Hi Three to Five Tribe! As summer continues to heat up and you are looking for ways to keep cool (Keto Ice Cream anyone?) you may be stocking up on homemade salad dressings, but if you need something new, try this Whole30 approved Caesar salad dressing created by the best chef I know, my Daddy-O.
Caesar Salad Dressing
This recipe is super simple, yet oh so delicious.
INGREDIENTS:
- 3-6 anchovies
- 2 eggs
- 1/3 cup EVOO
- 1/2-1 TSP Garlic Powder
- Pinch of Black Pepper
- Pinch of Pink Himalayan Salt
DIRECTIONS:
1.) Bring a small pot of water to a boil. Once water is boiling, gently place (2) eggs in the boiling water. Set a timer for (3) minutes. Once (3) minutes has passed, turn off flame and let eggs sit in water for another (3) minutes.
2.) Place anchovies, eggs (shell free), garlic powder, black pepper and salt in blender or food processor.
Tip: If you desire a more bold, tangy and strong dressing, use more anchovies. However, if you prefer a more mild, subtle flavor, use less!
3.) Blend all ingredients together then slowly add in 1/3 cup of EVOO.
*Important Note: It is incredibly crucial to slowly add EVOO to the blender or food processor. I prefer to pour it in the blender or food processor in (3-4) separate pours while blending all ingredients together. If you add the EVOO too quickly or all at once the salad dressing will be too runny. The slower the pour, the thicker the dressing. Consider it a labor of love.
4.) Pop dressing in refrigerator for 20-30 minutes before serving. Enjoy!
I like to serve this dressing over a bed of fresh Romaine lettuce leaves, grilled chicken breast, shredded parmesan cheese and homemade garlic croutons.
Enjoying this salad three to five forkfuls at a time,
-ox
