BlogTraditional Caesar Salad Dressing with Fermented Cod Liver Oil

The Caesar salad is a timeless classic. It’s a creamy, tangy, and umami-rich dressing, bringing crisp romaine lettuce to life. But what if you could elevate this beloved dressing using traditional, thoughtfully sourced ingredients? We’re taking the classic Caesar and giving it an ancestral twist by introducing one simple ingredient: Fermented Cod Liver Oil (FCLO).

This might sound unusual, but the addition of high-quality Fermented Cod Liver Oil works beautifully in this recipe. It adds a subtle depth that complements the anchovies and Parmesan, while fitting naturally into a dressing that already relies on traditional fats and bold flavors. This recipe honors the original Caesar while incorporating Fermented Cod Liver Oil as part of a whole-food approach to cooking. FCLO is naturally rich in vitamins A and D and omega fatty acids, making it a traditional ingredient that has long been valued in ancestral diets.

Get ready to rediscover a classic. This recipe will show you how to whip up a flavorful Caesar dressing from scratch, with an ancestral twist that makes it as wholesome as it is delicious.

The Secret Ingredient: Why Fermented Cod Liver Oil?

Before we dive into the recipe, let’s talk about why FCLO works so well here. Traditional Caesar dressing already has a savory, slightly fish-forward note from anchovies. Fermented Cod Liver Oil complements this profile naturally, blending seamlessly with the other ingredients and adding subtle depth without overpowering the classic flavor.

Beyond taste, Fermented Cod Liver Oil has long been valued as a traditional food. It is a natural source of fat-soluble vitamins and fatty acids and has been used historically in ancestral diets.

• Vitamins A & D: Fermented Cod Liver Oil naturally contains vitamins A and D, which are fat-soluble nutrients found in traditional animal foods. Our gentle fermentation process helps preserve these naturally occurring components.
• Omega-3 Fatty Acids (EPA & DHA): FCLO also contains omega-3 fatty acids, including EPA and DHA, which are naturally present in marine-based foods.

By adding FCLO, you turn your salad dressing into a functional food. You’re not just making a meal; you’re actively nourishing your family with every bite. 

How This Aligns with Weston A. Price Foundation Principles

This Caesar dressing isn’t just delicious, it’s crafted around the core food principles outlined by the Weston A. Price Foundation:

• Nutrient-Dense Animal Foods: Pastured eggs and anchovies
• Traditional Fats: Extra virgin olive oil and FCLO
• Proper Preparation: Raw and fermented ingredients
• Unrefined Salt: Mineral salt
• Raw Dairy: Raw Parmesan
• Fermented Foods: FCLO
• No Industrial Oils or Additives: Free from processed seed oils and artificial stabilizers

This approach results in a dressing that is rich in flavor and grounded in traditional dietary wisdom.

Recipe: Nutrient-Dense Caesar Dressing with Fermented Cod Liver Oil

Ingredients

• 3-4 anchovy fillets
• 2 large cloves garlic
• 1/2 teaspoon mineral salt
• 2 large pasture-raised egg yolks
• 1 1/2 tablespoons fresh lemon juice
• 1 teaspoon apple cider vinegar
• 1/2 teaspoon Dijon mustard (optional, for extra tang and stability)
• 1/2 cup high-quality extra virgin olive oil
• 1/4 cup freshly grated raw Parmesan cheese
• 1 teaspoon Green Pastures Unflavored Liquid Fermented Cod Liver Oil 
• Freshly ground black pepper, to taste

Instructions

1. Create the Flavor Base: In a small bowl or a mortar and pestle, combine the minced anchovies, minced garlic, and coarse sea salt. Mash the ingredients together with the back of a spoon or the pestle until a smooth, uniform paste forms. This step is crucial for distributing the umami flavor throughout the dressing.
2. Start the Emulsion: Add the two egg yolks, lemon juice, red wine vinegar, and Dijon mustard (if using) to the anchovy-garlic paste. Whisk vigorously for about a minute until the mixture is creamy, slightly frothy, and a pale yellow color.
3. Slowly Add the Olive Oil: This is the most important step for achieving a thick, creamy dressing. While whisking constantly, begin adding the olive oil in a very slow, thin stream. It should be barely a drizzle. Keep whisking as you pour. You will see the mixture start to thicken and emulsify, taking on the consistency of a thin mayonnaise. If you add the oil too quickly, the dressing can "break" or separate.
4. Incorporate the Final Flavors: Once all the olive oil has been whisked in, gently stir in the grated Parmesan cheese.
5. Add the Secret Ingredient: The final step is to add the Fermented Cod Liver Oil. Pour it in and whisk gently just until it is fully incorporated. It’s best to add the FCLO last and mix it in gently.
6. Taste and Adjust: Give the dressing a final taste. It should be bold and balanced. You may want to add another pinch of salt, sprinkling of ground black pepper, a squeeze more of lemon for brightness, or even another minced anchovy for more savory depth.

Serving Your Homemade FCLO Caesar

Now that you have this incredible dressing, it's time to put it to use. While it’s made for a Caesar salad, its versatility might surprise you.

The Classic Caesar Salad:
Toss the dressing with crisp, whole leaves of farm or garden fresh organic romaine lettuce. Add homemade sourdough croutons and top with extra shavings of raw Parmesan cheese. 

Elevate Your Salad:
For a more substantial meal, top your Caesar salad with a soft-boiled pasture-raised egg. The runny yolk will mingle with the dressing to create an even richer sauce. Grilled pastured chicken, wild-caught salmon, or perfectly seared shrimp are also excellent protein additions.

Beyond the Salad:
This dressing is too good to be limited to just one dish.

• As a Dip- Use it as a dip for fresh vegetables like carrots, cucumbers, and bell peppers.
• On Sandwiches- Spread it on a sandwich in place of mayonnaise for a flavorful boost. It’s particularly good with roast chicken or turkey.

This recipe is a celebration of traditional ingredients and bold flavor, showing how thoughtfully prepared foods can be both satisfying and enjoyable. How do you use our products in the kitchen? We’d love to hear your culinary ideas and try the recipes you share with us!