Caesar Vinaigrette

    25 mins

    Here's a smooth and tasty alternative to regular Caesar dressing. This recipe has stood the test of time in my kitchen, and is requested often. It tastes best on Romaine tossed with 'Spring Mix' lettuces. The dressing will keep up to two weeks in the refrigerator in an air-tight container.

    41 people made this

    Makes: 12 servings

    • 2 tablespoons white wine vinegar
    • 1 tablespoon Dijon mustard
    • 1 tablespoon balsamic vinegar
    • 1 teaspoon lemon zest
    • 1 teaspoon white sugar
    • 1/2 teaspoon Italian seasoning
    • 1/4 teaspoon salt
    • 1/8 teaspoon ground black pepper
    • 2/3 cup olive oil
    • 1 clove garlic, minced
    • 1/2 cup freshly shredded Parmesan cheese

    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Stir the white wine vinegar, Dijon mustard, balsamic vinegar, lemon zest, sugar, Italian seasoning, salt, and black pepper together in a bowl. Gradually whisk in the olive oil to make an emulsion, or thickened vinaigrette mixture. Stir in the garlic. Add the Parmesan cheese just before serving.

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    Reviews in English (38)


    Light, refreshing dressing that lets the salad greens shine and be the star. Didn't add the Parmesan to the dressing, preferring to add freshly shaved Parmigiano-Reggiano right before serving. Also elected to omit the sugar, even tho' it was a slight amount. Hubs and I really enjoyed this. I was particularly appreciative of the olive oil to vinegar ratio, which made this much less acrid and tangy than other dressings. Nice.  -  21 Jan 2011  (Review from Allrecipes US | Canada)


    Excellent salad dressing! It's more of a vinaigrette than a traditional Caesar dressing. It's great with or without the Parmesan cheese. And, it doesn't overpower your mixed greens - this is a definite keeper.  -  23 Mar 2010  (Review from Allrecipes US | Canada)


    Pretty good tasting, but boy is it ugly looking! Maybe I'll try it with white balsamic to make the colour less brown. If you could make it nicer looking, it would work well as a dip for baby romaine leaves, mushrooms, baby carrots and breadsticks, but it needs a looks makeover before anyone would venture to try it.  -  28 Jan 2008  (Review from Allrecipes US | Canada)