Miso Caesar Dressing

A good Caesar dressing is unbeatable. Traditional Caesar dressing has anchovies, but I know a lot of people who aren’t big fans of the flavor. I developed this recipe as an amazing alternative if you either a) don’t like anchovies or b) ran out of them (or anchovy paste).

Adding white miso paste as a substitute for anchovy filets (or anchovy paste) totally delivers that savory flavor of authentic Caesar dressing, and honestly it may be one of the best Caesar salad dressing recipes out there. This dressing makes about 1/3 cup of Miso Caesar dressing, and comes together in five minutes. I recommend letting it sit in the refrigerator for about an hour before serving so the flavors blend together and it becomes even more delicious.

Miso Caesar Dressing Ingredients:

• One Egg Yolk*
• 1 tsp. White Miso Paste
• 2 Pressed Garlic Cloves
• 2 tsp. Worcestershire Sauce
• 1 tbsp. Dijon Mustard
• 1/4 cup Parmesan Cheese, best quality – preferably Parmigiano Reggiano if possible
• 3 tbsp. Extra Virgin Olive Oil, best quality
• 1 tsp. Red Wine Vinegar
• 1 tsp. Lemon Juice
• Kosher Salt (I always use Diamond brand) or Sea Salt, to taste
• Freshly Cracked Black Pepper, to taste

*If you’re opposed to using raw eggs in your Caesar dressing, omit the egg yolk AND the extra virgin olive oil. Substitute these ingredients with ¼ cup of good quality, full-fat mayonnaise (like Duke’s or Hellman’s).

What is Miso Paste?

Miso is a fermented soybean paste that originated in Japanese cuisine, but is commonly used in many Asian cuisines. It’s an ingredient used to create soy sauce, and of course, miso soup. It’s a wonderful ingredient to use if your soups, salad dressings, pasta sauces, or other recipes need a depth of flavor.

There are quite a few variations of miso paste, but I primarily use only one when cooking. For this recipe, and for most of my recipes, I use White Miso Paste. White miso paste (also called “shiro” miso) is the mildest version of miso paste. It still delivers a huge kick of flavor without overpowering the other ingredients in most recipes. You should be able to find it at your local grocery store, or you can order it online. I use this particular one (it weighs one pound), and keep it in my refrigerator, but I like this pouch version (it only weighs six ounces), too! It takes up less space. 🙂

What Does White Miso Paste Taste Like?

White miso paste has an umami flavor to it; it’s salty, savory, rich, and packed with flavor. Some people describe white miso specifically as having a salty sweetness, but I would just say that it isn’t quite as intense in flavor as other miso pastes.

How Long Does Miso Last?

Japanese food expert Elizabeth Andoh says that although it will lose some flavor and aroma, opened white miso paste can last in the refrigerator for up to a year. In all honesty, I’ve had the same package of white miso paste in my refrigerator for just over six months, and it still tastes wonderful!

Other Recipes with White Miso Paste

If you’re like, “But why would I buy white miso paste for one recipe?” – I’ve got you! Here are some other small batch recipes that use white miso:

• Miso Teriyaki Glazed Salmon Bowls
• Chicken and Vegetable Soup for Two
• Slow Cooker Short Ribs for Two

How to Make Miso Caesar Dressing

While this recipe comes together in just a matter of minutes, I recommend covering it with plastic wrap and letting it rest in the refrigerator for about an hour before serving. The flavors blend together better this way, and it creates a deeper, more complex (and delicious) flavor.

• Combine the egg yolk, pressed fresh garlic cloves (or garlic paste), and white miso. Whisk to fully combine.

• Whisk in the Dijon mustard and Worcestershire.

• Whisk in the Parmesan cheese until fully blended. Note: I use a microplane to grate my parmesan cheese. It creates a super light, fluffy cheese the mixes really well into dressings!)
• Slowly drizzle in the olive oil, whisking continuously as you pour it in. Be patient with this step, and just do a few drops at a time. We want it to evenly mix in with the egg yolk, so adding too much oil at once would overwhelm the mixture.

• Stir in red wine vinegar and lemon juice. Taste the dressing, then season with salt and freshly cracked pepper as needed.
• Serve right away, or refrigerate for up to three days!

If you’re looking for other versions of creamy caesar salad dressing, I also have my “Steakhouse Style” Classic Caesar Salad Dressing (perfect for two people). It’s honestly the exact same recipe as this one, but we swap a teaspoon of anchovy paste for the teaspoon white miso paste. If you’d like a slightly lighter version, this Greek Yogurt Caesar Dressing is awesome, too! You can store any of these dressings in an airtight container in the refrigerator for up to four days. Please note that the garlic will become more pungent over time, so this has the best flavor when eaten within two to three days.

To make the best homemade Caesar salad, toss this (or any) Caesar dressing with crisp romaine lettuce in a large bowl, then sprinkle with fresh Parmesan cheese (either grated or thinly sliced [use a vegetable peeler to slice thin strips of parmesan from a large piece]), freshly cracked black pepper, and homemade croutons (like these toasted croissant croutons). That’s all you need to make a delicious salad!

I hope you love this homemade Caesar dressing recipe without anchovies! I think you’ll love that it tastes like a classic Caesar dressing recipe without the anchovy flavor. Although I like anchovy paste in my Caesar dressing, I honestly think this might be the best Caesar dressing recipe. 🙂 It tastes just as good as the real thing!

If you make the Miso Caesar dressing and love it, I would love it if you left a rating and comment below! If you have questions about any of the ingredients or the process, feel free to shoot me an email so I can get back to you ASAP. Tag me on Instagram if you post it, too!

xx Sara