This creamy, savory dressing comes together fast, whisking pasteurized egg yolks with anchovy paste, fresh lemon juice, and a touch of Dijon mustard for that signature Caesar tang. A steady drizzle of extra-virgin olive oil gets worked in slowly, thickening the mixture into a glossy, spoon-coating emulsion that clings beautifully to crisp lettuce. Coconut aminos add a savory, umami depth in place of the usual salty punch, rounding out the flavor without overpowering it. A finish of freshly ground black pepper and a pinch of salt lets the bright, briny notes really shine through. It keeps well in the fridge, so you can make a batch ahead and always have a low FODMAP-friendly Caesar dressing ready to go.
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
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
