Silky and rich, this Caesar dressing comes together with a quick whisk of egg yolks, anchovy paste, and Dijon mustard before a slow, steady stream of extra-virgin olive oil turns everything glossy and thick. Fresh lemon juice and minced garlic keep it bright and punchy, while coconut aminos adds a deep, savory backbone in place of the usual salty pantry staples. A few cracks of black pepper and a pinch of salt round it out into a dressing that coats the back of a spoon and clings beautifully to crisp romaine. It's the kind of dressing you'll want to double, since it keeps well in the fridge for salads, grain bowls, or drizzled over roasted vegetables all week long. Clean, whole-food ingredients and a hand-whisked emulsion make this a dependable go-to for anyone watching added sugar without sacrificing that classic, garlicky Caesar flavor.
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In a small bowl, whisk together the pasteurized egg yolks, anchovy paste, lemon juice, Dijon mustard, garlic, and coconut aminos until smooth and fully combined.
While whisking constantly, add the olive oil in a very thin, steady stream — start with just a few drops, then increase to a thin drizzle — until the dressing is thick, emulsified, and coats the back of a spoon.
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