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
Yield: Makes about 1 cup
Prep Time: 15 minutes
Total Time: 15 minutes
- 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
- 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.
- If you’d rather use anchovies, you can use substitute 3 anchovy fillets or 1 teaspoon of anchovy paste. Omit the coconut aminos.
- You can also use 1/2 teaspoon of honey in place of the date if you’re not doing Whole30. You could even leave it out entirely if the dressing tastes OK to you. I find it to be slightly acidic without a bit of sweetener. Substituting 1/4 teaspoon of erythritol would be a good low-carb option if you feel it needs some sweetener.
from Perry’s Plate