This quick version of Caesar Salad Dressing is perfect if you don't have a wooden bowl or can't be bothered. This makes 3 cups and is great for doing Grilled Caesar Salad, if you want to make a large batch to serve a crowd, or simply just want to have dressing on hand in your fridge for a no fuss salad any time.
Servings 3 Cups


  • Vitamix or Blender


  • 2 Cloves Garlic
  • 8 Anchovy Filets
  • 4 Egg Yolks
  • 4 TBSP Dijon Mustard
  • 1 1/2 Cups Olive Oil
  • 2 tsp Tabasco
  • 1 1/2 TBSP Worcestershire Sauce
  • 1/2 tsp Black Pepper freshly ground
  • 1 Cup Lemon Juice freshly squeezed


  • Place the eggs in a bowl and microwave on high for 20 seconds. Separate the white from the yolks. Discard the whites or save for another use.
  • Place the garlic, mustard, egg yolks, anchovies and 1 TBSP of oil in a Vitamix or Blender and process to chop the garlic and anchovies.
  • With the motor running, add 1 cup of the oil slowly in a steady stream. It should be very thick, like a mayonnaise.
  • Add the Tabasco, Worcestershire, black pepper, 1/2 Cup of lemon juice and process until smooth.
  • Add the remaining oil followed by the remaining lemon juice.


  • Remove the exterior leaves of the Romaine lettuce (or use Hearts of Romaine).
  • Using a Kyocera or non-metal knife (there is a lettuce knife that is plastic), slice the lettuce lengthwise into quarters.
  • Give the lettuce a quick rinse and pat dry.
  • Place the lettuce on a grill over medium high heat and cook for 30 seconds to 1 minute until it is just beginning to char. Turn and repeat on the other side.
  • Please the lettuce on a platter and spoon dressing over the top.
  • Top with crushed croutons (place in a Ziploc bag and smash with a meat tenderizer) and grated Pecorino Romano or Parmigiano Reggiano.


  • Make sure everything is at room temperature or the mixture will not emulsify.
  • Store dressing in refrigerator for a week to 10 days. 

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