All Week Long: Homemade Caesar Dressing

In general, I’m not much of a phase-y eater. I’d much rather cook something new and fresh every day than finish off a vat of leftover soup over the course of the week (some exceptions apply, see The Best Darn Pizza You Will Ever Eat*). I listen to my stomach and my palate and satiate myself with whatever would best nourish my desires, even if that means taking daily trips to the grocery store.

STOP. As if! Don’t believe that sweet talk for a minute. I’m in college, remember? The above anecdote is yet another element of the ideal me, but let’s face it, unless you’re only taking 4 credits a semester, there’s no time to cook, and unless you’re not paying astronomical tuition fees, there’s no money to be creative in the kitchen. Vats of leftovers become the idols of frazzled college kids, especially as we move closer to finals.

“Week to week” eating isn’t always bad, though. If I can find two seconds to plan what I’m going to cook for the week before I go shopping, then it’s possible to concoct something I don’t mind eating all week long. Like this week’s fresh garlic angel hair pasta (RP’s Pasta. Madison represent) with hothouse tomatoes and pesto. And a salad and bam! Welcome to this week’s dinners, and maybe some lunches (hopefully not breakfast, too).

One dish I’ve never minded eating over, and over and over again is…wait for it… caesar salad. “Mind” is a strong word–some weeks I beg to eat it. Good thing I finally figured out how to make my own dressing. Now I have a big jar in the fridge just asking to be drizzled on top of whichever bag of greens I buy from the farmers’ market this weekend. Welcome to next week’s menu?

(And by the way, there’s only 16 days left of being a hungry college kid! Whoa! What will my new subtitle be?)

Homemade Caesar Dressing

adapted from this recipe


1/2 cup fresh lemon juice

2 tablespoons Worcestershire sauce

1 pasteurized large egg yolk

1/2 cup canola oil (I used olive)

1 clove garlic, minced

1 1/2 teaspoons grated lemon zest

1/2 teaspoon dijon mustard

1/2 teaspoon honey

Dash of hot sauce

1/2 teaspoon white wine vinegar

1/2 cup freshly grated parmesan cheese


Blend the lemon juice, Worcestershire sauce, egg yolk, oil, garlic, lemon zest, mustard, honey, hot sauce and vinegar in a blender until well incorporated and fluffy. If the dressing is too thick, blend in a little cold water. Gently fold in the parmesan. Store leftover dressing in the refrigerator, covered, for up to 1 week.


  1. Kato says:

    Where’s the anchovies!?

Leave a Reply