Homemade Organic Classic Caesar Salad Dressing

Here’s What You’ll Need:

  • 6 wild-caught anchovy fillets packed in oil, drained (Crown Prince recommended)
  • 1 small organic garlic clove, peeled and coarsely chopped
  • 1 tsp. Real Salt
  • 2 large pastured egg yolks (reserve the whites for another use)
  • 2 Tbsp. freshly squeezed organic lemon juice, plus more if desired
  • 3/4 tsp. Homemade Organic Dijon Mustard
  • 1/2 cup PLUS 2 Tbsp. organic olive oil
  • 3 tablespoons finely grated organic Parmigiano Reggiano cheese
  • 1/4 tsp. freshly ground organic black peppercorns

Here’s How I do it:

Quick Method:

  • In a food processor or food chopper fitted with the chopping blade, add the anchovy fillets, garlic, egg yolks, lemon juice, mustard, and a pinch of salt; Process into a paste.
  • Transfer the anchovy mixture and olive oil into a pint-and-a-half sized Mason jar; Using an immersion blender, process until the dressing is emulsified (it will be thickened and shiny).
  • Add parmesan plus salt and pepper to taste; Mix until well combined with the immersion blender, adding additional lemon juice if desired.
  • This dressing can be made a day in advance.
  • Enjoy!

By-Hand Method:

  1. Mince together anchovy fillets, garlic, and pinch of salt; Use the blade side of a knife to mash into a paste, then scrape into a medium stainless-steel mixing bowl.
  2. Whisk in egg yolks, 2 tablespoons lemon juice, and mustard.
  3. Adding drop by drop to start, gradually whisk in olive oil; Whisk until dressing is thick and glossy (it will be emulsified). Whisk in Parmesan cheese. Season with salt, pepper, and more lemon juice, if desired.
  4. This dressing can be made a day in advance.
  5. Enjoy!

Homemade Organic Green Goddess Salad Dressing

Here’s What You’ll Need:

  • 1 cup Homemade Organic Mayonnaise
  • 1/2 cup organic sour cream
  • 1-2 cloves organic coarsely chopped garlic
  • 2 organic green onions with tops, coarsely cut
  • 1/4 cup finely minced organic green bell pepper
  • 2 Tbsp. organic freshly squeezed lemon juice
  • 1/4 cup organic fresh parsley
  • 1/4 tsp. organic freshly ground peppercorn blend
  • 3 wild-caught anchovy fillets
  • 1 dash organic Worcestershire sauce

Here’s How I do it:

  1. Place all ingredients into a wide-mouth quart Mason jar.
  2. Use an immersion blender with the chopping blade to blend the dressing into a light green sauce.
  3. Store in the refrigerator in a glass jar with tight fitting lid; The quart Mason jar should be just the right size.
  4. Yields approximately 2 cups of dressing.
  5. Enjoy!