This Classic & traditional Caesar Salad creamy dressing or sauce, as some call it, is made from scratch, but without using raw egg yolks.
Many prefer it this way and it’s incredibly delicious!
It’s still a “from scratch” recipe for Caesar Dressing, but quick, easy and without worries. Served with my Homemade Croutons, this salad recipe is out of this world!
You can also Make Grilled Chicken Caesar Salad, with some cooked chicken, add shrimp or make a Chicken Caesar Wrap.
You can make it with bacon, if you want a little extra flavor. If you want a low fat, healthy salad/diet salad version, simply use fat free mayonnaise.
Don’t like anchovies? Leave them out! You call the shots it’s your Caesar Salad!
Give it go! Get in the kitchen and make it at home today! Be sure to make the croutons! They’re easy!
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A Caesar Salad without eggs? I promise you won't know the difference!
- 2 cups mayonnaise
- 2/3 cup freshly grated Parmesan cheese
- 3 Tbs. fresh lemon juice
- 1 tsp. Worcestershire sauce
- 2 Tbs. extra virgin olive oil
- 1 tsp. Dijon mustard
- 2 tsp. granulated sugar
- 3-4 large cloves of garlic – rough chopped
- 1 Tbs. anchovy paste
- ½ tsp freshly ground black pepper
- Pinch of salt
- 1 Large Head Romaine lettuce
- Croutons – Easy Homemade Croutons Recipe Here
- Additional freshly shredded Parmesan cheese for topping optional
- Wash and thoroughly pat dry Romaine lettuce. Cut into bite sized pieces. Keep chilled in the refrigerator until ready to serve.
- Using a food processor, blender or immersion blender, blend all ingredients for the dressing until creamy and well combined.
- Pour a small amount of dressing over the lettuce. You can always add more, but you can’t take it out. Add some croutons. Toss and coat well. Add more dressing if desired.
- Place into serving bowls. Top with a few more croutons and some fresh shredded Parmesan cheese if desired. It looks nice, so try it!
Tips and Tidbits
Add some grilled chicken or shrimp and make it meal! Enjoy!
The dressing is best when made ahead.
I usually make it at least the night before I want to use it and keep it in an airtight container in the refrigerator. It just gets better!
If you want to use it right after you make it, I would suggest chilling it for about 30-60 minutes in the fridge first. I’ve kept leftover dressing refrigerated for about a week.
Be sure to Follow Foodgasm Recipes on Pinterest for more great recipes!