Small Step Caesar Salad Dressing
Prep time
Total time
Recipe type: Plant Strong
Cuisine: Dressing
Serves: Alot
  • ¼ cup plain full fat Greek Yogurt
  • 2 anchovies or 1 tsp anchovy paste
  • ¼ tsp black pepper
  • ½ tsp dry mustard
  • 1½ tsp Worcestershire Sauce
  • 2 cloves garlic
  • 2 Tbsp fresh squeezed lemon juice
  • ¼ cup grated parmesan cheese
  • ½ olive oil
  1. Put all the ingredients other than the olive oil into a blender and blend on low speed until combined and smooth.
  2. Take the middle insert out of the lid of the blender and while still on low speed, gradually pour in the olive oil in a steady slow stream.
  3. Once all the oil has been added, replace the insert in turn blender to high speed to fully blend ingredients and add volume. Blend on high for 1 minute.
  4. The dressing may be very thick at this point so you may want to add water to thin it out a bit or to your desired consistency. Add 1 Tbsp at a time and blend to combine. A little goes a long way and it can easily become watery.
  5. Serve right away or pour into a jar with a well fitting lid for storage in the fridge for up to 1 week. The dressing will thicken in the fridge so add a little water before each use.
Why we Like it
Make a vegetarian version by omitting the anchovies and Worcestershire Sauce and add a pinch of sea salt or some extra Parmesan cheese.
This dressing is also great in a wrap or sandwich to replace mayonnaise and add a kick of flavour
Excellent as a dip for fresh cut veggies.
Make a non-dairy version by using ½ of an avocado in place of the Greek yogurt and ¼ cup of nutritional yeast in place of the Parmesan Cheese
Serve over a combination of leafy greens (explore the world beyond Romain) - a variety of coloured lettuces, finely chopped kale, spinach and arugla for example
Omit to usual croutons and eliminate unnecessary calories, processed wheat and refined carbohydrates
Add 4 oz of lean protein for those wanting more. Try grilled chicken, a few prawns or a few slices of leftover bison
Recipe by holihealth at