Recipe: Egg-less Caesar Dressing

This recipe comes from Gregory, who answers the prayers of many readers who have asked for egg-less version of the classic Caesar dressing

"This provides a clean, refreshing style Caesar dressing which emphasizes the garlic, anchovy and lemon instead of hiding them behind a mayonnaise mask. Make a batch and keep it for a couple of week's worth of homemade dressing."

Egg-less Caesar Dressing

1 cup grated Parmesan cheese
1/2 cup extra virgin olive oil
1/2 corn oil, or other mild oil such as canola or safflower
1/4 cup lemon juice
7 anchovy filets
3 cloves garlic
2 tablespoons Dijon mustard
2 tablespoons sherry vinegar
1 tablespoon plus 1 teaspoons kosher salt
1 teaspoon ground black pepper

In a blender, puree all ingredients until emulsified and refrigerate. Toss liberally with romaine lettuce, croutons and additional Parmesan.

Comments (1)

I know this is an old post, but I wanted to go ahead and comment because I came to the kitchn in search of a caesar dressing recipe and this one was at the top of the list, so I'm sure someone else might still use it as well. First time I made it, against my better judgment (what with the anchovies and parmesan), I went ahead with the salt (only the tablespoon, not even the extra) as called for and the result was so briny I had to throw it out. The second time I made it I omitted all added salt and it was perfect. So don't make the same mistake I did and waste all those good ingredients, leave off the extra salt entirely!