Cardamom and Tea

Creamy Caesar Dressing

by Leave a Comment

This is not the kind of caesar dressing made with whole anchovies and egg yolks, stirred up table-side by candlelight in an old-timey steak house. Instead it’s a delicious homemade version of the kind from a bottle that you probably grew up with. It’s got a ton of Parmesan and a decent amount of garlic, and it’s delicious on hearty greens.

Jump to the recipe if you want to hit the ground running, or read on for some tips for success and ideas of ways to use it up.

creamy caesar dressing

Tips for success

1. Use a good amount of garlic.

This dressing relies on a generous amount of garlic, which is part of its charm. If you’re not a garlic fan, this might not be the one for you. But you’re also welcome to adjust the garlic up or down, based on your preference. But I think even garlic lovers will be satisfied with the 1 1/2 Tbsp in this recipe.

2. Make it ahead for easy prep.

It will last in the fridge for at least 5 days, so feel free to make it ahead for easy meal prep or entertaining.

3. Use the right grate of parm

You can use any finely grated parmesan or pecorino romano you’d like. It’s just important that it’s finely grated for it to blend smoothly into the dressing. You can buy it grated this way, you can use a food processor, or you can use a micro-planer (which is what I did while testing this recipe).

A micro-planer tends to grate up fluffier. If you’re weighing your ingredients, it’s all the same. But if you’re measuring in cups and tablespoons or eyeballing it (no judgment!), keep in mind that densely-packed cups of cheese or more densely-grated cheese measures differently. Since I tested this recipe with a micro-planer, that means you should use fewer cups if you’re using a denser grate of cheese.

4. Don’t just use it for caesar salads!

This dressing is great for dunking, drizzling, and dressing. See my list of ideas (the next section) for more ideas.

creamy caesar dressing
creamy caesar dressing
creamy caesar dressing

Ways to Use This Creamy Caesar Dressing

  • On roasted kale
  • Folded into a pasta salad
  • On a Caesar salad with crispy chicken
  • Make a simple dressed green salad with parmesan or pecorino romano shavings
  • Serve with crudités
  • Make smash burgers with lettuce, tomato, pickles, American cheese, and a drizzle of this dressing instead of your usual burger sauce
  • Dress a kale or cabbage slaw with this Caesar dressing
  • Use in your favorite potato salad recipe in place of mayo or vinaigrette
Print

Creamy Caesar Dressing

creamy caesar dressing
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Yield: 1¾ cups [420 g]

Ingredients

  • 1½ cups [85 g] finely grated parmesan or pecorino romano
  • ¾ cup [175 g] mayonnaise
  • ¼ cup [60 g] red wine vinegar
  • 2 Tbsp Worcestershire sauce
  • 1½ Tbsp water
  • 1½ Tbsp Dijon mustard
  • 1½ Tbsp pressed or minced garlic
  • ¾ tsp freshly ground black pepper
  • ¼ to ½ tsp salt

Instructions

  1. Combine the Parmesan, mayo, vinegar, Worcestershire sauce, water, mustard, garlic, pepper, and salt in a jar or mixing bowl. Whisk or shake together until smooth and creamy.
  2. Storage: This dressing lasts for about 5 days in the refrigerator in an airtight container.

find us on instagram and let us know what you made!

Psst… by the way, I love this recipe so much, I ended up including it in my cookbook, Piecemeal.

If you like this recipe as much as I do, you might like my book! It’s full of mix-and-match recipes and inspiration for fun and easy meals. There are recipes in it for roasted kale, antipasto pasta salad, and caesar salad with crispy chicken that all use this creamy caesar dressing.

Za’atar Chicken

by 6 Comments

Za’atar chicken is so simple, you probably don’t even really need a recipe to make it. But recipe or not, it should absolutely be in your repertoire.

And while there are a million great recipes for it already out there, I think this particular method is something else, and you should absolutely give it a try (especially if you’re za’atar-obsessed, and can’t ever seem to get enough of it).

za'atar chicken

Why I Love Za’atar Chicken

1. That za’atar crust!

People who get za’atar know that you don’t just sprinkle it on as a little garnish. You use it generously, unapologetically, and with a ton of olive oil. People who don’t understand za’atar? They never use enough.

This recipe leans all the way in, coating the chicken in a thick layer of za’atar and olive oil, so you end up with a deeply flavorful, herb-packed crust that crisps and sizzles as it roasts. Instead of brushing on a thin herby olive oil, you’re going to instead make a slurry and absolutely cake it on.

2. It’s juicy, even if you overcook it a little

This recipe includes a simple dry-brine step (just salt it and wait about 20 to 30 minutes), which helps the chicken stay tender and juicy, even if you decide to go with breasts instead of legs, and even if you accidentally leave it in the oven a few minutes too long. You’d be amazed what 20 minutes of sitting with some salt can do for a bird.

3. Easy ingredients with a lot of flavor

It’s just chicken, za’atar, olive oil, salt, and lemon. But something magic happens when they come together in a hot oven. It’s the kind of weeknight recipe that feels special enough for guests.

za'atar chicken
Print

Za’atar Chicken

za'atar chicken
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Prep Time: 10 minutes
  • Total Time: 1 hour
  • Yield: 6 servings

Ingredients

  • 4 large or 6 small whole chicken legs* (1300-1500g)
  • 2 teaspoons salt (12g) (or to taste)
  • 1/2 cup za’atar (60g)
  • 1/4 cup extra virgin olive oil (50g)
  • 2 or 3 lemons, cut in half

Instructions

  1. Evenly salt the chicken thighs, and let them sit for 20-30 minutes to dry-brine (this will help them stay moist).
  2. Preheat the oven to 450°F (230°C).
  3. Combine the za’atar and olive oil.
  4. Place the chicken on a parchment-lined rimmed sheet pan, and coat evenly with the za’atar mixture. Really cake the mixture on in a thick layer, rather than brushing it on. If some falls to the side while you’re coating the chicken, scoop it back up and pat it on.
  5. Roast for about 25 to 35 minutes (shorter for smaller ones, longer for larger ones). The chicken is done once it’s seared on the outside, and 185 to 195°F [85 to 90°C] at its center. Let it rest for just a couple minutes before serving, baste with the juices, and squeeze the lemons on top before serving.

Notes

* If you prefer white meat, feel free to use chicken cutlets or breasts. They will take less time to roast, so keep an eye on them. And do not skip the dry-brine step. Cook chicken breast to an internal temperature of 165°F (74°C).

Video note: If you don’t see the video for this post after scrolling up, please disable ad block and try reloading the page.

find us on instagram and let us know what you made!

2025 note: This post was originally published 12 October 2019. I revised it in 2025 to streamline it make it a bit more flexible. I also raised the doneness temperature because since writing this recipe, I’ve realized that chicken thighs taste better cooked to a higher temperature. They have a lot of connective tissue that needs to break down. But otherwise, it’s still the same old recipe.