Eggless Caesar Salad
The delicious dressing!
2 oil-packed anchovy fillets, drained of the oil and mashed in a mortar and pestle (or finely chopped, then mashed with the back of a spoon)
6 tablespoons fresh/high-quality Parmesan, finely grated
4 tablespoons eggless/reduced fat mayonnaise (I use the reduced fat kind from Trader Joes)
4 teaspoons fresh lemon juice
2 small garlic cloves, minced
1/2 teaspoon Worcestershire sauce
1/2 cup olive oil
2 tablespoons olive oil (or garlic oil, if available)
2 cups 3/4-inch cubes of peasant bread or a baguette
Herbs de Provence
Sea salt and pepper
4 hearts of romaine lettuce, cleaned, trimmed, leaves separated and chopped (or 2 bunches romaine, outer leaves discarded)
In a small bowl, combine Parmesan cheese, mayo, lemon juice, garlic, and Worcestershire sauce. Blend thoroughly with a fork. Gradually whisk in 1/2 cup olive oil. (I like to use a mini-food processor to blend the dressing - you get a smoother texture). (Dressing can be made 1 day ahead. Cover and refrigerate. Bring to room temperature and rewhisk before using.)
Preheat oven to 375. On a baking sheet, toss bread cubes with oil, salt, and pepper. Sprinkle with herbs de provence. Bake for 8-10 minutes, or until golden.
Toss lettuce with dressing, leaving a few tablespoons to drizzle directly onto individual salads. Arrange lettuce on plates. Drizzle salads with remaining dressing. Top with croutons and Parmesan shavings. Season with fresh pepper and serve.
Note: This dressing is very balanced and not too anchovy tasting! You can use regular mayo if you don't want it to be eggless!
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