Paleo Caesar Dressing
Classic Caesar dressing is one of those condiments that seems simple until you flip over a store-bought bottle and find a list of industrial seed oils, preservatives, and dairy-based thickeners. This version skips all of that without sacrificing the bold, creamy, deeply savory flavor you expect. Anchovy paste and real garlic do the heavy lifting on umami, while a teaspoon of coconut aminos adds a subtle depth that replaces the soy-based shortcuts found in most commercial recipes. Pasteurized egg yolks and a slow, steady stream of extra-virgin olive oil create a genuinely thick, glossy emulsion — the kind that clings to every leaf and makes a salad feel like a real meal. A hit of fresh lemon juice keeps it bright and balanced, so nothing tastes muddy or flat. The whole thing comes together in one bowl with a whisk, and it makes enough to dress salads for a crowd of six. Once you have a jar of this in the fridge, it's hard to go back to anything else.
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Learn more →Ingredients
6 servings
- 2 pasteurized egg yolks
- 1 tbsp anchovy paste
- 2 tbsp fresh lemon juice
- 1 tsp dijon mustard
- 2 cloves garlic, finely minced or grated
- 1 tsp coconut aminos
- ½ cup extra-virgin olive oil
- ¼ tsp black pepper, freshly ground
- salt, to taste
Instructions
- 1
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.
- 2
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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