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Caesar dressing and I have a history. Back in my days of not liking salads (I know, I know), I thought I didn’t like strongly flavored dressings like Caesar when really, I had just never given them a chance.
Fast forward a few years. I was served a Caesar salad at a meeting at a nice restaurant, and since I didn’t want to seem rude, I ate it… and loved it! I’ve been semi-obsessed ever since.
When I switched to real food almost a decade ago, I wanted to find a version free of refined vegetable oils (read this post to find out why these are a problem) and artificial additives, so I started experimenting with homemade versions. This was definitely one of my tougher salad dressing recipes to figure out and took a lot of experimentation. I wanted to be able to make it dairy free if needed, but still really creamy.
Not to boast, but in the end I came up with a Caesar dressing that rivals any I’ve tried, even in the best gourmet restaurant! This recipe is such a favorite I included it in the Wellness Mama Cookbook.
And flavor isn’t all it has going for it!
Caesar Dressing Made Healthy
Store-bought Caesar dressing can contain a lot of undesirable ingredients like soybean oil, monosodium glutamate, wheat, dairy, and preservatives. It only takes a whisk or small blender and a few extra minutes to make it at home.
This healthy Caesar dressing is a great way to get more olive oil into your diet, with all of its anti-inflammatory and heart-healthy properties. Pastured eggs, apple cider vinegar, and fresh lemon juice add even more flavor and health benefits.
For a dairy-free version, simply omit the Parmesan.
Caesar Salad “Dressed” Up
Just because traditional Caesar salad consists pretty much of lettuce, dressing, and croutons (and usually lots of cheese!) doesn’t mean you can’t be creative and add other healthy veggies.
Try mixing things up and adding some color with additions like olives, mild peppers, fresh chopped herbs, thinly sliced red cabbage, shredded carrots, or sunflower seeds. Serve with a fresh lemon wedge on the side for those who want a little extra tanginess.
For a complete meal, top with grilled chicken or shrimp. (If, like me, you like to work Caesar salad into the menu any chance you get, get more meal planning ideas here.)
If you are a Caesar dressing fan, be sure to give this one a try!
How to Make Caesar Dressing From Scratch
Homemade Caesar Dressing Recipe
Servings
Ingredients
- 1 egg yolk (at room temperature)
- 2 tsp apple cider vinegar
- ½ tsp mustard or mustard powder
- 1 TBSP fresh lemon juice
- 2 cloves garlic (minced)
- 2 tsp Worcestershire sauce
- ½ tsp anchovy paste (optional)
- 2 TBSP Parmesan cheese (grated, optional)
- ⅓ cup olive oil
- pinch salt
- ½ tsp pepper
Instructions
- Whisk room temperature egg yolk with whisk or blender on low speed.
- Add apple cider vinegar, mustard, lemon juice, garlic, Worcestershire sauce, and anchovy paste and Parmesan cheese if using, and blend until creamy.
- Slowly add olive oil, whisking or blending constantly on low speed until incorporated.
- Season to taste.
Nutrition
Notes
Like this recipe? Check out my new cookbook, or get all my recipes (over 500!) in a personalized weekly meal planner here!
Do you make your own Caesar dressing, or have you found a healthy store bought brand?What are your favorite Caesar salad mix-ins? Please share in the comments below!
This sounds really good. I’ve been looking for an alternative to regular Caesar dressing, because I recently developed a very painful reaction to lactose. It’s been interesting trying to figure out what’s still safe to eat, and joy of joys, Parmesan is low dairy cheese, and Grana Padano is lactose free! Definitely going to be giving this a try.
I got so excited when I read dairy free and
am sad to see it’s not.
Which Worcestershire sauce is gluten-free?
Good Ceasar dressing. I will make it again.
This dressing is delicious! I omitted the anchovy paste and cheese. I added 2 tsp of nutritional yeast and you would never know there is no cheese in this recipe. it resulted in such a creamy tasting dressing. I also used avocado oil since it is more neutral tasting than olive oil. I will definitely make this again.
Do I thank you for this!! Going to try it as soon as I can get some anchovy paste. I”m a diabetic with a milk allergy and that excludes a LOT of stuff. I like salads but dislike vinegar based dressing and love cream dressing. Unfortunately, they are all made with milk. Now if you ever get squirrely and want to make a ranch without milk, I’ll clean your house for a month!
I tried to comment this on your pumpkin cheesecake recipe- I think the comments are closed? So I apologize for commenting here. But I had to tell you that recipe is insanely delicious! We did not use any kind of sweetener and it was amazing! :o) Thank You!
Can’t wait till your next cookbook *wink* :o)
I have the same question. Not a fan of eating raw eggs. Any subs?
You could try some nutritional yeast and water.
Any ways to make this without the egg?
Yum. I love a good fresh salad with just oil & vinegar, but every once in awhile I really crave Caesar or ranch. Thanks for this!
I wanted to tell you I bought your cookbook, it came today and I’m really enjoying it!
Wonderful! Thanks for the compliment and for purchasing it!
Hi. Thanks for this and all you do. I am a little curious, why do you not recommend keeping in the fridge. Most mayonnaise recipes are made from egg yolks yet they say can be kept in the fridge for about a week?
Thank you.
I’ve updated the recipe to be more clear. I was saying that I don’t recommend storing it at all. I make a batch for a meal and try to use it all in that meal. Because of the raw egg, I don’t like to store it at all, though you are right, some other recipes do say it is fine to store for up to a week in the fridge.
Any ideas for a gluten-free substitute to replace the Worcestershire Sauce?
I found a gluten-free Worcestershire sauce recently at a local natural foods market, but you could also try organic tamari or coconut aminos for a similar flavor.
OK, thank you for advising that.. I know there are 2 kinds of coconut oil a refined that has a coconut taste and then unrefined that doesn’t have that flavor.. hmmm… something to ponder 🙂
can you use coconut oil in place of olive oil?
I bet you could, but it might taste very, very weird.
What are the calories?
Why no anchovies?? Is there something wrong with them I don’t know about? Or just not a fan? Curious, because I thought they were healthy.
They are… I just didnt have any when I made the recipe, but you could definitely add some!
That was my ? So how many anchovies would I add?
2-3
Pls define the spices and mats that you use in the Cesar dressing! I am not a cook and learning to use spices is the most difficult and frustrating thing for me! Thanks in advance for answering my questions.
I just put together the ginger bug and I’m praying it works. Also been experimenting with some yogurt with okay success. And have ordered a scoby for kombucha!
I love all your stuff and have made other recipies from your website!
I LOVE your Greek and Vinaigrette recipes! How many servings do you think this makes?? Could I freeze individual servings for future salads? I’m the only one who would eat it in my household. TIA.