Note 1 – The end result of this dressing will only be as good as the mayonnaise you choose. Make sure to use a full-fat, whole-egg mayonnaise. 

Note 2 – Old version Caesar Salad Dressing. Some of you loved the earlier version of this recipe, so here it is if you’d like to make it again. (Note: the older version is lighter, tangier, and uses fewer ingredients. The updated recipe is creamier and closer to a traditional caesar, so you can pick whichever suits your taste.)

• ⅓ cup (90 g) whole-egg mayonnaise
• 1 tbsp apple cider vinegar
• 1 tbsp extra-virgin olive oil
• 1 heaped tbsp freshly grated parmesan
• ½ tsp cracked black pepper
• ½ tsp sea salt flakes

Combine all ingredients in a small bowl and whisk until smooth.

Make Ahead

The dressing can be made up to 3 days ahead. Store in an airtight container in the fridge.

Leftovers

Store in the fridge for up to 3 days. Stir before using. Not suitable for freezing.