I love caesar salad dressing, but it’s become increasingly difficult to find a store bought product that is low-salicylate and approved by the Feingold Diet. This left me relying on ranch, bleu cheese dressing and a few different versions of Italian dressing. However, I found what looked like a great homemade caesar dressing and modified it to fit a low salicylate diet and it came out fantastic. In fact, this is probably my favorite salad dressing I’ve ever tasted and was super simple to make. So, here is the recipe along with modifications that can be made to fit your families needs. It’s mayo based, which sounded a bit off to me at first, but I promise it comes out fantastic.
Homemade Caesar Salad Dressing
1 cup mayo – I use Best Foods – It’s Feingold approved and available in virtually every supermarket
1/4 cup extra virgin olive oil – Every brand is approved for a low salicylate diet
1 tablespoon Dijon Mustard – I use Gulden’s spicy brown and added a heaping tablespoon – it’s available everywhere and very affordable
2 tablespoons lemon juice
1/2 cup parmesan cheese – freshly grated, finely chopped shredded parmesan, or powder. I use finely chopped shredded parmesan cheese
1 chopped or grated garlic clove or garlic powder – the amount doesn’t really matter – add to your preference
A pinch of sea salt – don’t overdo it – parmesan has ample salt
Ground black pepper – add as much or little as you’d like -Add this last and taste test as you go. It won’t ruin the recipe if you add to much or too little.