Eggless Caesar Salad Recipes

EGGLESS CAESAR SALAD DRESSING

Eggless Caesar Salad Dressing image

Provided by Marcela Valladolid

Time 5m

Yield 2 cups

Number Of Ingredients 9

Ingredients

3 tablespoons mayonnaise
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1 teaspoon red wine vinegar
2 cloves garlic
3/4 cup virgin olive oil
1/4 cup freshly grated Parmesan
Salt and freshly ground black pepper

Steps:

In a blender, combine the mayonnaise, Worcestershire, mustard, lemon juice, vinegar and garlic and blend until the ingredients are combined. Make sure the garlic is completely blended.
With the blender still running, slowly add the olive oil. Add the Parmesan cheese and continue to blend. Pulse until the ingredients are combined. Season with salt and pepper.
The dressing can also be made in a bowl with a whisk. Mince the garlic first before adding it.

EGGLESS CAESAR SALAD

Eggless Caesar Salad image

Provided by Anne Burrell

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 9

Ingredients

1 cup grated Parmesan, plus a block for shaving
2 lemons, juiced
3 garlic cloves
2 tablespoons Dijon mustard
3 or 4 anchovy fillets
Extra-virgin olive oil
Kosher salt
3 to 4 slices day old rustic Italian bread, cut into 1/2-inch dice
2 hearts romaine lettuce

Steps:

In the bowl of a food processor add the 1 cup of cheese, the lemon juice, 1 garlic clove, the mustard and the anchovies. Turn the machine on and let it run for 15 to 20 seconds. As the machine is running, drizzle in 1/2 to 3/4 cup olive oil. Let the machine run for another 15 seconds after the oil has incorporated. Season, to taste, with salt.
Coat a large saute pan generously with olive oil. Smash 2 garlic cloves and add them to the pan over medium heat. When the garlic cloves have become golden and are very aromatic remove them and discard, they have fulfilled their garlic destiny. Stir in the bread cubes, season with salt, to taste, and saute them until they have absorbed all of the oil and are crispy, but still slightly pliable.
Break apart the lettuce leaves. Swish them in cool water, then pat them dry. In a large bowl toss the leaves with the dressing. Arrange the leaves on serving plates and sprinkle with the garlic croutons. Shave some Parmesan over the salads and serve.

THE BEST EGGLESS CAESAR DRESSING

The Best Eggless Caesar Dressing image

Make and share this The Best Eggless Caesar Dressing recipe from Food.com.

Provided by MadzMom

Categories Salad Dressings

Time 10m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1/4 cup olive oil
1/4 cup canola oil or 1/4 cup vegetable oil
1/4 cup freshly grated parmesan cheese
3 tablespoons fresh lemon juice
3 tablespoons distilled white vinegar
1 tablespoon light mayonnaise or 1 tablespoon regular mayonnaise
2 -3 teaspoons anchovy paste
1/4-1/2 teaspoon finely minced garlic
1/2 teaspoon Worcestershire sauce
1/2 teaspoon fresh ground pepper

Steps:

Combine all ingredients in a jar and shake vigorously until smooth.
Makes 1 cup.

EGGLESS CAESAR DRESSING

Eggless Caesar Dressing image

Caesar dressing and romaine are a strong duo -- the lettuce is not overwhelmed by the dressing, which is also good over a tomato salad. All hail this classic dressing, with bold, briny tang from garlic, capers, anchovies, and lemon.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Yield Makes 1 1/2 cups

Number Of Ingredients 10

Ingredients

4 small cloves garlic
1/2 teaspoon coarse salt
12 anchovy fillets
1 tablespoon finely grated plus 1 teaspoon lemon zest
1/3 cup freshly squeezed lemon juice, (2 to 3 lemons total)
2 tablespoon drained capers, rinsed
1 1/2 teaspoons dried mustard
1/2 teaspoon freshly ground pepper
1 cup extra-virgin olive oil
1/2 cup finely grated Parmesan cheese

Steps:

Mash garlic and salt using a large mortar and pestle. Add anchovies, zest, capers, mustard, and pepper; mash to form a paste. Stir in lemon juice. Add oil in a slow, steady stream, working pestle until emulsified; work in cheese. (Or, puree all ingredients except oil and cheese in a blender. Add oil in a slow steady stream, blending until emulsified. Transfer to a bowl; stir in cheese.) Dressing can be refrigerated in an airtight container up to 3 days. Serve at room temperature.

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Prepare the dressing by placing the garlic in a small food processor (or blender) and pulsing until minced. Add the Parmesan, anchovy paste, lemon juice, Dijon, red wine vinegar, Worcestershire sauce, salt, and pepper. Puree until smooth, stopping to scrape down the sides if necessary. Add the extra-virgin olive oil (stream it in while running, if your food processor/blender opens on top) and blend on high until emulsified. Taste and adjust seasonings, adding more salt and pepper, if desired. Transfer to a jar and refrigerate until ready to use.
Just before serving, tear or chop the romaine into bite-sized pieces and place in a very large bowl. Shake the dressing well and drizzle about half of it over the romaine; toss to coat. Top with desired amount of croutons, shaved Parmesan, and additional dressing, to taste. Season with fresh ground pepper, toss to combine, and serve immediately.

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