Caesar Salad Dressing
A homemade version takes just a few minutes, tastes fresher, and skips the long list of additives and preservatives. And with a few simple upgrades, it becomes a nutrient-dense, satisfying meal.
Course Salad
Cuisine American
- 1 egg yolk
- 1 tsp Dijon mustard
- 1 tsp Fresh Bouillon Vegetable Paste
- 2 tbsp lemon juice freshly squeezed
- 1 tbsp apple cider vinegar
- 1-2 anchovies or 1 level tsp anchovy paste
- 1 tbsp yogurt try to find grass-fed/organic, skip for dairy-free or replace with 1/4 avocado
- 4 tbsp olive oil
- 4 tbsp avocado oil I like to do half/half because some olive oils have a strong taste
- optional 1 tbsp kimchi juice
- optional garlic
- salt and pepper to taste
Add all ingredients to a Nutribullet, small blender, or a tall container if using an immersion blender. (A tool that works well with small quantities is ideal.)
Blend until the dressing becomes smooth, creamy, and slightly thicker in volume. This usually takes about 3–5 minutes, depending on your blender.
Taste and adjust if needed. If using Fresh Bouillon, you may not need additional salt—the flavour should be nicely balanced.
Use immediately, or store in a sealed container in the refrigerator.
Because the dressing contains raw egg yolk, it’s best enjoyed within 2 days.
Enjoy your fresh, creamy Caesar—real ingredients, big flavour, and no store-bought shortcuts.