Caesar Vinaigrette Recipe -
Caesar Vinaigrette Recipe
  • READY IN 15 mins

Caesar Vinaigrette

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    15 mins

    15 mins


  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 More Reviews

Most Helpful Positive Review
Jan 24, 2011

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.

Most Helpful Critical Review
Jan 23, 2012

I really did not care for this at all. My hubs didn't either, but he's not a fan of vinegar based dressings anyways. :( Most noticeable to me, the vinegar / oil ratio was terribly off. My dressing tasted like straight up EVOO - and rightfully so... 2/3 c. of olive oil is far too much! Even store-bought vinaigrette isn't this oily! Perhaps my taste buds are "off," but I won't be attempting this again to find out. Maybe this will suit your tastes, but it really didn't do anything for us. Thanks anyways, chefmommy. :-)

Apr 15, 2012

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.

Jan 28, 2008

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.

Aug 18, 2009

I made this and served it in France (where the dressing bar is very high), and there were smiles all around. I couldn't find white wine vinegar, though, so I used all balsamic. It didn't seem to matter. The dressing came together (though it needed more stirring after sitting out a while), and it worked great as a dressing for our chicken caesar wraps. I'm definitely bookmarking this recipe to reuse!

Aug 05, 2012

This is really tasty. When I make salad dressing, I always leave out the oil. When ready to serve, I toss the salad with oil to coat, then add the dressing. This works a lot better because the dressing never gets overly oily. Also I left out the salt because Parmesan cheese is very salty.

May 21, 2009

I got used to the store-bought caesar vinaigrette, but realized after making dinner + salads one evening that I was out- so I searched and found this recipe. I followed it pretty closely, except I used the "green can" parm cheese and 1 tsp of minced garlic in water instead of mincing my own. :P It turned out great! Tasted way better than the storebought stuff. I'm never buying pre-made caesar dressing again!

Mar 04, 2011

My husband loved this recipe. I didn't use all of the oil or any lemon zest but it was really good.


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  • Calories
  • 128 kcal
  • 6%
  • Carbohydrates
  • 1.1 g
  • < 1%
  • Cholesterol
  • 4 mg
  • 1%
  • Fat
  • 13.2 g
  • 20%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 1.6 g
  • 3%
  • Sodium
  • 144 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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