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!

Before you go, please share this recipe! If you don’t want to miss anything from us, please subscribe today to be the first to know when we add new delicious meals.