No-Blend Caesar Salad Dressing
Tangy, salty, and perfectly creamy, this homemade caesar dressing is easy to make and so, so delicious.
Servings: 1 cup
Ingredients
- ¼ cup extra virgin olive oil
- ¼ cup lemon juice
- 2 tablespoons Dijon mustard
- 1 tablespoon anchovy paste
- 1 egg yolk
- ¼ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
Instructions
- Add the ingredients to a bowl or jar.
- Beat ingredients together with a whisk or fork until smooth.
Notes
- Thicken it up - because this dressing is a no-blend, whisked version, it may be thinner than the store-bought caesar dressings that you’re used to. If you prefer a thicker dressing, use your immersion blender or food processor to first make a mayo base (this recipe, but without the dill) and then add the rest of your ingredients.
- Skip the anchovy paste - if you want to skip the anchovy paste, simply either add a ¼ teaspoon more salt or a ¼ teaspoon of fish sauce.
Nutrition
Serving: 2tablespoons | Calories: 75kcal | Carbohydrates: 1g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 26mg | Sodium: 189mg | Potassium: 28mg | Fiber: 0.2g | Sugar: 0.3g | Vitamin A: 37IU | Vitamin C: 3mg | Calcium: 11mg | Iron: 0.3mg