Caesar Salad Dressing

Store homemade dressing in an airtight container in the refrigerator. Commercially bottled dressing typically lasts 1–2 months opened, per manufacturer instructions. Separation is normal; shake or stir before use.

For homemade dressing, use high-quality anchovies or anchovy paste—they dissolve into the dressing rather than tasting fishy.

Finely mince or grate fresh garlic for best flavor; avoid garlic powder if you want a sharp, fresh taste.

Whisk dressing ingredients gradually to emulsify and prevent separation.

Toss dressing with salad just before serving to keep greens crisp.

A squeeze of fresh lemon juice brightens the flavor and helps prevent the dressing from separating.

Romaine lettuce (the traditional base)

Croutons (homemade or store-bought)

Grilled chicken, salmon, or shrimp

Hard-boiled eggs and bacon

Kale or mixed greens (non-traditional but delicious)

Cherry tomatoes and Parmesan shavings

Adding dressing too early: this wilts the romaine and makes it soggy.

Over-salting: anchovies and Parmesan are already salty; taste before adding extra salt.

Using low-quality anchovies: cheap varieties can taste metallic or overly fishy.

Skipping the anchovies thinking you dislike them: they dissolve into the background and add umami depth, not a 'fishy' flavor.