Julia’s Caesar Salad Dressing

Chef Julia Turshen shares her iconic dressing recipe from the new Small Victories cookbook.

  • By Chef Julia Turshen
  • November 28, 2016
  • Yield: Serves 4


1 small garlic clove, minced

4 olive oil-packed anchovy fillets, drained

1 tbsp fresh lemon juice

1 tbsp red wine vinegar

¼ cup extra-virgin olive oil

2 tbsp mayonnaise

¼ cup finely grated Parmesan cheese

Kosher salt

Freshly ground black pepper

3 romaine lettuce hearts, trimmed, washed, dried and cut into bite-sized pieces

A handful of cherry tomatoes, halved


1. In a blender or food processor, purée garlic, anchovies, lemon juice, vinegar, olive oil and mayonnaise until smooth. Add Parmesan and give dressing a few pulses just to incorporate the cheese. Season to taste with salt and pepper. (Alternatively, finely chop anchovies, put them in a bowl with the rest of the ingredients and whisk everything together.)

2. Place lettuce in a large bowl and drizzle nearly all of the dressing over it. Use your hands to mix everything together, making sure each and every piece of lettuce is coated with dressing.

3. Divide dressed lettuce among four plates. Divide tomatoes evenly among the salads and drizzle the last bit of dressing overtop. Serve immediately. Serves 4.

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