A Salad Dressing So Good You'll Want to Devour It by the Spoonful

You might wonder how a salad dressing could be so extraordinary. Believe me, this one truly is. As the food director at Mytour, author of five cookbooks, and a graduate of culinary school, I’ve sampled countless dressings in my career. This one stands out.

This miso Caesar salad dressing is irresistibly flavorful, almost drinkable. Created by Marianne Williams in our test kitchen, it first debuted in Mytour's December 2020 issue. After trying it at home, my family was stunned. What seemed like a simple salad turned into a memorable meal. It’s now my go-to for making salads a household favorite.

This recipe has won over not just my family but many others as well. One reviewer raves, “I whipped up this salad to go with a pasta dinner. It was speedy, simple, and absolutely DELICIOUS!” Another adds, “Incredible!!!!! This dressing is now my ultimate salad staple.”

What sets it apart? The secret lies in one word: umami. This Japanese term describes the fifth taste, complementing sour, sweet, salty, and bitter. Umami brings a rich, savory depth found in several mouthwatering ingredients, some of which are key to this recipe.

The Key Components

This dressing combines eight bold ingredients, such as mayonnaise, miso paste, garlic, olive oil, anchovy, and Worcestershire sauce. It’s a layered umami explosion—mayo, miso, anchovy, and Worcestershire sauce (also anchovy-based). No surprise it’s a flavor powerhouse!

While Caesar salad dressing recipes vary, staples like mayonnaise (or raw eggs, since mayo is egg-based), anchovy, and Worcestershire sauce are common. The twist here is the miso, a traditional Japanese paste made from fermented soybeans and salt. Though it might not sound appealing at first, miso is a flavor game-changer, adding a rich, savory depth that makes this dressing unforgettable. It’s practically culinary magic.

You’ll find miso in the refrigerated aisle of your supermarket, typically near the tofu. For this recipe, white miso is ideal—it’s gentler in flavor compared to red. Once opened, miso stays fresh in your fridge for many months.

The Preparation

Whipping up this dressing couldn’t be easier. Simply combine all the ingredients in a bowl and whisk, thinning the mixture with a splash of cold water. The only prep required is mincing garlic and anchovy, though anchovy paste can save you the hassle of chopping. Personally, I like to grate the garlic using a Microplane zester for a smoother texture—a garlic press works just as well.

The end result is a luscious, creamy dressing with a bold, savory kick. It’s a Caesar dressing elevated to its fullest potential.

Ways to Enjoy This Salad Dressing

Naturally, this dressing shines on salads, whether it’s Romaine or any other greens. It also doubles as a fantastic dip for fresh veggies or a bold topping for roasted vegetables. I love using it as a marinade for chicken or brushing it onto salmon before baking.

Making It Vegetarian

Transforming this recipe into a vegetarian delight is simple. Just omit the anchovy and opt for vegetarian Worcestershire sauce. If that’s unavailable, substitute with soy sauce or tamari. Adjust the seasoning to taste, adding a touch of kosher salt if needed.

No matter how you prepare it, if you’re a Caesar enthusiast, this miso-infused version is sure to become your new favorite. All hail the mighty (miso) Caesar!

More Delicious Miso-Inspired Recipes

After purchasing miso for this salad dressing, you’ll probably want to explore more ways to incorporate it. Here are some ideas:

• Gnocchi with Corn and Miso
• Creamy Miso White Bean Soup
• Miso Noodle Soup
• Roasted Eggplant with Miso and Sesame Seeds
• Grilled Honeynut Squash Salad
• Miso Chicken Noodle Soup with Kimchi