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.
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Sounds terrific; I'm assuming the two listings of "3 cloves garlic" is a typo. Am I correct? Thanks so much for listing a non-egg Caesar dressing; you're a lifesaver!
You can also use silken tofu to replace the eggs. I know, it was a shock to me, too. Here is the recipe I use from Good Eats. It is amazingly good - especially considering I do not normally eat tofu as part of my regular diet. It has less oil than your average caesar recipe, too.
Looks like the link got deleted, so copy and paste:
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_14311,00.html
how timely, thanks Andy! I'm trying to introduce more tofu into my diet, this looks like a good one.
The Angelica's Kitchen cookbook has a terrific sea caeser salad dressing, with soft tofu, seaweed, and umboshi plum paste to take the place of anchovies. It's goooooood.
You can try it at the restaurant in NYC or
http://www.findarticles.com/p/articles/mi_m0820/is_n226/ai_18454163
The seaweed is ribbons of the flat green stuff you roll sushi in, and smoke dulse, both garnishing the salad but important for the best tasting salad, esp the powdered smoked dulse.
That seems to be missing from the linked recipe...
Great, thanks for the article, guido! One question please, what is powdered smoked dulse? I tried looking it up but did't get much info. Nori sheets, I know (at least that!). Merci.
por nada, leeds
smoked dulse is another kind of seaweed that comes in a plastic packet at the health food store. It's a ruby color. I hear they eat it like potato crisps in bars on the coast of Ireland.
You crumble it to sprinkle on salad, next to the strips of nori...
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!