Whole30 Caesar Dressing
We eat a lot of Caesar salads around here. And while I’m no respecter of cheeses (except you, bleu), I typically use fresh Parmesan or Romano in my dressing. During those strict paleo or Whole30 stints, I typically don’t even make Caesar salad, but I was craving it this time around.
A Whole30 Caesar dressing needed to happen.
Speaking of… how many January Whole30-ers out there are on Day 30 today??
During my first round of Whole30 I found myself, due to some change in travel plans, at my grandma’s house in Utah staring at a Pineapple Pie she had made because I was coming.
That’s my favorite pie in the world. You can imagine the dilemma I was facing. I could have buried my face in that pie and called it at Whole29. However, I’m all or nothing kind of girl, and I decided that Whole29 wasn’t Whole30. I also wanted to say that I completed an entire round, and because I knew we were going to be returning to grandma’s house the next day where that pie would be waiting…. I didn’t cheat.
That may have been one of my proudest achievements, aside from potty training three children.
So, this dressing. I had some serious doubts as I was tinkering with my go-to Caesar dressing that I’d end up with something that tasted authentic.
While it does taste a bit different, it’s good. Like, really good. I used it immediately in a salad I was working on and we ate it two weeks in a row.
Here’s a little peek:
This Kale Caesar Salad with Garlic Shrimp & Crispy Prosciutto will be posted later this week!
Oh, and traditional Caesar dressing is made with anchovies, which I typically use (or anchovy paste). You can totally use them during Whole30, but if anchovies freak you out, I’ve got you covered.
Paleo & Whole30 Caesar Dressing
Ingredients
- 1 clove garlic, halved
- 2 teaspoons coconut aminos
- 2 egg yolks
- 1 teaspoon ground mustard
- 3 tablespoons lemon juice
- 1/2 medjool date, pitted
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- ½ cup extra-virgin olive oil or avocado oil
- 4 teaspoons nutritional yeast
Instructions
- Place all of the ingredients (except the oil and nutritional yeast) in the work bowl of a food processor or a blender.
- While the machine is running drizzle in the oil. Add the nutritional yeast and pulse a few times to combine.
- Pour the dressing into a lidded container (like a mason jar!) and chill until ready to use. Dressing is best when used within 4-5 days.
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Substitute anchovies in place of what? (Excited to have a Paleo Caesar!)
Oops! In place of the coconut aminos. Thanks for catching that, Jana!
This looks great! Why the sweetener though? Would it taste ok without the date or the honey? I don’t usually put anything sweet in my non paleo version. Just curious. Thanks!
I usually add a bit of honey to my non-paleo version, too, because I find it to be a little acidic without it. If it tastes fine to you, then leave it out!
How do you get 2 cups out of just the lemon juice and oil? Am I missing something?
You’re right. That’s probably a mistake. I just made that dressing last week and it wasn’t 2 cups. More like about 1 cup. Thanks for catching that!
We felt this had a bitter aftertaste somehow, so we added another whole date. That helped a little. This didn’t really resemble ceasar, in my opinion.
I’m glad that helped. It’s not going to taste exactly like Caesar because it doesn’t have Parmesan — which Caesar heavily relies on for flavor. Once it’s mixed into a salad, I find it’s a suitable substitute. I might not be to everyone.
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