Homemade Greek Yogurt Caesar Salad Dressing

Greek Yogurt Caesar Salad Dressing

The first Caesar salad was made on it July 4, 1924by the Italian Caesar Cardini in his restaurant in Tijuana, Mexico. The original recipe for the salad dressing did not include anchovies and used Worcestershire sauce for a distinct flavor. Eventually, the salad and dressing spread across the US and became one of the most popular. Today, it is still considered one of the most popular salad dressings of all time in the US. My version is a homemade Greek yogurt Caesar dressing, and I like to use both Worcestershire and anchovies for the best flavor.

Ingredients and equipment

For best results, use the ingredients exactly as stated in the recipe. Especially the thick yogurt. This may be homemade yogurt you strained it through cheesecloth or a yogurt strainer, or through store-bought yogurt. If you buy it at the store, I highly recommend using Skyr or Greek, and Siggi’s is a great brand for thick, thick yogurt.

The only special equipment I recommend, and I recommend this for all salad dressings, is a hand blender. I think if you make salad dressings at home often, having an immersion blender is a fantastic kitchen tool.

Should you use anchovies?

I think so. The anchovy flavor makes for the best Caesar salad dressing. If you prefer not to use anchovies packed in oil, you can substitute anchovy paste. I have put the replacement amount on the recipe card. For my recipe at 1x you only need three anchovies. So if you use canned anchovies, you will have some left over. The good news is that you can freeze the leftovers. To freeze them, I store them in the oil and place them in a small Tupperware glass with an airtight lid. They will keep in the freezer for about 2 months, and you can thaw them for use in your next batch of dressing.

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Kaitlynn is a food microbiologist and fermentation expert who teaches people how to ferment foods and drinks at home.