As someone who has faced many food restrictions for health reasons I have a deep and abiding empathy for anyone suffering from the above. Dealing with restrictions is hard - on your wallet, on your tastebuds, and on the pleasure that should come from sitting down to eat. With that in mind I have been playing with this Paleo ceasar recipe for the last few weeks with a few restrictions - no pepper, no dairy (for me), and no mustard seeds. After much experimentation (and a few, we'll call them "less than successes") I finally came up with the creamy, dreamy, tangy sauce. It is thick, luscious and has that certain extra little thang that you want from a salad dressing to cover that yucky lettuce taste (yup, I hate lettuce, I'm not gonna lie)

So here it is in all it's natural, easy to mix glory. Throw the ingredients below in a blender, watch them swirl into saucey goodness and enjoy! You may have to experiment a bit with my extra scientific measurements to get them to the taste you want.

2 egg yolks
A generous pour of olive oil
Juice of 1 lemon
1/4 tbsp of anchovy paste
2 garlic cloves, crushed & squished
1 generous tbsp of capers + a splash of the caper juice

**Pro tip: For a stronger flavored green like kale I added more lemon and anchovy paste, for something lighter like butter lettuce you may want to hold back a bit"