SPICY CAESAR DRESSING | paleo, whole 30

spicy caesar salad dressing

Inspired by Jon & Vinny’s Gem Salad w Calabrian Chili Dressing, this is not a shy dish.  It has all the creamy, garlic-y characteristics of a a traditional caesar dressing, but with a little heat coming from a fresno chili pepper.



1 fresno chili, deseeded and roughly chopped – keep the seeds in for a spicier dressing (Substitution: 1 tbsp jarred Calabrian chili in oil)

2 egg yolks

1 anchovy filet in oil

1/2 tbsp paleo mayonnaise

1/2 tbsp dijon mustard

1/2 tbsp balsamic vinegar

1 tbsp lemon juice

2 tbsp shallot, roughly chopped

1/4 c olive oil

1/4 c avocado oil

salt and pepper to taste ( I use 1/2 tsp of each)


  1. In a food processor, add all ingredients, except avocado and olive oils for dressing.  Process until ingredients are pureed.
  2. With food processor on, slowly drizzle in both oils.  Taste and adjust salt and pepper.
  3. Transfer to a jar.


Please note that this dressing develops gets spicier if you don’t use the dressing immediately.

As raw egg yolks are used, the dressing should be served immediately, and leftovers should be refrigerated immediately.

Dressing should keep for 1 week in the refrigerator.

Keywords: caesar dressing, caesar salad