Caesar salad dressing

Avoiding garlic has made buying commercial salad dressings impossible. Fortunately, it's easy to make your own.

I've adapted the Caesar salad recipe from Once Upon A Chef to be low FODMAP. I swapped in garlic olive oil for whole garlic, and swapped soy sauce for Worcestershire. To compensate for the lost tang from the Worcestershire, I added one additional teaspoon of Dijon mustard.

Parmesan cheese varies greatly in salt content. Be sure to add the cheese first before adjusting the salt level to your taste.

Caesar salad dressing
1.5 cups

In a medium bowl, whisk together: 

2 Tbsp. lemon juice (juice of one lemon)

2 tsp. garlic olive oil

2 tsp. smooth Dijon mustard 

1 tsp. anchovy paste

1 tsp. soy sauce

1/4 tsp. black pepper

Add and whisk until homogeneous:

1 cup mayonnaise

Fold in:

1/2 cup finely grated Parmesan

Adjust salt to taste (up to 1/2 tsp).