Meyer Lemon Caesar Dressing is a tangy lemony take on the classic caesar recipe with meyer lemons, mayonnaise and yogurt. This dressing is great for salads, wraps, or even as a dip. It is my favorite dressing to use with salmon Caesar salad.
Why this dressing is so good:
- Easy to make - comes together in just a few minutes
- Uses common pantry and refrigerator ingredients
- Mixes up fast in a blender or food processor
- Uses mayonnaise instead of egg yolk as well as Greek style yogurt for a thick creamy dressing.
- Homemade dressing is just awesome to have for salads all week long
- Meyer lemons - both zest and juice
- Mayonnaise - I use this in place of egg yolks since it has egg yolks and vinegar
- Greek yogurt - like the thicker style yogurt for this dressing you could use a thinner yogurt for a thinner dressing
- Anchovies - you will use just a few from the tin, you can save the rest in the freezer to use later
- Olive oil
- Dijon mustard
- Garlic cloves
- Parmesan cheese - finely shredded. ( I will grate it from a block instead of using pre shredded which tends to be dry)
- Kosher Salt and pepper (I use Diamond kosher salt please adjust the amount if you use a different salt)
This is not a traditional Caesar dressing, as there are some ingredients left out such as egg yolk and Worcestershire sauce. I prefer to use mayonnaise as the egg replacer for a thicker creamier dressing. If you prefer a thinner dressing you can add a little water or a little buttermilk.
How to make the dressing:
Add everything into a blender or food processor and blend until smooth. There is no specific order to add them into the blender or food processor. Taste the dressing and see if you want it a little saltier a little pepperier a little more lemony or if it is too thick you can thin it to your liking as I mentioned above with either water or buttermilk. Keep in mind water will mute the flavor a little, I prefer not to send anything with water.
Normally I do step by step photos for recipes however I figure that you all know what something looks like being blended in a blender.
Once the dressing is blended, I transfer it to a Weck jar or a mason jar with a lid and chill for at least 2 hours before using. The dressing will thicken as it chills.
To store the dressing:
I keep the dressing in a jar such as a mason jar or weck jar, and keep in the refrigerator. The dressing can keep up to 2 weeks kept well chilled, obviously check for spoilage if it has been in your refrigerator for longer than that before consuming.
If you wish to make this non-dairy you can you can swap out the yogurt for your favorite non-dairy yogurt.
If you wish to omit the anchovies you can however they do add that little bit of funky fishiness that Caesar dressing is known for it's very subtle but also very tasty.
If you cannot find Meyer lemons you can of course use regular lemons in place.
Other Meyer lemon recipes you may also enjoy:
Creamy Meyer lemon Caesar dressing recipe:
Creamy Meyer lemon Caesar dressing recipe
- 1 zester
- 1 Blender
- 120 g Greek yogurt (½ cup)
- 115 g Mayonnaise
- 45 G parmesan cheese (½ cup), finely shredded
- 2 tablespoon Meyer lemon zest
- 60 g Meyer lemon juice (¼ cup)
- 3 to 4 anchovies
- 3 cloves of garlic, peeled
- 2 teaspoons Dijon mustard
- 1 Tablespoon extra virgin olive oil
- ½ teaspoon each kosher salt and pepper (I use Diamond Kosher salt, use less salt if using Morton or another brand).
- Place all ingredients in a blender or food processor. Blend until smooth. Taste and add more salt, pepper, lemon juice, or even another anchovy if you like, blend again.
- Transfer to a jar with a well fitting lid and show completely until ready to use. It will thicken as it shells. If you would like a sinner dressing, you can add a little water buttermilk, milk, or even a little more lemon juice if you like.
- The Meyer lemon Caesar dressing will keep up to two weeks, well chilled in a well sealed jar, if longer than two weeks check for any spoilage before using.