Paleo Caesar Salad Dressing

Anyone who has dined out with me knows how much I love Caesar Salad Dressing ... I order a 'dressed Caesar Salad with extra dressing on the side'. I joke by saying 'bring me a soup bowl of dressing with a few leaves of Romaine.'

Joking aside, when my diet changed to Paleo, most commercial and homemade salad dressings are not allowed due to; the type of oils used, sulfites and other ingredients that are not Paleo compliant. 

Expensive and lacks zing

The store bought version of Paleo Caesar Dressing from Primal Kitchen costs about $10 for a 237ml bottle. It is soy and canola free, dairy free, made with apple cider vinegar, avocado oil and is Paleo friendly... BUT ... disappointing. To me it doesn't taste like the Caesar Dressing I crave. It is expensive and lacks the zing of garlic and tang of what I'm looking for. 

After being so disappointed with the cost and flavor of commercial versions of Paleo salad dressings, in particular Caesar, I started to experiment on a homemade version. I feel this one has been perfected to my liking. Certainly not the 'original Caesar Dressing', but for me a great step above the commercial version I've tried! It is garlicky, tangy with fresh lemon juice and so thick it has to be spooned out of a jar! It does thin down at room temperature but who wants to wait that long to devour your salad! I always make the 'Double Batch' in the **Chef's Notes below and it never stays in my fridge to the 3 week 'Best Before' date! Give it a try and let me know what you think in the Comments below. 

SALLY'S PALEO CAESAR SALAD DRESSING       Yield: about 1-1/2 cups

This thick, garlicky, tangy dressing has hit the spot for my Caesar Salad cravings, it is Paleo and dairy-free. 

2/3 cup organic extra virgin olive oil (or use half avocado oil)
1/3 cup fresh squeezed lemon juice (about 2 lemons) *NO substitute!!
2 Tbsp. nutritional yeast
1 Tbsp. capers, well drained (or they will thin down the dressing)
1¼ tsp. (1-2 cloves) minced garlic
1 Tbsp. anchovy paste  
1½ tsp. Paleo friendly Dijon mustard (I use Maison Orphee brand)
Fresh ground black pepper
Sea salt, optional 

Place all ingredients in a blender and blend on low for 10-20 seconds until emulsified and thick. Taste and adjust the seasoning to your liking with more salt, pepper, oil or citrus juice. Store in an airtight glass jar, (not a bottle), in the fridge for up to 3 weeks. Label and date the jar of dressing with the 'Best Before' 3 week date.

Sally's Paleo Caesar Dressing - thick, garlicky, tangy

**Chef's Notes:

• Try the dressing first without added salt, the capers and anchovies might be salty  enough for your taste buds.
• Drain the capers well for a thicker dressing.
• Once refrigerated this dressing will be thick enough to spoon out of a jar. It will thin at room temperature.
• To make a Double Batch: into a blender, measure 2/3 cup avocado oil and double the amount of all other ingredients.  Blend on medium speed, then reduce to low and slowly drizzle in 2/3 cup extra virgin olive oil. Increase speed to medium and blend until emulsified and thick.  

Until next time... Bon Appétit!
Please stay healthy, be safe, wear a face mask and take good care...

Recipe by Sally Rae
Photos by Sally Rae