Gluten Free Caesar Dressing

When I became gluten-free, salad dressing was some of the first foods I started to make homemade. Store-bought salad dressings have so many ingredients on the label that it’s hard to tell if they contain gluten or if it’s safe to eat. And the certified gluten-free dressing was so expensive I just decided it was better to make homemade gluten-free salad dressings.

This gluten-free Italian dressing and gluten-free balsamic vinaigrette are two of the favorites that I make pretty often.

However, we eat a lot of Caesar salads in my house – well, my daughter does. So I decided to make a homemade gluten-free Caesar dressing so I can also enjoy a gluten free Caesar salad without worrying about hidden gluten or cross-contamination that could potentially be in the store-bought dressing I usually buy.

This dressing is delicious. ! It’s just as good as anything you’ll find in an Italian restaurant, if not better. And don’t forget the gluten free croutons!

Reasons you’ll love this recipe.

• Easy to make. Throw the ingredients into a blender or food processor, and the caesar salad dressing is ready in less than 5 minutes.
• No raw egg. Instead, I use hard-boiled egg yolks to get the creamy texture without worrying about raw eggs’ food safety issues.
• Naturally gluten free. It’s also low carb and keto friendly. Of course, double check the ingredients you’re using.
• Delicious. You just can’t beat the flavor of homemade gluten free caesar salad dressing.

Ingredients

Hard-boiled egg yolks. Traditional Caesar dressing calls for raw eggs, and I don’t feel comfortable using raw eggs for food safety reasons, so I opted to use hard-boiled egg yolks. I discovered this technique in this Caesar Salad recipe by Lidia Bastianich, and it works excellent, creating a creamy caesar salad with fantastic flavor. Other recipes use mayonnaise, but I didn’t want a mayo flavor, plus I wanted to stay as close to authentic as possible.

Extra virgin olive oil. This brings the rest of the ingredients together to form the dressing. I highly recommend using high-quality olive oil for the best flavor and results. Look for cold-pressed in a glass bottle. 

Lemon juice and red wine vinegar. These ingredients bring acidity and tang to the dressing; use fresh lemon juice and organic vinegar for the best results. You can also use white wine vinegar if you don’t have red on hand.

Anchovy paste. This is where people usually put the breaks on. But, I encourage you to use anchovies because that gives Caesar salad dressing its unique, delicious flavor. And don’t worry, it doesn’t make the caesar dressing fishy tasting. I like anchovy paste because it lasts longer in the fridge, but you can also use anchovy filets and freeze the leftovers for future Caesar dressing. You can find anchovy paste and canned filets in the same aisle as canned tuna at the grocery store.

Dijon mustard. This ingredient serves two purposes in gluten-free caesar dressing. First, it emulsifies the ingredients, which binds everything together and makes it extra creamy. Second, it also adds another layer of delicious tangy flavor.

Worcestershire sauce. This is another common ingredient found in caesar dressing and adds a delicious salted fermented flavor to the dressing. Make sure the Worcestershire sauce you purchase is gluten-free. Lea and Perrins Worcestershire sauce is gluten-free, and that’s the one I use.

Garlic. Caesar dressing is known for its garlicky flavor, so fresh garlic is a must. I’m a big garlic lover and usually measure garlic with my heart. However, I strongly recommend measuring it out in this gluten-free Caesar dressing recipe. Garlic cloves come in all sizes, so it’s hard to eyeball the correct amount. After making homemade caesar dressing recipes numerous times, I’ve decided on one teaspoon of finely minced garlic, which is plenty. Most Caesar dressing recipes call for 2-3 garlic cloves, and that’s too much. I recommend starting with one teaspoon and adding more if you want a more robust garlic flavor.

Grated parmesan cheese. Using freshly grated parmesan cheese gives this dressing another delicious layer of flavor. I add the cheese into the dressing and add extra to my caesar salad.

Instructions

• If you haven’t already, boil the eggs. Fill a medium pot with water and cook over medium-high heat until it’s boiling. Place the two eggs in boiling water and cook for 14 minutes. Remove the eggs from the pot and place them into an ice bath. After the eggs have cooked, remove the shells, remove the yolk from the eggs, and set them aside.
• Place the egg yolks, anchovy paste, lemon juice, red wine vinegar, and dijon mustard into a blender or food processor.
• Blend on low for 10 seconds and then slowly pour in the olive oil until combined.
• Add the parmesan cheese and give it a couple more pulses.
• Serve on your favorite Caesar salad or pour into a mason jar or glass container with a tight-fitting lid. This gluten-free Caesar dressing will keep in the fridge for a week.

Cooking tips

• It will take some extra effort, but you can whisk this dressing by hand if you don’t have a blender. Place the egg yolks, anchovy paste, lemon juice, red wine vinegar, and dijon mustard into a large bowl and whisk until blended and creamy. Slowly whisk in the olive oil, and then whisk in the parmesan cheese.
• You can also use an immersion blender to make the dressing. Use the same process as by hand but use an immersion blender to blend the ingredients.
• This gluten-free Caesar dressing recipe makes around 4-5 ounces of dressing if you need more, double or triple the recipe.
• If the caesar dressing is too tangy, blend in more olive oil.
• If you’re using anchovy filets then use 3-4 filets in place of the paste.
• The caesar dressing will thicken as it sits in the fridge. Add a splash of water or olive oil to loosen it up.

Serving suggestions

Of course enjoy a gluten free Caesar salad with romaine lettuce, gluten free croutons and this GF caesar dressing. Add a sliced chicken breast or baked salmon for a complete meal.

This dressing is also delicious mixed into a potato salad or pasta salad.

Variations

To make a caesar dressing without anchovies, try using capers in its place; they have a salty briny flavor similar to anchovies. If you whisk by hand, make sure to mince the capers before adding them to the other ingredients finely. Worcestershire sauce includes anchovies, so add an extra teaspoon for some anchovy flavor without using them.  

Substitute two tablespoons of plain greek yogurt, sour cream, or cream cheese for an egg-free Caesar dressing. This will give the dressing the creamy consistency eggs provide.

To make a dairy-free caesar dressing leave out the Parmesan Cheese or use nutritional yeast or a vegan cheese substitute.

Equipment

• Mixing bowls
• Whisk
• Blender
• Immersion blender

Storage tips

To Store. Store the caesar salad dressing in an airtight glass jar or container in the refrigerator for up to 1 week. Shake or mix gently before serving. Add a splash of water to loosen up the dressing if it’s too thick.

To Freeze. Unfortunately, the ingredients in this gluten-free Caesar dressing don’t lend themselves well to freezing and thawing. Therefore, I don’t recommend freezing this dressing.