Photo of Caesar Salad Dressing by WW

Caesar Salad Dressing

1 - 2
PersonalPoints™ per serving
Total Time
13 min
10 min
3 min
This dressing’s tangy and rich, terrific tossed with romaine and croutons but also wonderful as a dipping sauce.


Raw egg(s)

2 large, pasteurized, at room temperature

Black pepper

¼ pinch, freshly ground

Fresh lemon juice

5 tbsp(s)

Olive oil


Anchovies canned in oil drained

6 average

Canned chicken broth

¼ cup(s)

Dijon mustard

2 tsp(s), whole grain preferred

Table salt

½ tsp(s), or to taste

Grated Parmesan cheese

6 tbsp(s), such as Parmigiano-Reggiano

Garlic clove(s)

1 clove(s), medium, peeled and left whole


  1. Bring a small pot of water to a boil; turn off heat and carefully add eggs to pot. Let eggs stand in hot water for 3 minutes; cool under cold running water.
  2. Meanwhile, place anchovies, lemon juice, broth, mustard, garlic, salt and pepper in bowl of a food processor; process until a thick dressing forms. Add eggs; process until incorporated.
  3. Pour oil into bowl in a steady stream, whisking to combine. Add cheese; blend thoroughly. Yields about 1 tablespoon per serving.