caesar dressing
High in calories and fat due to egg yolk and olive oil content; provides some protein from egg and Parmesan cheese, along with sodium from anchovies and Parmesan.
About
Caesar dressing is an emulsified sauce originating from Tijuana, Mexico, created in the 1920s by Italian-American restaurateur Caesar Cardini. The dressing is traditionally prepared by whisking together raw or coddled egg yolk, anchovies, garlic, Worcestershire sauce, lemon juice, Parmesan cheese, and olive oil into a creamy emulsion. Modern variations often substitute mayonnaise for raw egg to eliminate food safety concerns, though classical preparations maintain the egg-based formulation. The dressing is characterized by a rich, savory flavor with umami notes from the anchovies and Parmesan, balanced by the brightness of lemon juice and the pungency of garlic.
Culinary Uses
Caesar dressing is primarily used as a coating for Caesar salad, where it binds together crisp romaine lettuce, croutons, and Parmesan shavings. The dressing's bold, anchovy-forward profile also serves as a condiment for sandwiches, a dip for vegetables and crudités, and a flavor base for composed salads featuring seafood, chicken, or grilled vegetables. Its versatility extends to marinades for proteins and as a finishing sauce for grilled fish and poultry. Many restaurants prepare the dressing tableside to showcase its fresh preparation and allow for customization of intensity.