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Egg-less Caesar Dressing

Claire Stabbert - Columnist
Posted 3/25/21

This salad dressing recipe I am about to give you is bright from lemons with plenty of garlic, so if you don't enjoy either, this isn't for you. Those two flavors just happen to be some of my …

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Egg-less Caesar Dressing

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This salad dressing recipe I am about to give you is bright from lemons with plenty of garlic, so if you don't enjoy either, this isn't for you. Those two flavors just happen to be some of my favorites, and I will be making this dressing ALL THE TIME.

It's quickly going to become a staple. And the best part? This dressing is all made at the bottom of a bowl, with ingredients you probably have laying around in your fridge or pantry. This recipe also doesn't have the rich and creamy egg yolks in a traditional dressing, but you won't miss them at all.

This will make enough dressing for three heads of romaine lettuce so you'll have plenty for a nice dinner party in the summer! Just make sure if you make this dressing ahead of time, seal the top with a dash of olive oil.

To make this eggless caesar dressing you will need 4 garlic cloves, 1 tsp dry mustard, 1 tbsp capers plus brine, 4 anchovies chopped, 1 tbsp worcestershire sauce, 1 tbsp red wine vinegar, juice of 3 lemons, 1/2 cup olive oil, 1/2 cup grated parmesan cheese, 3 romaine hearts torn or chopped, and salad toppings of your choice.

Begin by finely chopping the garlic, almost into a paste and throwing it into the bottom of your favorite wooden bowl. Add in your mustard, capers, and chopped anchovies together with a large pinch of kosher salt and mash until combined. It should look like a chunky paste.

Add fresh lemon juice, vinegar, and worchestershire sauce and whisk in olive oil to emulsify. Taste for salt and pepper and then add grated cheese.

A few things I want to address are: don't get weirded out by anchovies. They melt right into the dressing and you will miss them if they aren't there.

Don't skip the step on fork mashing into the bottom of the bowl of the garlic, mustard, capers, and anchovies. You could do this in a blender but it just wouldn't be the same. Lastly, if you make this a few hours before dinner or lunch, cover your dressing with a plate at the bottom of the bowl.

Dump in your lettuce over the bowl and when ready to serve, pull out the bowl so the lettuce perfectly drops right into your dressing.

I can't wait to hear others loving this dressing as much as I do. Email me your comments at cmh08343@gmail.com!

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