Caesar Salad Dressing

Adapted from onceuponachef.com

We’ve tried a lot of caesar salad dressings, but this is my family’s favorite. I like it because it tastes great, it is kid friendly, and I can keep all of the ingredients on hand most of the time. The anchovy paste is a key ingredient for me because it can be stored in the refrigerator for a long time and I don’t have to chop anchovies.

One of my good friends cut this with avocado oil and her family enjoyed it that way! I have been using half mayo and half avocado oil and I love it even better than the original!

*This is GLUTEN FREE when made with the mayonnaise options listed in the ingredients and also with the vegan/organic Worcestershire sauce or Bragg’s liquid coconut aminos*

Ingredients

• 2 garlic cloves or 1 heaping teaspoon minced garlic
• 1 heaping teaspoon anchovy paste
• 3 Tablespoons lemon juice, fresh or bottled
• 1 teaspoon dijon mustard (if using homemade mayo, only use 1/2 teaspoon dijon)
• 1 teaspoon vegan worcestershire sauce or organic Bragg’s liquid coconut aminos
• 1/2 cup avocado mayonnaise or organic mayonnaise (or you can try this homemade mayonnaise, but if using homemade mayo – please note changes in the recipe)
• 1/2 cup avocado oil or a light tasting extra virgin olive oil
• 1/2 cup freshly grated parmesan (if using homemade mayo, add an additional 1/4 cup parmesan)
• 1/2 teaspoon course Celtic sea salt (if using homemade mayo, use 1/2 teaspoon fine sea salt to taste)
• 1/4 teaspoon pepper

Directions

Mix all ingredients in a large glass bowl with a spout like a glass measuring cup. Mix really well with a fork.

Add salt and pepper or other ingredients if needed, to taste.

Use immediately or pour into airtight jar like a ball jar with a lid. Store in refrigerator until ready to use. If stored in refrigerator, mix again really well before using.

This dressing is good on romaine, spinach and kale.

Add optional croutons, nuts, seeds, chicken, fish, or meat and top with extra parmesan cheese.