This bright, garlicky vinaigrette whisks together fresh lemon juice, Dijon mustard, Worcestershire sauce, and a touch of minced garlic before a slow stream of olive oil brings it all together into a silky, pourable emulsion. Finely grated Parmesan and a crack of black pepper round out that signature savory depth, giving you all the bold, tangy flavor of a classic Caesar without the heavy, clingy texture of the traditional version. Since the yolks called for are pasteurized, this comes together with the same easy whisk-and-drizzle method while keeping food-safety concerns off your plate — a genuine win for anyone navigating a pregnancy-friendly kitchen. It keeps well in the fridge for a few days, so you can shake up a jar and have a crisp, punchy dressing ready to go over romaine, roasted vegetables, or grain bowls all week. Simple, fast, and packed with real flavor, it's a dressing you'll want in regular rotation.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →6 servings
The eggs here are pasteurized, which kills salmonella, so the egg itself is fine during pregnancy even when it is not cooked.
In a small mixing bowl, combine the pasteurized egg yolks, lemon juice, Dijon mustard, Worcestershire sauce, anchovy paste, and garlic. Whisk together until smooth and uniform.
While whisking constantly, add the olive oil in a slow, steady stream until the dressing is emulsified and slightly thickened — it should coat the back of a spoon but remain pourable, thinner than a traditional Caesar dressing.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
