If you're just craving a classic Caesar, here's a clean, refreshing style of Caesar dressing without egg, so it emphasizes the garlic, anchovy and lemon instead of hiding them behind a mayonnaise mask. Make a batch and keep it for a week's worth of homemade dressing. Leave the cheese out for a great meat marinade.
It's easy enough to throw together some vinegar and oil and call it dressing — I remember when I was in college and figured that one out. But what if you step it up a notch? It's not that hard to get creative with salad dressings and you might even find that you wind up with an elixir that works on more than lettuce.
When I hit on a dressing I love, I like to dredge carrots, celery and bell pepper slices through it when I'm feeling peckish, and if I'm planning ahead, I'll smear it across a chicken for a briny marinade.
Eggless Caesar Dressing
Makes 1 cup
5 anchovy filets 3 cloves garlic, chopped 1 teaspoon freshly ground black pepper 1/4 cup lemon juice 2 tablespoons sherry or red wine vinegar 1 tablespoon Dijon mustard 1/2 cup extra virgin olive oil 1/2 cup grated Parmesan cheese
With a mortar and pestle, bash the anchovies, garlic and pepper. Whisk in the lemon juice, vinegar and mustard. Slowly whisk in the oil until emulsified. Stir in the parmesan and taste for seasoning.
Alternatively, combine all ingredients in a blender and puree until emulsified.
Refrigerate in a sealed container for up to one week. Toss liberally with romaine lettuce, croutons and additional Parmesan for an authentic eggless Caesar salad.