Caesar Salad Dressing


Recipe card at the bottom of post!

One of my all time favorite salads is caesar! I love it with grilled chicken, shrimp, or just plain! I am one of those people, though, who is somewhere in the middle of the american creamy version and the authentic vinegar based one. I always appreciate ones made with anchovies, and if they scare  you, TRY THIS RECIPE! It turns out creamy and delicious, but still has a tang from the lemon and vinegar. Here’s my method:


1 cup mayo – good quality or homemade

3/4 cup parmesan, shaved or grated

3 cloves of garlic, rough mince

1 tps anchovy, from a can (OR anchovy paste from a tube)

1 lemon, juiced

1 1/2 tsp dijon mustard

1 tsp Worcestershire

1/4 tsp salt

1/4 tsp ground black pepper

To Make Salad:

Romaine and green leaf lettuce



This recipe is really easy, and has amazing flavor! I do, however, like to make my own mayo. Ever since I started doing paleo-ish, I pay attention to labels on things. Mayo is one of the things that has all sorts of ingredients that are not necessary. I use a great recipe that comes out perfect every time, with minimal effort! I will post that this coming week. If you don’t make mayo homemade, feel free to use a good quality mayo – for store-bought I prefer the flavor of Hellmann’s the most.

Add all ingredients into a food processor.


Process until smooth (There will still be some texture to the dressing – this is the pieces of yummy parmesan). Here is what it should look like:


It should be thick and creamy, and full of flavor! I can almost guarantee if you are a caesar lover you won’t ever buy a bottled caesar again! We made caesar salads topped with grilled shrimp tonight, and it was a huge hit!!


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