OK. I admit it. You got me. Even I can get a little tired of the olive oil, vinegar standard dressing we tend to default to when walking the Paleo Path.  I was spending a little extra time making dinner one night: Big old grass fed steaks, roasted brussels sprouts, and even cupcakes to end the evening.  It felt like it was too good to have just a plain salad.  A Ceasar salad though, would be perfect. If it just weren’t for all of that darned Parmesean cheese.  usually I would just make it anyway, but when it’s Whole Life Challenge time, and for a lot of Paleo peeps, cheese is off the table.  So what to do, what to do. Welp..I guess I could just make it with everything but the cheese and see what happens.  Turns out, a pretty delicious salad happens.

Dressing Ingredients

1 egg yolk
1 tbsp mustard (Dijon is best)
3 cloves garlic
4 anchovy filets
Juice of 1 lemon (I’ve also used 2 tbsp white balsamic vinegar and it was DELICIOUS)
1/4 cup Extra Virgin Olive Oil
Salt and lot of cracked black pepper


1) Put all ingredients, short of the olive oil, in your food processor or blender and blitz until combined. Stream in the olive oil so it’s a nice, creamy consistency. Check for seasoning and add salt and pepper if necessary.

2) Build you salad! Romaine, cherry tomatoes, bell peppers. The sky’s the limit!

3) Pour the dressing over, toss, enjoy! How easy is that?!