Caesar Salad Dressing
Ever since I learned from my mom how to make caesar dressing, I don’t think I’ve ever had it in me to buy any at the store. It’s too easy to make and so much better in my opinon!
Yes, this recipe does use anchovy paste, but don’t let that scare you. Your favorite dressing from the store or that restaurant does too. It really does make a difference. However if you must… you can leave it out. A tube of anchovy paste costs about $3 and will last you a long while so go ahead and try it out.
With that being said all the other ingredients are simple. Enjoy tossed with lettuce, parmesan cheese and your choice of protein. Add some crunch with croutons or roasted chickpeas (my fave). Today I’ve added grilled chicken and roasted chickpeas. The chicken is marinated with lemon juice, olive oil and citrus herb seasoning from The New Primal. The chickpeas are roasted in olive oil, salt, pepper and paprika.
Makes 4 oz / 100 ml of Dressing (4 servings)
Ingredients
1/4 c olive oil
2 T lemon juice (juice of 1 lemon)
3 cloves garlic
1 t dijon mustard
1 t anchovy paste
1 T parmesan, finely grated
1/2 t pepper
1/2 t salt
Directions
Simply combine all the ingredients together and either whisk or give it a good shake (if using a dressing bottle). That’s it!
Notes
Gluten-free: This recipe is gluten-free.
Dairy-free: This recipe is not dairy-free, but you can substitute the cheese if you’d like to try and make a dairy-free version.
Dijon Mustard: Feel free to use any texture of dijon. I personally like to use coarse, but you can use creamy too.
Anchovy Paste: I highly recommend not skipping this ingredient as it is key to caesar dressing, but if you must, you can leave it out.