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Caesar Salad

A phenomenal caesar sald dressing recipe made from real food ingredients.
Prep Time5 mins
Total Time5 mins
Course: Salad


  • 2 cloves garlic large
  • 1 tbsp. anchovy paste
  • 1 egg yolk
  • 2 tbsp. lemon juice (about 1 lemon)
  • 1 tsp. sea salt
  • 1/2 c. avocado oil


  • 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.
  • Add the garlic to a mason jar.
  • 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.
  • Then, you need to coddle your egg. You don’t HAVE to if you’re using a pastured egg. Bring a pot of water to a boil on the stove, then add the egg for exactly 45 seconds add the egg. 
  • 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.