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Fresh and Healthy Caesar Dressing Recipe
Why Use a Homemade Caesar Dressing Recipe?
One of the greatest challenges in eating a real food diet is staying away from prepared salad dressings, marinades, and sauces. Virtually all of these products contain ingredients that should be avoided, as billybuc eloquently articulated in his recent exposé on ranch dressing.
The good news is that a healthy dressing, like this Caesar dressing recipe, is simple to whip up on your own. You have control over the ingredients, so you can replace unhealthy fats like soybean oil with olive oil.
Add herbs, garlic, and other seasonings to suit your personal tastes and ditch the artificial and "natural" flavorings.
Use it on All Sorts of Things
Caesar dressing can be used for dishes and snacks beyond a salad.
A chicken Caesar is one of my favorite meals, but the dressing also works as a dip for leftover meats, as a topping on a hamburger with sauerkraut (yes, it's good!), or in place of mayo for tuna fish and deviled eggs.
Don't be turned off by the anchovies. I am not a fan of anchovies on their own, but when they're chopped up finely and added to the dressing they contribute a nice flavor. As an added plus, they're packed with DHA, an omega-3 fatty acid that benefits your brain.
Raw Yolks Feed Your Brain
This Caesar dressing recipe uses raw egg yolk--which makes a lot of people nervous--but your chances of getting sick are very rare. Anything you eat these days has the potential to make you sick (for example, cantaloup, spinach, or cilantro), so eating in and of itself is a gamble.
Raw egg yolks have been used traditionally to boost fertility and nourish a developing fetus. Egg yolk--not the whites--is an excellent source of B vitamins, choline, and phosphatidylserine. These nutrients are especially good for your brain.
But if you're too leery of using raw egg yolks, you can get pasteurized eggs. They're not as nutrient-dense, but there's no sense in eating something if you're worried that it's going to make you sick!
Homemade Caesar Salad Dressing
- 1/2 cup extra virgin olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 4-6 anchovy filets
- 1 egg yolk
- 3 tablespoon parmesan, romano, or asiago cheese, freshly grated
Even a Caveman Can Do It
- Whisk all ingredients together until well blended.
- These measurements aren't set in stone. Give your dressing a taste as you go along. Add more Dijon if you like a little more kick, or more lemon juice if you like a stronger citrus flavor. And, of course, more cheese might be necessary. Or, if you're like me, always necessary.
Chicken Caesar Salad Tips
- For chicken Caesar salad, use chicken breasts: always bone-in, skin on. Much tastier and healthier than boneless skinless breasts.
- Tuck a tablespoon of butter under the skin of each breast (Kerrygold is my personal favorite--it's made with grass-fed cow dairy and is a great source of vitamin K2).
- Sprinkle some garlic powder, onion powder, poultry seasoning, salt, and pepper on the skin. These are my favorites--add whatever herbs and spices you like.
- Bake in the oven at 350 degrees for about 40 minutes, or around 20 to 23 minutes per pound.
- Eat the skin before someone else does, take the meat off of the bone, and add it to a large bowl of chopped romaine lettuce.
- Add your homemade Caesar dressing and toss everything together. Top with more cheese if you want to (I know you do)!
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