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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

Ingredients

  • 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 cup avocado oil

Instructions

  • 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 it before you add the oil.
  • 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.
  • Add your avocado oil.  Some say it emulsifies better if you slowly stream it, but I'm lazy these days and just want it done.  Add the lid and shake.