Recipe Collection: Caesar Dressing - Modern Alternative Mama

Recipe Collection: Caesar Dressing

admin May 20, 2010

When I was almost 10, we went to Disney World.  But on the way, we stopped to visit my mom’s sister’s family.  My Uncle Jim is a mailman, but in his younger days, he was a waiter at a very upscale restaurant.  Many waiters at such establishments learn to make their own versions of Caesar salad, so they can prepare it right at the table to the delight of their customers.  My Uncle Jim had learned to do this and still prepared it from time to time for his family.

The night we visited, he prepared it for us.  I loved it!  I’ve never had a Caesar salad as good as his, but that doesn’t stop me from constantly trying to find it again.  Over the years, I’ve played with it a lot…and this version is as close as anything probably ever will be.  I make it again and again.

Caesar Salad


  • 2 large cloves garlic
  • 1 tbsp. anchovy paste (you can use 2 – 3 filets if you have them, but this is easier!)
  • 1 egg yolk
  • 2 tbsp. lemon juice (about 1 lemon)
  • 1 tsp. sea salt
  • 1/2 c. avocado oil

Use the avocado oil.  My salad dressing game completely changed when I started using this.  It’s a very mild, neutral-tasting oil, yet it’s rich in healthy monounsaturated fats.  It is a staple in my kitchen for both raw uses and cooking (because it’s also good for high heat).

Step 1: Use a microplane grater to crush/grate your garlic.  If you don’t have one (and you should!), you can mince it, but it’ll be better incorporated into the dressing if you can really crush it.

Step 2: Add the garlic to a mason jar.

Step 3: Add the lemon juice, salt, and anchovy paste.  Put a lid on and give it a quick shake.  The anchovy incorporates better if you shake before you add the oil.

Step 4: Then, you need to coddle your egg.  You don’t HAVE to if you’re using a pastured egg (which I am), but I’ve read it makes your dressing a bit smoother.  So, I coddle it.  Bring a pot of water to a boil on the stove, then add the egg for exactly 45 seconds.  My timer is only in minutes, so I set it for 1 minute, then wait until it ticks down to 45 seconds and quickly add the egg.  When it beeps, it’s done.

Step 5: Add your avocado oil.  Some people say it emulsifies better if you slowly stream it, but I’m lazy these days and I just want it done.  Add, lid, shake.

Finally, serve it!  I’ve torn up my Romaine lettuce, sheep’s milk Romano cheese (Parmesan is traditional), and poured on the dressing.

How do you serve your Caesar salad?

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  1. It looks like you forgot to list the egg in the ingredien
    ts list. I love anchoves also and like to eat them out of the tin.
    Thanks for posting this!


  2. […] Marinated chicken, scalloped potatoes, Caesar salad (serve roasted potatoes if […]


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Hi, I’m Kate.  I love medical freedom, sharing natural remedies, developing real food recipes, and gentle parenting. My goal is to teach you how to live your life free from Big Pharma, Big Food, and Big Government by learning about herbs, cooking, and sustainable practices.

I’m the author of Natural Remedies for Kids and the owner and lead herbalist at EarthleyI hope you’ll join me on the journey to a free and healthy life!

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