St. Louis Creamy Italian-Parmesan Salad Dressing

October  4, 2022
3 Ratings
  • Serves 8
Author Notes

St. Louis is one of the best places to live in the country if you love to eat. We get cultural influences from Italy (the Hill), Germany (the wineries and restaurants of Hermann, Defiance and Augusta), Bosnia, Mexico (there are small yet fabulous Mexican restaurants everywhere) and the Southern US (Sweetie’s Pie’s soul food!). You probably know that we also have our own version of cheese (Provel), we like our ravioli ‘toasted’, we have the best dessert (breakfast) in Gooey Butter Cake. Of course we also have our special thin crust pizza and our own version of BBQ. You may not realize that we also have a regional salad dressing that we adore. It’s a cross between Caesar and Creamy Italian and it goes a little something like this:
Vicki Amsinger

What You'll Need
  • 1/3 cup mayonnaise (light is fine)
  • 1/2 cup canola oil
  • 1/4 cup red wine vinegar
  • 1 teaspoon lemon juice
  • 2 teaspoons anchovy paste
  • 1 tablespoon grated onion (with juice)
  • 3/4 cup grated parmesan cheese
  • 2 1/2 teaspoons granulated sugar
  • 2 teaspoons garlic salt
  • 1/2 teaspoon table salt
  • 1 teaspoon dried oregano
  • fresh cracked black pepper to taste
  1. In a large bowl, whisk together the mayo, oil, vinegar, lemon juice, anchovy paste and onion. Then slowly whisk in the cheese, sugar, garlic salt, table salt and dried oregano. Whisk for several minutes or use an immersion (hand) blender to combine all the ingredients. Refrigerate for at least 2 hours before serving. This should keep in an airtight container for about 5 days but it will never last that long around here.

See what other Food52ers are saying.

  • TSO
  • Mattschaefer81
  • KEllG
  • Laura J
    Laura J

4 Reviews

TSO November 20, 2023
I absolutely love this recipe and how easy it is to make. I make a batch of it on Sunday and then use it for salads throughout the week. I took one star away because I think that 2tsp of anchovy paste is too much. I cut it to 1tsp and it seems perfect. I also went very heavy on the cracked black pepper. I usually mix 3 TBLS of this into a bag of chopped romaine hearts, add artichoke hearts, Kalamata olives, pepperoncini peppers, and chopped up cured meats like capicola, salami, and prosciutto. DE-LICIOUS!
Mattschaefer81 January 28, 2022
This is actually a better version of this dressing than many I have had in STL. I went heavy on anchovy and black pepper. Absolutely delicious.
KEllG August 15, 2018
After moving to South Florida nearly 3 years ago, I found myself missing St. Louis food so much! This dressing is amazing. I did use a touch more onion and sugar. Delicious!
Laura J. May 11, 2017
This salad dressing is amazing! I am so glad that I found it! Thank you for sharing it!