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Parve Caesar's Dressing

This dressing is much too good to be used only on salad, so go ahead and use it on grilled fish, or skip the anchovies in the dressing and use it on poached or grilled chicken.

  • ServingsServings


  • 6 anchovies, rinsed
  • 3 tablespoons capers
  • ½ bunch flat-leaf parsley, stems and leaves
  • 3 tablespoons Dijon mustard
  • 4 large cloves garlic
  • ½ cup extra-virgin olive oil
  • ¼ cup wine vinegar
  • ½ cup water
  • 1 tablespoon oregano
  • Ground pepper to taste


Place all the ingredients in a food processor and process until smooth, about half a minute. If the dressing gets too thick as it sits, thin it with a little more water. Makes about 2 cups. Store refrigerated in a glass jar.