Low Carb Caesar Salad Dressing

Our Low Carb Caesar Dressing recipe is a great source of fat and flavor. This recipe doesn’t have to be used exclusively on the traditional Caesar Salad.

If you’ve spent some time reading over bottled caesar salad dressing in the supermarket you’ll notice something.

You’ll see that most supermarket caesar salad dressing is not only loaded with sugar, but thickeners, and artificial preservatives.

Our Low Carb Caesar Dressing doesn’t contain sugar, additives or artificial preservatives. Oil is a natural preservative, and homemade Caesar dressing can be kept in the fridge for 2-3 weeks without spoiling.

This recipe makes 26 servings of 30g/1oz, the recipe card reflects 1 serving which is 1/26 of the total recipe.

Ingredients for Low Carb Caesar Salad Dressing

• 2 Eggs
• 1 tablespoon of Dijon Mustard
• 1 clove of Garlic, crushed
• 3 Anchovy Fillets
• 1 teaspoon of White Pepper
• 2-3 pinches of Salt
• 17 fluid ounces of Olive Oil, light in flavor
• 2 ounces of Parmesan cheese, grated
• 1/3 cup of Parsley, finely chopped
• 3 tablespoons of Lemon Juice

Kow To Make Low Carb Caesar Salad Dressing

1. Put eggs, mustard, garlic, anchovies, salt and pepper in a food processor and blend on medium/high speed for 3 minutes or until well blended.
2. Drop the speed just below medium and add the oil very slowly, in a thin stream. If the oil is added too quickly it will cause the dressing to split.
3. Add the parmesan, chopped parsley, and lemon juice and blend until combined.
4. Taste and adjust the seasoning if desired. If the dressing is too thick, add 2-3 tablespoons of hot water to thin it.
5. Serve it drizzled over your favorite salad or use it as a dipping sauce. 

Low Carb Caesar Salad Dressing - Healthy & Delicous

Caesar dressing is a great source of fat and flavour, and it doesn't have to be used just on the traditional Caesar Salad. No sugar, thickeners, additives or artificial preservatives.

4.91 from 40 votes

Print Pin Rate

Course: Condiments, Lunch

Cuisine: Mexican

Prep Time: 15 minutes

Total Time: 15 minutes

Servings: 26 Serves

Calories: 21

Author: Gerri

Ingredients

• 2 eggs
• 1 tbsp Dijon Mustard
• 1 clove garlic crushed
• 3 Anchovies
• 1 tsp White Pepper
• 2-3 pinches Salt
• 17 fl.oz olive oil light in flavour
• 2 oz Parmesan cheese grated
• 1/3 cup Parsley finely chopped
• 3 tbsp Lemon Juice

US Customary - Metric

Instructions

• Put eggs, mustard, garlic, anchovies, salt and pepper in a food processor and blend on medium/high speed for 3 minutes or until well blended.
  
• Drop the speed just below medium and add the oil very slowly, in a thin stream. If the oil is added too quickly it will cause the dressing to split.
• Add the parmesan, chopped parsley and lemon juice and blend until combined.
  
• Taste and adjust the seasoning if desired. If the dressing is too thick, add 2-3 tablespoons of hot water to thin it.
  
• Serve it drizzled over your favorite salad or use it as a dipping sauce.

Notes

Nutrition

Serving: 30g | Calories: 21kcal | Carbohydrates: 0g | Protein: 1g | Fat: 1g | Saturated Fat: 0g | Cholesterol: 14mg | Sodium: 77mg | Potassium: 14mg | Fiber: 0g | Sugar: 0g | Vitamin A: 100IU | Vitamin C: 1.7mg | Calcium: 29mg | Iron: 0.2mg

Looking for more of our keto salad options try our:

• Smoked Salmon, Avocado and Rocket Salad
• Low Carb Egg Salad Wraps
• Easy Low Carb Salad with Peanut Dressing

If you want to make a larger batch of this Low Carb Caesar Salad Dressing recipe adjust the card above.