Reenie's Recipes - the dinner party recipe swap

Eggless Caesar Salad

Posted by reeniek (291)
Category: Salads
Subcategory: traditional, eggless


The delicious dressing!

Recipe Details:

For 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

For croutons:
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

For salad:
4 hearts of romaine lettuce, cleaned, trimmed, leaves separated and chopped (or 2 bunches romaine, outer leaves discarded)
Parmesan shavings

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.

Serves 4.

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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