Hail Caesar! Salad, that is. I love Ceasar salad. I love MAKING caesar salad dressing even more with my beloved mortar and pestle. You can make this recipe with a food processor, but the mortar & pestle is just perfecto for making cesar dressing. Let the truth be told: I haven't bought any salad dressings period (uh huh,thats right 
) for 8 months, and I have yet to look back. This is the 1st of many salad dressing recipes to come.
This homemade caesar salad dressing recipe with no egg is so easy that you'll want to make it fresh everyday. It's also low calorie so you can enjoy it guilt free. I also have several variations (below) to tantalize your tastebuds and hopefully inspire your creativity.
Serves: 4-6
Prep Time: 5 minutes
Total Time: 10 minutes
Ingredients
2 garlic cloves
1 teaspoon of salt
2 tablespoon of anchovy paste or 3 anchovy fillets
2 teaspoon of pepper
2 tablespoon of lemon juice
1 cup coarsely grated Parmesan cheese (Parmigiano-Reggiano is my fav)
1/2 cup of extra virgin olive oil
1 pound of Romaine hearts, chopped
Preparation
1.0 - Light & Classic
Add a teaspoon of Dijon mustard, Tobasco, & Worcestershire sauce before step 4.
3.0 - Pesto-esque
Add 1/2 cup of basil before step 2 and mash.
Serving suggestion: Top with croutons or add grilled chicken, shrimp or salmon for a low-carb meal.
This homemade caesar salad dressing recipe with no egg is so easy that you'll want to make it fresh everyday. It's also low calorie so you can enjoy it guilt free. I also have several variations (below) to tantalize your tastebuds and hopefully inspire your creativity.
Serves: 4-6
Prep Time: 5 minutes
Total Time: 10 minutes
Ingredients
2 garlic cloves
1 teaspoon of salt
2 tablespoon of anchovy paste or 3 anchovy fillets
2 teaspoon of pepper
2 tablespoon of lemon juice
1 cup coarsely grated Parmesan cheese (Parmigiano-Reggiano is my fav)
1/2 cup of extra virgin olive oil
1 pound of Romaine hearts, chopped
Preparation
1.0 - Light & Classic
- Crush and mash garlic with salt using a mortar & pestle or food processor.
- Add anchovy paste or fillets and mash with garlic.
- Add pepper, lemon juice, 3/4 of a cup of Parmesan and mix well.
- Drizzle in olive oil and continue to whisk until emulsified. (Tip: If time permits, chill in refrigerator for 10-15 minutes or 5 minutes in freezer allows ingredients to intensify.)
- Toss with chopped romaine hearts and remaining Parmigiano Reggiano.
- Salt & pepper to taste.
Add a teaspoon of Dijon mustard, Tobasco, & Worcestershire sauce before step 4.
3.0 - Pesto-esque
Add 1/2 cup of basil before step 2 and mash.
Serving suggestion: Top with croutons or add grilled chicken, shrimp or salmon for a low-carb meal.
