Easy Caesar Salad Dressing – paleo with a dairy free option.
Ok let’s be frank here: Caesar salad dressing has a reputation, and it’s not the best when it comes to ‘health’.
Anyone who has ever slogged through the tedious, soul destroying task of counting calories knows that the last thing you want to order at a restaurant is the caesar salad. Sure. It’s a salad, but hidden in those greens tossed in creamy, garlicky goodness are about 1,000 calories worth of delicious sadness that’s ready to throw a wrench into your all dieting endeavors.
I know you know what I’m talking about.
Fortunately, my views on food, dieting, and living a healthy life have changed so much in the past few years that I find absolutely no reason not to say yes to caesar salad…or at least yes to the homemade stuff.
Though I may not be as afraid of calories as a I once was (I’ve still got my issues) I’m not as quick to dismiss a food based on the number of calories it contains because not all calories are created equally. Nobody (in their right mind) is going to argue that a 150 calorie can of coke is healthier than an 160 calorie avocado.
So, yeah, caesar salad dressing may be high in calories. On the flip side you could just say it’s high in energy because that’s what a calorie is anyways – a unit of energy.
About this recipe
Traditional caesar recipes call for a little parmesan, but if you don’t do dairy just leave it out and it still tastes great!
If you’re worried about raw eggs and food borne illness use pasteurized eggs for this recipe. Pasteurizing eggs is the process of safely heating eggs inside their shells to a temperature that destroys bacteria without actually cooking the egg.
If there is one thing to know about making caesar dressing at home is that it’s suuuuper easy. Just combine all your ingredients in a jar and blend for all of about 15 seconds. Immersion blenders are perfect for this type of thing, but if you don’t own one no worries because your blender will work just as well.
Who knew I had so much to say about salad dressing?
More Sauces & Dressing
- Aquafaba Vegan Mayo
- Rocket Pesto (Arugula Pesto)
- Pistou (A Provençal Pesto)
- Roasted Red Pepper Miso Dressing
- Creamy Lemon Dressing
Caesar Salad Dressing
Easy Caesar Salad Dressing - paleo with a dairy free option
Ingredients
- 1 egg yolk pasterized, room temperature
- 1-2 cloves garlic, depending on how much you like garlic, crushed
- 3 tablespoons fresh lemon juice or 1 large lemon
- 1 1/2 teaspoons anchovy paste
- 2 teaspoons Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup olive oil
- 1/4 cup grated parmesan, optional
Instructions
- Add all of you ingredients to a large mason jar except for the oil. Put your immersion blender all the way in the jar and blend everything together until it starts to emulsify.
- Slowly drizzle the olive oil into the mixture. Blend and slowly pull up the blender as you go. The dressing will thicken and become creamy after a minute or two.
- After a few seconds stir. Taste to adjust the seasoning as needed.
- You can also make this in a blender - just toss all of your ingredients in and blend for about 30 seconds or until it emulsifies.
Notes
Keep refrigerated. Use within a week. Recipe adapted from Primal Palate
Sophie says
How long does the dressing last ?
Sarah Nevins says
Hi Sophie! Homemade caesar salad dressing should last in the fridge for about a week
Erin says
Hi! Loving this recipe!
Would love some advice on a few questions: 1. When we blend it all together it doesn’t seem to be emulsifying and look thick and creamy like your picture. It seems quite separated in the oil. 2. Once we put in the fridge, it all separates and goes solid in the jar – how do we use it a second time after going solid? Reheat, wait to warm to room temp?
Would so appreciate your recommendations!
Sarah Nevins says
Hi Erin! So glad you’ve been enjoying it!
If it didn’t thicken up in the blender you can semi-start over by adding an extra egg yolk. Instead of mixing in the blender though I recommend starting with a fresh egg yolk in a small mixing bowl and slowly adding a little bit of your runny dressing to the yolk as you whisk quickly. Keep adding the dressing to the egg yolk and whisking and it should thicken up the more you add. This might take a few minutes but it should work out! Sometimes mixing emulsions like this in the blender just don’t want to come out right because the oil gets added too quickly.
If you don’t want to worry about fixing the dressing you can just stir it up well after taking it out of the fridge. Maybe leave it out at room temp for a few minutes but you shouldn’t need much more than that.
Hope that helps!
Ginni says
This is a delicious dressing and dairy free too, love it! I only added a tsp of white vinegar, so yummy thank you!!
Sarah says
Thanks Ginni! So glad you liked it!
Raia says
Caesar dressing is by far my favorite. I’m going to have to giuve your version a try! Thanks for shing it at Savoring Saturdays!
Sarah says
Hope you like it! 🙂
Kristy @ Southern In Law says
Ohhhh this looks amazing! I feel like I’d be drizzling this over everything!
Sarah says
Thanks Kristy!
Heather says
low cal or not, there is almost nothing that compares to a perfectly made caesar salad!! this dressing looks absolutely perfet
Sarah says
agreed! There’s a reason why everyone loves it so much! Thanks Heather 🙂