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low fodmap caesar salad dressing

Low FODMAP Caesar Salad Dressing Recipe (+ How to Make Garlic Infused Oil)

A Low FODMAP Caesar Salad Dressing that is low in fructans but high in flavour! Uses garlic-infused oil to keep the recipe low FODMAP.
5 from 1 vote
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Course Side
Servings 8 servings

Ingredients
  

  • 1 head of romaine lettuce
  • 1/4 cup garlic infused oil
  • 2 tbsp olive oil or garlic infused oil
  • 1 tablespoon mayonnaise or pasteurized liquid egg product
  • 1 tablespoon red wine winegar
  • 1 tablespoon lemon juice fresh is best
  • 1-2 drops tabasco sauce optional
  • 1/8 teaspoon dry mustard powder
  • 1 cm anchovy paste 1/2 inch
  • 1 tsp freshly ground black pepper
  • 1/2 cup Parmesan cheese
  • Optional bacon bits or croutons

Instructions
 

  • Wash romaine lettuce and tear into small bite sized pieces. Dry in a salad spinner (or using hand towels) and place in a large bowl.
  • Blend together the oil and mayonnaise/egg in a food processor or high powered blender. Add in the vinegar, lemon juice, tabasco, dry mustard, anchovy paste and pepper, and blend.
  • Drizzle dressing over lettuce and toss. Shred and/or slice parmesan cheese onto salad and toss. Add in optional toppings.
  • Extra dressing can be stored in the fridge for a few days. Mix/shake well before using.

Notes

  • Read text above recipe to learn how to make garlic infused oil.
  • Eating raw eggs has a risk for food poisoning. I recommend using mayonnaise or pasteurized eggs instead. Check your mayonnaise for high FODMAP ingredients.
  • Eat the salad right after tossing with dressing, or the lettuce will slowly start to wilt. Keep extra dressing in the fridge for up to a few days.
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