Eggless Caesar Salad Dressing Recipes

EGGLESS CAESAR DRESSING

Steps:

• Mash garlic and salt using a large mortar and pestle. Add anchovies, zest, capers, mustard, and pepper; mash to form a paste. Stir in lemon juice. Add oil in a slow, steady stream, working pestle until emulsified; work in cheese. (Or, puree all ingredients except oil and cheese in a blender. Add oil in a slow steady stream, blending until emulsified. Transfer to a bowl; stir in cheese.) Dressing can be refrigerated in an airtight container up to 3 days. Serve at room temperature.

THE BEST EGGLESS CAESAR DRESSING

Steps:

• Combine all ingredients in a jar and shake vigorously until smooth.
• Makes 1 cup.

EGGLESS CAESAR SALAD

Steps:

• In the bowl of a food processor add the 1 cup of cheese, the lemon juice, 1 garlic clove, the mustard and the anchovies. Turn the machine on and let it run for 15 to 20 seconds. As the machine is running, drizzle in 1/2 to 3/4 cup olive oil. Let the machine run for another 15 seconds after the oil has incorporated. Season, to taste, with salt.
• Coat a large saute pan generously with olive oil. Smash 2 garlic cloves and add them to the pan over medium heat. When the garlic cloves have become golden and are very aromatic remove them and discard, they have fulfilled their garlic destiny. Stir in the bread cubes, season with salt, to taste, and saute them until they have absorbed all of the oil and are crispy, but still slightly pliable.
• Break apart the lettuce leaves. Swish them in cool water, then pat them dry. In a large bowl toss the leaves with the dressing. Arrange the leaves on serving plates and sprinkle with the garlic croutons. Shave some Parmesan over the salads and serve.

EASY HOMEMADE CAESAR SALAD AND DRESSING (WITHOUT ANCHOVIES)

Steps:

• In a large serving bowl, combine chopped romaine, 1/4 cup grated Parmesan cheese and croutons.
• Season with salt and pepper, to taste.
• In a small mixing bowl, whisk together 1/4 cup grated Parmesan cheese, mayonnaise, milk, lemon juice, Dijon mustard and minced garlic.
• Pour dressing over salad, toss to coat and serve.

EGGLESS CAESAR DRESSING

Steps:

• Combine all ingredients in a blender and puree until emulsified.
• Or, for a more traditional approach, puree the anchovies, garlic and pepper with a mortar and pestle, then whisk in the lemon juice, vinegar and mustard. Slowly whisk in the oil until emulsified. Stir in the Parmesan and taste for seasoning.
• Will keep under refrigeration up to one week.