Caesar Salad Dressing

Paleo Caesar Dressing (Whole30, too)

/ Liesl Clark / 2 Comments

We use this salad dressing all the time. Before we took dairy out of our diet, we’d make our usual faux caesar dressing, using parmesan cheese to make it salty and a cheesy. But, with the substitution of lemon or lime, it doesn’t taste all that different! The key to this recipe is crushing your garlic. I have a crushing stone that I brought back from Nepal and use every day. But, using the side of a good thick chopping knife can do the trick or using your garlic press can work, too. Just be sure to keep in all the pulp.

Paleo Caesar Dressing

1/2 Cup Olive Oil

3 Cloves Garlic, crushed

Juice of half a lemon or lime

2 tsp Fish Sauce

2-3 Tbsp Red Wine Vinegar, Fruit Scrap Vinegar (these are so easy to make at home!), or Apple Cider Vinegar

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Put all ingredients into a mason jar stir or shake and you’re done! Save the excess in your jar for future salads. This should last you for the week or longer. I put my jar in the fridge and then take it out a half hour before eating so the olive oil can liquify.

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Fastest Caesar Salad Dressing, Plastic-Free

/ Liesl Clark / 1 Comment

Fresh Salad Dressings Made in Bulk in Glass Jars Will Get You to Eat Your Greens. Photo © Liesl Clark

We’re big on salads, growing greens for 12 months of the year. And often, the only thing hindering us from making a salad for lunch or dinner is…the dressing. If you don’t have one ready to just throw on your greens, chances are you’ll skip the salad on a busy day. Solution? Make a big batch of the most delicious dressing you can cobble together so it lasts several weeks in the fridge.

So, get out your favorite bottles or jars because we’ve got a fabulous dressing that’ll keep you and your loved ones wanting salad at all meals:

Liesl’s Faux Caesar Salad Dressing:

Plenty of Garlic. Photo © Liesl Clark

Crush about 4-6 cloves of garlic. We use a garlic crushing stone.

A Garlic-Crushing Stone is Fast and Easy. Photo © Liesl Clark

Place in your favorite jar and add 1/2 Cup extra virgin olive oil.

Olive Oil is Always at Hand. Photo © Liesl Clark

Add about a tablespoon of fish sauce. Fish sauce? Yes, fish sauce, as found in Thailand, Vietnam, and in the Philippines is a savory seasoning staple in our household. It serves as an easy alternative to anchovies in this recipe. Be sure to buy it in a glass bottle.

No Need For Anchovies! Get Fish Sauce in a Glass Jar. Photo © Liesl Clark

Add about 1/2 cup freshly grated parmesan cheese.

Fresh Salad Dressings Made in Bulk in Glass Jars Will Get You to Eat Your Greens. Photo © Liesl Clark

Add a tablespoon or 2 of red wine vinegar or homemade vinegar from your fruit scraps.

Adding Vinegar to Taste is Best. Photo © Liesl Clark

Done! Every time you use the dressing, you can add a little more parmesan cheese for added flavor. Also, it’s easy to adjust the amount of vinegar and fish sauce to taste. Every fish sauce tastes a little different from the next brand and vinegars, too, can be stronger than others. We use anything from our homemade red wine, cider, and blackberry vinegars to malt vinegar. Our children just love this dressing. Enjoy!