The only one in our family who likes ceasar dressing is me. Thankfully I like it enough to finish off a bottle of it in a few days… on salad… and even over my breakfast of eggs and vegetables! The traditional addition of parmesan clearly isn’t Whole30 compliant, but leaving it out wasn’t an issue because it’s such a flavourful dressing. I replaced the crunch factor that croutons typically bring with some celery and seeds…and threw on some sauerkraut for good measure 😉 Dressing Ingredients: 1 egg yolk ½ teaspoon mustard powder ½ teaspoon garlic powder (omit for low FODMAP) 1 teaspoon fish sauce ½ teaspoon black pepper ½ teaspoon Himalayan sea salt 3 Tablespoons freshly squeezed lemon juice 1 Tablespoon raw apple cider vinegar ½ cup light olive oil (Optional: ½ tsp kelp – doesn’t affect flavour much but packs a massive iodine punch) Directions: Whisk together all of the ingredients EXCEPT the olive oil. Once the ingredients look well combined, continue whisking and slowly drizzle in the olive oil. Taste and add more seasoning if desired. Pour into a glass dressing bottle, and refrigerate for up to 1 ½ weeks.