesar vinaigrette is a lighter, zesty twist on the traditional Caesar dressing. Made with olive oil, lemon juice, Dijon mustard, and anchovies (or a substitute), it’s perfect for salads, marinades, or drizzling over roasted vegetables.
Ingredients
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- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar (or more lemon juice)
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 2 garlic cloves, minced
- 2 anchovy fillets, finely chopped (or 1 teaspoon anchovy paste, optional)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/4 cup grated Parmesan cheese (optional, for extra umami)
Instructions
- Whisk together: In a small bowl or jar, whisk (or shake) together all ingredients until well combined.
- Taste and adjust: Add more lemon juice for tanginess, Parmesan for depth, or a bit more olive oil for a smoother texture.
- Store: Keep in an airtight container in the fridge for up to 1 week. Shake well before using.
Notes
- No anchovies? Substitute with an extra dash of Worcestershire sauce for that umami flavor.
- Want it creamier? Blend in 1-2 tablespoons of Greek yogurt or mayo.
- Great as a marinade for chicken, shrimp, or grilled veggies!