Ingredients

3/4 cup mayo (homemade, vegan or Helman’s)
1 tbsp Dijon mustard
2 tbsp red wine vinegar (or lemon juice, or half and half)
2 tsp capers, finely chopped
2 tsp Worcestershire sauce (vegan & GF if needed)
2 cloves garlic, minced, crushed or grated
1/4 tsp each salt and pepper
2 tbsp parmesan cheese (or vegan parm substitute)

Method

1. Add all ingredients into a mason jar or dressing bottle (or other airtight container if storing after use).
2. Mix to combine well.
3. Add desired amount to your base and toss to combine.
4. Add in your other favourite caesar salad components and toss lightly to combine.

Notes:

1. I’m sure that you have your own caesar salad faves, but I wanted to share some of my favourite ingredients and hope they inspire you!
   • Base: chopped romaine lettuce, mix of romaine and baby kale, massaged kale
   • Crunch: gluten-free croutons, Crispy Roasted Chickpeas, parmesan crisps (ex. Whisps), garlicky toasted nuts
   • Protein: chopped bacon (I get nitrite-free bacon), simulated bacon (typically already vegan!), parmesan (vegan parm if needed), grilled chicken, shrimp or tempeh, smoked salmon, crispy breaded chicken (I use gluten-free bread crumbs) or Crispy Rice Tofu
   • Make it Fancy: avocado slices or cubes, medium boiled egg quarters, tomatoes (I can’t eat tomatoes, but this makes it into the popular “Bloody Caesar”), lemon wedges
2. This dressing is also a great dip or spread for all of your favourite snacks, sandwiches, and wraps!