Caesar Salad Dressing

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5 from 1 review

Traditional Caesar salad dressing is made with raw eggs. When using raw egg yolks, I buy organic, pastured eggs and wash the egg shell water before cracking (salmonella comes from sick chickens so make sure and use good quality eggs). If you’re not comfortable with raw yolks, you can purchase pasteurized eggs at the grocery store.


  • 1 large clove garlic, minced
  • 1 1/2 tablespoons fresh lemon juice
  • 1/4 teaspoon Worcestershire sauce
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon Dijon mustard
  • 3 anchovy fillets (don’t worry, the dressing won’t taste fishy)
  • 1 raw organic, pastured egg yolk
  • 1/4 cup plus 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon Celtic sea salt


  1. Place garlic and lemon juice in a bowl and let sit for 10 minutes (this will help take the “bite” away from the garlic). Pour garlic mixture into a blender. Add remaining ingredients to blender and blend until smooth. Adjust salt to taste. Serve.