Caesar dressing
Common food
Photo: Wikipedia
Caesar dressing is a rich, creamy emulsion of oil, egg yolk, and Parmesan, delivering a bold, savory, and umami-packed flavor with a velvety texture. Nutritionally, it's a concentrated source of fat, providing nearly 58 grams per 100g, with minimal protein and carbohydrates. Its signature taste comes from anchovies and garlic, making it a powerful flavor enhancer.
Calorie split: 2% protein · 2% carbs · 96% fat
↓ Full nutrition💚 Why it's loved
People love it for its complex, savory flavor profile that perfectly balances salty, tangy, and rich notes, making even simple salads feel indulgent. Its creamy texture is also prized as a versatile dip, marinade, and sandwich spread.
⚠️ Watch-outs & how to enjoy it better
Its very high fat and calorie density can be a concern for weight management or low-fat diets. The traditional recipe contains raw egg yolk and anchovies, posing risks for those with allergies or dietary restrictions. To counteract, use it sparingly as a flavor accent rather than a base, opt for pasteurized eggs, and choose vegetarian versions without anchovies.
Key benefits
- High in monounsaturated fats from olive oil base
- Provides fat-soluble vitamins like Vitamin E
- Contains protein and calcium from Parmesan cheese
- Enhances palatability of vegetables like romaine lettuce
- Offers quick energy from its high fat content
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The dressing was invented in the 1920s by Italian immigrant Caesar Cardini in Tijuana, Mexico, reportedly using the last ingredients available in his restaurant kitchen during a Fourth of July rush.
Full nutrition (USDA data · scales with serving)
| Water | 34.3 g |
| Energy | 542 kcal |
| Protein | 2.2 g |
| Total lipid (fat) | 57.9 g |
| Carbohydrate, by difference | 3.3 g |
| Fiber, total dietary | 0.50 g |
| Total Sugars | 2.8 g |
| Calcium, Ca | 48.0 mg |
| Iron, Fe | 1.1 mg |
| Magnesium, Mg | 2.0 mg |
| Phosphorus, P | 19.0 mg |
| Potassium, K | 29.0 mg |
| Sodium, Na | 1209 mg |
| Zinc, Zn | 0.11 mg |
| Copper, Cu | 0.01 mg |
| Selenium, Se | 1.6 ug |
| Vitamin C, total ascorbic acid | 0.30 mg |
| Thiamin | 0.01 mg |
| Riboflavin | 0.01 mg |
| Niacin | 0.04 mg |
| Vitamin B-6 | 0.03 mg |
| Folate, total | 2.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 2.0 ug |
| Folate, DFE | 2.0 ug |
| Choline, total | 15.6 mg |
| Vitamin B-12 | 0.03 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 9.0 ug |
| Retinol | 9.0 ug |
| Carotene, beta | 2.0 ug |
| Carotene, alpha | 1.0 ug |
| Cryptoxanthin, beta | 1.0 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 22.0 ug |
| Vitamin E (alpha-tocopherol) | 4.7 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.10 ug |
| Vitamin K (phylloquinone) | 105 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 8.8 g |
| SFA 4:0 | 0.01 g |
| SFA 6:0 | 0.01 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.01 g |
| SFA 12:0 | 0.01 g |
| SFA 14:0 | 0.03 g |
| SFA 16:0 | 5.8 g |
| SFA 18:0 | 2.5 g |
| Fatty acids, total monounsaturated | 13.5 g |
| MUFA 16:1 | 0.03 g |
| MUFA 18:1 | 13.3 g |
| MUFA 20:1 | 0.14 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 32.9 g |
| PUFA 18:2 | 29.0 g |
| PUFA 18:3 | 3.9 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.01 g |
| PUFA 20:5 n-3 (EPA) | 0.01 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.02 g |
| Cholesterol | 39.0 mg |
FAQ
Is Caesar dressing gluten-free?
Traditional homemade Caesar dressing is typically gluten-free, but store-bought versions may contain thickeners or additives with gluten. Always check the label for certified gluten-free products.
Can I make a vegan Caesar dressing?
Yes, vegan versions replace egg yolk with silken tofu or cashew cream, and anchovies with capers or seaweed for a similar umami flavor. Nutritional yeast often provides the cheesy note.
How long does homemade Caesar dressing last?
Due to the raw egg, homemade dressing should be consumed within 1-2 days if refrigerated. Using pasteurized eggs can extend its safe shelf life slightly.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 5.42 kcal/g · 2% calories from protein · 0.5 g fiber · 2.8 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 41.69 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.