Caesar Salad Dressing Recipe:
1 egg, room temperature
2 tbs lemon juice, room temperature (add more lemon juice if you want more of a lemony flavor) 3/4 tsp of salt
3/4 tsp of pepper
1 tbs garlic (add more if you are a garlic lover)
2 tsp of dry mustard (Dijon mustard could also be used)
3 tsp of anchovy paste (you can add less or more depending on whether or not you like the flavor)
1 cup avocado oil (olive oil, almond and walnut oil also works well but I like the flavor using avocado the best)
In a bowl (if using an immersion blender) or a blender, place the egg and lemon juice, letting them come to room temperature. Then add all of the other ingredients.
When blending, slowly add the oil until the ingredients are fully blended and to your desired consistency.
For my salad, I took a garlic clove and cut it in half and rubbed it around the salad bowl. I did the same with anchovy paste for added flavor, before adding Romaine lettuce and Roma tomatoes I added sautéed shrimp to our salad but you could add chicken, steak, etc.
Optional: If you include cheese in your diet, you could add high-quality Parmesan, aged at least 2 years (this is important if you are looking for a cheese that is Lactose-free) to your salad. I found some at the Downtown Market in Grand Rapids.