Paleo Caesar Dressing

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All hail Caesar!  Or at least give him a nod of recognition for his delicious dressing.  Did you know the Caesar salad has nothing to do with dear old Julius?  Am I the only one who was a little fuzzy about the origin?  Apparently the creator was Caesar Cardini, an Italian immigrant living nowhere near the Roman empire.  The creation is not quite as epic as I assumed it would be.  Lucky for us, you can’t tell by the taste.

I am a dipper by nature.  If there is a food that traditionally comes with any sort of sauce, I would rather have said sauce than the actual food it smothers.  Sushi without soy sauce?  Unthinkable.  Ribs without BBQ sauce?  No thank you.  Don’t even get me started on Mexican food sans salsa.  Which brings me to this Paleo version of the afore mentioned Caesar dressing.  It’s Whole30 compliant as well, which will really dress up those veggies you’ll be eating by the truckload.  I make this at the beginning of the week when I’m doing my food prep, and use it all week long on just about everything.  Here are some uses I’ve really enjoyed:

Tuna Burgers

Salad (duh)

Raw or cooked zucchini noodles

Caesar chicken wraps

In/on Hamburgers

As a dip for virtually everything: sweet potato fries, raw veggies, breaded zucchini, plantain chips, my fingers…

You’ll be using a raw egg, so I would advise getting the freshest egg you can get.  Direct from the hen’s undercarriage would work nicely.  I was a little iffy about using raw eggs the first time I tried it. But I eat them almost every day in some form now, and I feel just great about it!  An immersion blender would also be very helpful.  If you don’t have one of these, make your life easier and purchase one.  Especially if you have a small kitchen.  The clean up is a breeze!  If you’re squeamish about using anchovies, being that they have spines and all, just close your eyes until it’s blended.  The taste is worth it, I promise!

Ingredients:

  • 4 anchovies
  • 1 raw egg
  • 3 cloves garlic
  • 2 Tbsp Dijon mustard
  • 2 Tbsp red wine vinegar
  • 1/2 lemon, juiced
  • 1/2 c olive oil
  • 1 tsp Cholulua

Directions:

  1. Place all ingredients except the oil in a wide mouth Mason jar or similar receptacle.  You want to have enough room for the ingredients to mix without spilling, and a wide enough opening to fit the immersion blender.
  2. Blend for 1-2 minutes or until smooth.
  3. Add olive oil.  Blend for another minute or so, or until all oil is incorporated into the mixture.

Enjoy your dressing.  Let me know what you use it for!