I have always been on team store-bought salad dressing.
Here’s a few reasons why-
- I grew up eating Ken’s French Dressing (my dad’s favorite), so it became my childhood favorite too.
- Ranch or blue cheese dressing with these Buffalo Brussels and Cauliflower
- Store-bought Catalina Salad dressing is used in my favorite Taco Salad, and it wouldn’t be the same without it.
- Then there is my favorite store-bought dressing of all time, D.E. Vine Foods Honey Balsamic Vinaigrette, an award winning famous Rhode Island dressing. It’s so good that my best friend packed several in her luggage when she moved to Africa because she knew she wouldn’t eat veggies without it.
- And I love trying out all the latest store-bought dressings that the market has to offer. Some are better than others, but there are so many good ones!
I never understood why people made their own dressings, when they are already made for you, and there are plenty to pick from, until now.
Now that I am on this foodie journey, and trying new things, I have noticed a difference between the three homemade dressings I’ve made (yes, only three in my whole life), and those in the store. My vacation neighbors shared with me their homemade go-to dressing, and since trying it, I agree that nothing beats a fresh dressing with a raw egg in it. Check out this one that dresses my Tomato, Peach and Basil Salad or the Vegan Caesar Dressing in this dish. Both of which could go with so many salads.
If I am having an easy no fuss salad for dinner, I guess I could take 3 minutes and whip up a to-die-for dressing. Don’t get me wrong, I am still a lover of a good store-bought dressing, and always will be, but I will forever favor this homemade salad dressing on this super simple Kale Caesar Salad with Jammy Eggs. It was so good, Adam, my husband, who usually isn’t down with salad for dinner, loved this one and helped himself to seconds. Try it! It’s BOMB.
What makes this Hardly Homemade?
- jar of minced garlic or pre-peeled garlic cloves
- Store-bought Caesar Croutons
- Store-bought Caesar Dressing (If homemade salad dressing isn’t your thing. It’s okay, I get it.)
Note: You will need an immersion blender.
Vegan Caesar Dressing
(Keep in fridge for up to 2 days)
1 raw egg
1 Tbsp mayo (vegan)
1/2 c coconut oil
3 garlic cloves
Half of a juiced lemon
1/2 tsp salt
1/4 tsp pepper
Kale Caesar Salad with Jammy Eggs
- 1 Large bunch of kale, stems removed
- Caesar croutons
- Six-minute jammy eggs
- Shaved parmesan cheese (optional)
- Vegan Caesar Dressing:
- 1 raw egg
- 2 Tbsp mayo (vegan)
- 1/2 c coconut oil
- 3 garlic cloves
- Half of a juiced lemon
- 1/2 tsp salt
- 1/4 tsp pepper
- Step 1 Boil water in a medium sized pot.
- Step 2 Meanwhile, prep the kale. Remove the stems. You will need to chop it and massage it with your hands to break down some of the toughness and make it a more tender salad. Cut open an avocado, and give the seed a good wack and twist with the knife, then slice the avocado.
- Step 3 For the dressing, you will need a mason jar or a deep bowl, and add one egg, coconut oil, lemon juice, mayo, salt, and garlic cloves to it. Use an immersion blender to incorporate the ingredients together and emulsify. Don’t over do it. Once the garlic is chopped, and it looks like dressing, it’s done.
- Step 4 By now your water should be boiling. Add the remaining 4 eggs to the boiling water and set a 6 minute timer (Don’t forget the timer!). In a bowl, prepare an ice bath for the eggs. Take the eggs out at the 6 minute mark and put them into the ice bath for 1 minute. Peel the eggs and slice in half lengthwise.
- Step 5 Plate your salads with kale, avocado, slices, croutons, jammy eggs and a generous sprinkle of cracked pepper. Drizzle with Caesar dressing, and sdd an optional sprinkle of shaved Parmesan cheese. Enjoy!