You know I have a soft spot for salads. I may have mentioned it once or twice—or a few dozen times. I truly love salad.

My everyday salad usually gets a simple dressing of olive oil, vinegar, salt, and pepper. But every so often I crave a composed classic salad with an exceptional dressing. When I say exceptional, I mean truly outstanding.

Most often that dressing is homemade, and frequently it’s a Thick Caesar Dressing. Everyone recognizes Caesar dressing and knows the flavor profile, but Thick Caesar has a decadence and richness that feels a little rebellious.

Traditional Thick Caesar includes raw egg yolk, anchovies, and garlic. It will definitely leave an impression—potent on the palate and bold in flavor.

Because it’s so thick, I’d argue it comes with automatic culinary street cred. Thick Caesar sits between a classic dressing and a rich mayonnaise. It’s unmistakably Caesar, only more intense. It’s still a salad dressing, yet thick enough to spread on a sandwich or burger or to use as a dip for fries or chips.

Dipping chips into Thick Caesar Dressing is a perfectly valid way to live.

How can something so thick work as a salad dressing? The secret is how Caesar salads are served: they’re dressed and tossed before reaching the table. Tossing releases moisture from the greens, which naturally thins the dressing. A thicker starting point means the salad won’t wilt or go slack if it sits for a few minutes before eating.

Thick Caesar Dressing

This dressing uses raw egg yolks, just like homemade mayonnaise. If you are pregnant, serving young children, or have a compromised immune system, it’s best to avoid raw yolks. Otherwise, enjoy.

Anchovies are an essential ingredient in Caesar dressing. They provide the savory, umami backbone; anchovy paste can be used if fillets aren’t available, but it’s still anchovy-based.

For garlic, avoid an enormous clove. Caesar’s flavor is already bold, so a milder garlic presence is preferable so it doesn’t overpower the anchovies, lemon, and cheese.

Because this dressing is made with fresh eggs and seafood, use it within about 10 days for best quality and food safety. In my house a batch rarely lasts more than a couple of days—everyone enjoys it on salads.

I find a stick blender and a wide-mouth pint jar the quickest method. If you don’t have one, a blender, food processor, or whisk and bowl will all work. The method is the same: emulsify oil into the egg yolks slowly until the mixture turns thick and glossy, then fold in cheese and season to taste.

Basic method summary: mash anchovy fillets with minced garlic, mix with egg yolks, lemon juice, and Dijon mustard, then add olive oil a drop at a time while blending. When the olive oil is incorporated, add vegetable oil in a thin stream until fully emulsified. Stir in finely grated Parmesan and season with salt and black pepper to taste. Store tightly covered in the refrigerator and consume within 10 days.

If you enjoy hearty main-dish salads, you might also like Bo Luc Lac (Vietnamese Shaking Beef Salad), Cheeseburger Salad, Greek Salad, Pizza Salad, Tex-Mex Cobb Salad, Spicy Southwestern Chicken Salad for meal prep, or a Blackened Salmon Caesar Salad.

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Caesar Dressing and Mayonnaise

Rebecca Lindamood

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Ingredients

• 6 anchovy fillets
• 1 clove garlic minced
• 2 egg yolks
• 2 tablespoons lemon juice
• 3/4 teaspoon Dijon mustard
• 2 tablespoons olive oil
• 1/2 cup vegetable oil
• 3 tablespoons finely grated parmesan cheese
• black pepper and salt

Instructions

Stick Blender Directions:

• Smash the anchovy fillets and minced garlic together with a fork. Transfer to a wide-mouthed pint jar. Blend in the egg yolks, lemon juice, and Dijon, then—with the stick blender running—add the olive oil two drops at a time. Once the olive oil is incorporated, add the vegetable oil in a thin stream while blending until the mixture is thick and glossy. Stir in the grated Parmesan and season with black pepper and salt to taste.

Food Processor or Blender Directions:

• Smash anchovies and garlic, then transfer to the work bowl. Blend in the egg yolks, lemon juice, and Dijon. With the blender running, add olive oil two drops at a time; when incorporated, add the vegetable oil in a thin stream until thick and glossy. Do not overblend to avoid breaking the emulsion. Pulse in the grated Parmesan, then season to taste.

Hand Blending Directions:

• Smash anchovies and garlic, transfer to a large mixing bowl, and whisk in the egg yolks, lemon juice, and Dijon. Whisk constantly while adding the olive oil two drops at a time. When incorporated, add the vegetable oil in a thin stream, whisking until thick and glossy. Stir in grated Parmesan and season with salt and pepper.

To Serve as a Salad Dressing:

• Dress salads using about 1 teaspoon (light) to 1 1/2 tablespoons (generous) of dressing per 3 large Romaine leaves, then toss to coat.

Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using the exact ingredients you use with your preferred tool.

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It’s ready to be dressed. Do you keep Thick Caesar Dressing on hand?