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Egg-Free Caesar Dressing (and Marinade)

Yield: 2 cups 1x
Prep: 15 minsCook: 1 hourTotal: 1 hour 15 minutes


  • 1 head of garlic
  • 1 cup plus 1 tablespoon olive oil, divided
  • 1 tablespoon bacon fat
  • 1 can anchovy filets, drained
  • ¼ cup lemon juice
  • ¾ cup shredded Parmesan cheese
  • 2 teaspoons white wine
  • 1 tablespoon white balsamic vinegar
  • ½ teaspoon onion powder
  • ¼ teaspoon freshly ground black pepper
  • ½ teaspoon dry mustard
  • 2 teaspoons granulated sugar


  1. Preheat oven to 325 degrees F.
  2. Trim the top off the head of garlic and place it in a doubled sheet of aluminum foil. Pour the one tablespoon of oil over the cut top, wrap the sides of the foil up and pinch closed.
  3. Roast for one hour.
  4. In a blender, squeeze out the roasted garlic from the skins and discard the skins. Add all other ingredients and puree for one minute, or until completely blended.
  5. Refrigerate until ready to use.
  6. Note: Mixture thickens when chilled. When ready to use, bring to room temperature and pour over cut romaine, croutons and additional Parmesan cheese for a delicious Caesar salad.
  7. Also, this mixture makes a great marinade. Just spread over boneless chicken and seal in a zip lock bag overnight. The next day grill chicken on your outdoor grill.

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