Creamy Caesar Salad Dressing and Marinade

Today I am writing sitting on the corner of a hotel bed in Canada. The family travelled here for a work event, and Otto and I have the day to ourselves. Otto was a champion on his first two flights, and we are hoping for similar luck on our return voyage. We may have caught a cold from recycled airplane air or the sudden change in temperature, so we’re taking it slow this morning.

Before we left the states, we whipped up a Caesar salad dressing that is dairy- and gluten-free. We love using salad dressings to spice up our vegetables and to marinate meats, but buying store-bought dressings is usually either expensive or a compromise in ingredient quality. Its hard to believe it took us over 6 years in our paleo journey to figure this out, and we hope you’ll enjoy it as much as we do.

Ingredients
1 batch homemade mayonnaise (approximately 1 C)
3 cloves garlic, diced
1/4 C nutritional yeast
1 tsp Dijon mustard
2 tsp anchovy paste
1 Tbsp coconut aminos 
2 Tbsp lemon juice
1 tsp raw apple cider vinegar
1/4 tsp sea salt
1/4 tsp black pepper

Method

Make one batch of homemade mayonnaise, or place 1 C of mayonnaise in your blender or Vitamix.

Add all ingredients to the blender, and mix fully.

Store as a salad dressing or marinade in the refrigerator for up to 3 weeks. We served over chopped romaine as a quick and easy salad. Enjoy!

Creamy Caesar Salad Dressing and Marinade Recipe [paleo, primal, gluten-free, keto]

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Creamy Caesar Salad Dressing and Marinade

  • Servings: 8-10
  • Difficulty: easy
  • Print

Ingredients
1 batch homemade mayonnaise (approximately 1 C)
3 cloves garlic, diced
1/4 C nutritional yeast
1 tsp Dijon mustard
2 tsp anchovy paste
1 Tbsp coconut aminos 
2 Tbsp lemon juice
1 tsp raw apple cider vinegar
1/4 tsp sea salt
1/4 tsp black pepper

Method

  1. Make one batch of homemade mayonnaise, or place 1 C of mayonnaise in your blender or Vitamix.
  2. Add all ingredients to the blender, and mix fully. 
  3. Store as a salad dressing or marinade in the refrigerator for up to 3 weeks. We served over chopped romaine as a quick and easy salad. Enjoy!

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