Traditionally Caesar dressing is made with raw egg. This recipe drops the raw egg without losing the flavor. You can make this dressing ahead of time so it's good for party planning and meal prep. Just dress your salad when you're ready to eat.
Leaving out the raw egg is better for food safety reasons and to persons who need to avoid raw eggs like pregnant women or persons who have compromised immune systems. If someone is allergic to eggs then this is your recipe. You'll still need to keep this dressing refrigerated in an airtight container.
This Caesar dressing can be used for Caesar salad, of course. But you can also use it on sandwiches or as a dip. Be as creative as you like.
I like a simple Caesar salad. Sometimes the simplicity of things is what makes it great. When I have anchovies available I will add them onto my salad. I really like the saltiness they bring. Be careful with salt levels if you are following a low sodium diet. There's still plenty of that umami flavor in the dressing from the anchovy paste used to make this egg-less Caesar dressing.
The perfect Caesar Salad is composed of simple ingredients:
It's important to dress your Caesar salad properly. You may be tempted to serve your Caesar dressing on the side but don't do it. Toss your Romaine lettuce with your Caesar dressing in a large bowl. This makes sure that every piece of lettuce is properly coated in dressing and that you're tasting that great flavor in every bite. After tossing your lettuce, then you can add in the other ingredients.
If you're meal planning, prepping, or hosting a party, make the dressing a couple of days ahead so that you can cross this task off your list early. Just toss with your Romaine lettuce and build your salad when you're ready to enjoy.
Egg-Less Caesar Dressing
Makes 1 Cup
1/2 Lemon, juiced (May need more to adjust for taste)
1/2 Cup Parmesan cheese, Grated
1 Cup Plain Greek yogurt
1 1/2 Tsp Anchovy Paste
1 1/2 Tsp Worcestershire sauce
1/4 tsp Salt
1/4 tsp Pepper
1 Clove Garlic, minced into a paste
Whisk all your ingredients together in a small bowl. Add additional lemon juice, salt, or pepper as necessary. You can store your dressing in an airtight container in the refrigerator for up to 1 week.