My family eats Caesar dressing at an alarming rate, both on salads and as a dip for raw veggies, but most commercial Caesar is made with soybean oil, highly inflammatory and NO good for us!
Today I teach my 10-year-old daughter how to make homemade Caesar dressing since it’s a little bit tricky of a process and I need help keeping up with the family demand. You can learn along with her but be warned – I do a lot of “cheat” measuring! 🙂
Get the written recipe below!
We always move our used ingredients to the other side. That way if you get distracted, you know what you’ve used. -Mrs. Kimball
This is the measurements for a single batch, but this recipe easily doubles or triples (as we show in the video!)
Tip: If your emulsification breaks try whisking up another egg yolk and drizzle that in slowly just like you did with the oil.
*Note about using raw eggs: I generally only use pastured eggs from farmers I trust. Any harmful bacteria from eggs is on the shell, so if you’re concerned about it, you can wash the shell before cracking the egg. Any raw animal product does carry an inherent risk, just like the restaurant menus say, but I don’t worry about it personally. Do your research and make the decision you feel comfortable with.