Caesar Dressing

Paleo | Whole30 | Gluten-Free | Dairy-Free | Nut-Free

One of my favorite salads will always be a Caesar salad, but store-bought Caesar dressing can be so disappointing. So I make my own. It works great on Caesar salad, of course, but also tastes amazing on tuna salad, grilled salmon, and chopped chicken salad. Oh, and don’t let the anchovies freak you out—you truly won’t notice them, and they’re the key to replicating the Caesar dressing flavor we’ve come to know and love.

Makes about ¾ cup

• 6 anchovy fillets packed in olive oil, drained
• 2 garlic cloves
• 2 tablespoons fresh lemon juice
• 1 teaspoon capers, drained
• 1 teaspoon Dijon mustard
• ¼ teaspoon lemon pepper
• 2 large egg yolks
• ½ cup extra-light-tasting olive oil (I like Bel’Olio)

In a blender, combine the anchovies, garlic, lemon juice, capers, mustard, and lemon pepper and pulse until the mixture has broken down into a paste. Add the egg yolks and blend on medium speed until the egg is well incorporated. With the blender running on low speed, very slowly stream in the olive oil until the mixture emulsifies. The slower you stream in the oil, the better and creamier the results will be. Use immediately or cover and store in the refrigerator for up to 3 days.