EGGLESS CAESAR SALAD DRESSING

Yield: 6 Salads
Ingredients: 2 hearts romaine lettuce; 4 heaping tablespoons reduced fat mayonnaise; 1 clove garlic, crushed; 1 lemon, zested and juiced; 2 tablespoons anchovy paste or anchovy filets; 1/2 cup grated Parmigiano-Reggiano; 2 teaspoons Worcestershire sauce; 1 teaspoon of Dijon mustard; 1 teaspoon coarse black pepper; 3 tablespoons extra-virgin olive oil

It is hard to find a recipe for this classic dressing that does not use a raw egg. This one is delicious. Use good quality cheese in the dressing mixture and add more to the salad once it is coated with dressing.

February 16, 2006

Recipe information

Yield
6 Salads

Ingredients

2 hearts romaine lettuce

4 heaping tablespoons reduced fat mayonnaise

1 clove garlic, crushed

1 lemon, zested and juiced

2 tablespoons anchovy paste or anchovy filets

1/2 cup grated Parmigiano-Reggiano

2 teaspoons Worcestershire sauce

1 teaspoon of Dijon mustard

1 teaspoon coarse black pepper

3 tablespoons extra-virgin olive oil

Preparation

Place mayonnaise, garlic, lemon, anchovy paste, cheese, Worcestershire, Dijon, and pepper into a cuisinart and turn it on. Stream the extra-virgin olive oil into the dressing through center of the lid. When the oil is combined, remove the dressing with a spatula to a bowl or a portable plastic container.

TagsMediterranean Garlic Root Vegetable Vegetable

Recipe notes

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