Whole30 Caesar Salad Dressing

Name: Whole30 Caesar Salad Dressing
Prep time: 10 min
Total time: 10 min
Cuisine: American, Mexican, Latin American
Ingredients: 1 cup light tasting oil; 1 egg; 2 tsp Dijon Mustard; 2 tbsp fresh lemon juice (or the juice of 1/2 a lemon); 4 flat anchovy filets in olive oil (or 2 tsp. anchovy paste); 3 cloves garlic; 1 tbsp red wine vinegar; 1/4 tsp cracked black pepper (or more to taste); Kosher salt (to taste (I do about 1/2 teaspoon))

12 steps

Prep:10min

Who doesn’t love a good Caesar Salad? I just LOVE that creamy, tangy dressing smothered all over my greens to make my salad super satisfying. It is just so good! So of course I needed to make my own Whole30 Caesar Salad Dressing!

Updated at: Thu, 17 Aug 2023 12:03:15 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories208.3 kcal (10%)

Total Fat22.9 g (33%)

Carbs0.7 g (0%)

Sugars0.1 g (0%)

Protein0.9 g (2%)

Sodium163.2 mg (8%)

Fiber0.1 g (0%)

% Daily Values based on a 2,000 calorie diet

Ingredients

10 servings

1 cuplight tasting oil

1egg

2 tspdijon mustard

2 Tbspfresh lemon juice

or the juice of 1/2 a lemon

4anchovy filets in olive oil

flat, or 2 tsp anchovy paste

3cloves garlic

1 Tbspred wine vinegar

¼ tspcracked black pepper

or more to taste

½ teaspoonkosher salt

to taste, i do about

Instructions

For the Immersion Blender Method:

Step 1

Place the oil in a jar that in which the circumference of the jar is only slightly larger than the head of the blender.

Step 2

Crack the egg into the oil and let settle into the bottom of the jar.

Step 3

Place head of immersion blender down into the mixture with the blade directly over the yolk of the egg. Turn on the immersion blender and do not move the head until a white, creamy, thick mayo forms at the bottom by the head - this will take a few seconds. Begin to slowly tilt and lift the immersion blender in order to emulsify all the oil, all the way up to the top, then push down and up, with the immersion blender still running, to allow the oil at the top to emulsify as well. You should end up with a thick and creamy mayo base.

Step 4

When all oil is emulsified, add the remaining caesar dressing ingredients. Use your immersion blender once more to blend it all until it is smooth.

Step 5

Taste and adjust seasonings as desired.

Food Processor Method:

Step 6

If your egg is chilled, place it in a cup of hot or very warm water for 3-5 minutes to bring it to room temp. *YOUR EGG MUST BE AT ROOM TEMP OR YOUR MAYO WILL NOT EMULSIFY*

Step 7

Place room temp egg, the mustard powder, the kosher salt, and 1/4 cup of oil in a food processor or blender, blend until well combined.

Step 8

Now, for the main event...turn your food processor or blender on and keep that blending as you VERY SLOWLY pour in the remaining 3/4 cup of safflower oil in. When I say slowly pour, just keep a constant flow going as slow as you can possibly go (if you pour too quickly your mayo will not emulsify). If you pour slowly, you should have a white, fluffy mayo base.

Step 9

Combine all of the remaining ingredients and blend until smooth.

Step 10

Taste and adjust seasonings, as needed.

Step 11

NOTES

Step 12

Toss a few tablespoons of this dressing in a chopped romaine lettuce salad filled with your favorite toppings, like halved cherry tomatoes, cubed avocado, bacon, olives and grilled chicken!

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