Garlicky + Dairy Free Caesar Salad Dressing

caesar salad .jpeg

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.

Recipe details:

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.

Kale Salad
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.