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Creamy Meyer lemon Caesar dressing recipe

Shanna
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.
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Prep Time 20 minutes
chilling 2 hours
Total Time 2 hours 20 minutes
Servings 2 cups (480 ml) approx

Equipment

  • 1 zester
  • 1 Blender

Ingredients
  

  • 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).

Instructions
 

  • 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.

Notes

If you want to make this dairy free, you can replace the yogurt and the cheese with your favorite non-dairy alternatives. I have not tested this as a non-dairy recipe, so I cannot guarantee the same results.
If you wish to omit the anchovies, you can do so, but keep in mind the flavor will be different and not have that signature Caesar flavor that the anchovies lend to the dressing.