Organic. Hand made. For you.

Sass! Wicked Caesar Dressing

bowl of caesar salad

Makes 1 litre

Prep Time: 20 Minutes

Cook Time:

Now this Sass! Wicked Caesar Dressing is fit for a gladiator!  Even if you can't find real Anchovies, or don't care for them, this recipe uses Anchovy Paste, so you don't get the visual, or the texture, but you get the flavor, which is really essential for a true "Caesar" dressing!  This recipe uses Sass! Kickin' Steak Spice and Lemon Pep! to add a bit of kick!  If you have a wooden salad bowl, you can mash your garlic on the sides of the bowl, before adding them to the recipe.  With hits of pepper, vinegar, and garlic, this velvety, cheesey Caesar will make you don that Toga, and polish off a head of Romaine!  When in Rome....

Keeps for up to 3 weeks in fridge. **Where ever possible, use certified Organic really makes a fresh difference! Look for Raw, or Expeller Pressed or Cold Pressed when buying Oils for Salad Dressings. These oils have not been heated or extracted from their source using Hexane, a Petroleum Chemical which is toxic to the body. A little more expensive, but way better flavour, and better for the body! ACV - Apple Cider Vinegar, unpasturized is best, with sediment, which is called the “Mother” OVO - Organic Cold Pressed Virgin Olive Oil AVO - Avocado Oil ( Expeller or Cold Pressed ) HSO - Hemp Seed Oil -Cold Pressed (Nutty Flavour, High in Omega 3's)

TAGS: Lemon PEP! Spice Blend, Sass! Kickin Steak Spice Blend


  • 4 large garlic cloves
  • 1 Tbsp. Anchovy paste
  • 2 Tbsp. Capers
  • 1 Tbsp. course Ground Black Pepper
  • 1 Tbsp. Worchester sauce
  • 1 Tbsp. of Lemon Pep! Spice Blend
  • ½ tsp. Sass! Kickin Steak Spice Blend
  • Juice of 1 fresh squeezed lemon
  • 1/8 c. Red Wine Vinegar
  • ¼ c. OVO
  • 2 c. Hellmans Mayo
  • ½ cup Parmesan cheese shredded

Recipe How-To

In blender or food processor, add garlic cloves, anchovy paste, capers, black pepper, Worchester sauce, Lemon Pep! Spice Blend, Sass! Kickin Steak Spice and lemon juice . Pulse until garlic and capers are minced.

Add red wine vinegar, olive oil, mayo and shredded parmesan. Pulse to blend, store in fridge, let season 30 minutes before using.

Serve over chilled crisp Romaine lettuce, with fresh grated Parmesan, and rustic croutons!

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