Paleo Caesar Vinaigrette

This Paleo Caesar Vinaigrette is a zesty addition to countless salads! Made with lemon juice, garlic, and coconut aminos, it also comes with egg-free and vegan options! {Paleo}

Okay, confession time. Paleo Caesar Vinaigrette was not originally a stand-alone recipe. Instead it was part of the Broccoli Cauliflower Greek Salad that came just before this post. But the vinaigrette is so good and can be used on so many different salads, it is only natural the recipe should get it’s own spot on the internet webs. And so here we are.

Paleo Caesar Vinaigrette is tangy, zesty, briny, and utterly delicious. It also comes with countless variations, including vegan or egg-free alternatives. Honestly, this one is for the recipe tin, it’s just that customizable. And while it is made for lettuce-free Greek salads, Paleo Caesar Vinaigrette is perfect in traditional lettuce salads, too.

This Caesar Vinaigrette relies on dried mustard, fresh garlic, lemon juice, and coconut aminos to achieve its briny flavor. Because this recipe keeps well for about 24 hours (if using an egg yolk in it), I like to prepare it when I have a salad already in mind, like Broccoli Cauliflower Greek Salad *cough* *cough* *nudge* *nudge*. 

But before we jump into the recipe itself, let’s answer a few questions. Because, let’s face it, if you search even casually on the internet for a Caesar dressing recipe, you’ll find all sorts of opinions about what to add and what not to add. People (and I ABSOLUTELY INCLUDE MYSELF IN THIS) straight-up stress out about making their own dressing. 

Why wouldn’t we? Next to filing taxes and trimming infant fingernails, IS THERE ANYTHING MORE STRESSFUL than making your own dressing? Especially when it might also include things like egg yolks and anchovies? You guys, we can do this. We can answer the tough questions. 

So let’s get started.

Should I add raw egg yolk?

Let me tell you what I do (because who isn’t dying to know what I’m doing???). When we make it for the girls, we DON’T add raw egg yolk. The only egg they tolerate well is the kind baked into something else, like a brownie. Caesar dressing without the raw egg yolk is also easier to make vegan.

But if you’re in the market for egg yolks in your Caesar dressing, Meghan Splawn of The Kitchn has some pretty great thoughts to take into consideration. In her blog post, How to Make the Best Caesar Dressing, she suggests using pasteurized eggs, which you may be able to find at a local grocery store.

When K-Hubs and I make this dressing for ourselves, we DO add the egg yolk. It adds a creamy texture and flavor, which is especially helpful if your batch of Paleo Caesar Vinaigrette is exceptionally briny.

In the end, you do you. I like the taste of the added egg yolk, however the dressing is scrumptious even when it’s egg-free.

Should I add anchovies?

According to Splawn, anchovies make Caesar dressing come ALIVE. So, perhaps don’t fear the anchovy. But, if you’re in the mood for a vegan Caesar Vinaigrette recipe, you can still get the mouthwatering briny flavor using coconut aminos. That’s what we do. If you are new to coconut aminos, they are a wonderful soy-free stand-in for ingredients like soy and Worcestershire sauces. Some health food stores carry the product. Otherwise, there are several brands online to pick from. The key is to read the ingredient label to know what you’re getting.

Now that we’ve covered a few of the big Caesar Vinaigrette ingredient questions, let’s dive into what we WILL be using and how to make it paleo-friendly!

Paleo Caesar Vinaigrette ingredients

• Olive oil. We’re keeping it simple with a basic, easy-to-find oil.
• Dried mustard, sea salt, and dried parsley. Keep it simple with dried versions! And as always, a little sea salt goes a long way.
• Fresh garlic, lemon juice, and coconut aminos. These take the flavor up a notch and balance out the olive oil!
• Egg yolk (optional). I add just one egg yolk if K-Hubs and I are enjoying the salad by ourselves. 

How to make Paleo Caesar Vinaigrette

1. Whisk all ingredients together and store in a glass jar for 24 hours (if it includes an egg yolk) and about 2-3 days if egg-free.
2. The dressing will congeal in the refrigerator, so let it sit for a few minutes and then stir before serving.
3. Keep refrigerated.

And truth be told, making your own salad dressing is quite easy to do. Much easier than infant nail care. #Facts

If you get the vibe to make other salad dressings, you need to try Lemon Celery Seed Dressing and Homemade Italian Salad Dressing! Both are ready in minutes and go with countless greens!

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