Garlicky + Dairy Free Caesar Salad Dressing
Caesar salads are BY FAR my favorite type of salad. I’m not a huge salad fan, maybe because for years that’s ALL I used to order when I went out to eat, but when it comes to a good Caesar with fresh creamy dressing, I’m in. Not to mention the summer weather has me craving simple and light meals that are easy to put together. I like using kale instead of the typical romaine lettuce to pack in some more nutrients, but romaine will also work just fine. I also topped it off with some leftover shrimp to add a source of protein and make it a balanced meal.
Caesar dressing (2-4 servings)
3-6 cloves of chopped garlic
1/2 lemon juiced (~ 1-2 tbs)
1 tbs anchovy paste
2 egg yolks
1 tbs raw ACV
1 tsp Worcestershire sauce (optional, omit if soy allergy)
1 tsp mustard powder
Salt and pepper to taste
1/4 cup of extra virgin olive oil
Combine garlic, lemon juice, anchovy paste, egg yolks, ACV, mustard powder, and salt and pepper in a Vitamix or high speed blender and pulse. Once combined, on low speed slowly start pouring in 1/4 cup EVOO, and begin to gradually increase speed until blended and creamy.
Shed, rinse, sprinkle in sea salt, massage, let it sit for for at least 10+ minutes, then rinse again with cold water) OR lettuce of choice.