Caesar Dressing can easily fit into an anti-inflammatory lifestyle. Most Caesar dressings are made from olive oil, anchovies, lemon juice, dijon mustard and sometimes Worcestershire sauce and a raw egg. I omit the Worcestershire sauce and the raw egg and use coconut aminos and Primal Kithcen Mayo instead.
The dressing is creamy and delicious! I omitted the cheese because of my 21 day reset, so this is completely Paleo and Whole 30. To make it Keto, just add in the cheese! You could also use this dressing as a dip! I love the versatility and I think you will love how it tastes!
Ingredients:
1 cup paleo mayo (I like Primal Kitchen)
2 tbsp dijon mustard
2 cloves of garlic, minced
2 tbsp anchovy paste
1 tbsp coconut aminos
Juice of 1 lemon
2/3 cup of olive oil
salt and pepper
1 head romaine lettuce, washed and chopped into pieces
Directions:
Add all ingredients except olive oil to a food processor. Mix on high for 30 seconds. With the food processor on, slowly stream the olive oil into the dressing, though the hole in the top. Add salt and pepper to taste. Pour enough dressing over Romaine Lettuce to coat and toss well. Enjoy!
*This should make enough dressing to have leftovers. Store in the refrigerator for at least 1 week.
