A Slightly Different Take on Caesar Dressing



  • 6 Tbs. Vietnamese fish sauce
  • 1 small garlic clove, finely chopped
  • Scant amount of Kosher salt
  • 2 large egg yolks (optional)
  • 2 Tbs. fresh lemon juice, plus more
  • ¾ tsp. Dijon mustard
  • 2 Tbs. olive oil
  • ½ cup vegetable oil
  • 3 Tbs. finely grated Parmesan cheese
  • Freshly ground black pepper


  • Chop garlic cloves finely with a pinch of Kosher salt.
  • Use the side of a knife blade to mash into a paste, then scrape into a medium bowl.
  • Whisk in egg yolks, lemon juice, the fish sauce and mustard.
  • Adding drop by drop to start, gradually whisk in olive oil, then add vegetable oil; whisk until dressing is thick and glossy.
  • Whisk in Parmesan.
  • Season with salt, pepper and more lemon juice, if desired.

Note: The classic Caesar Salad is a combination of torn romaine leaves with croutons, generously dressed with Caesar Dressing and a grating of fresh parmesan cheese.

There are a number of variations, all good.  Leave a small head of romaine lettuce whole and grill on all sides. Pour the dressing over and add finely sliced pieces of parmesan cheese.