We should all have several Caesar salad dressing recipes in our toolbox. It’s just a great dressing that’s easy to make and most people like, that’s why you see it on so many restaurant menus. Some Caesar recipes have raw egg, some have anchovies. Two ingredients that have lovers and haters. This is our recipe for Caesar salad dressing without anchovies.
Now don’t get me wrong, I love anchovies. And actually most people do, they just don’t realize it. Let’s face it, anchovies leave something to be desired in the beauty category but their briny, umami taste are actually a secret ingredient in many foods. But that’s for another time. This recipe is for those who choose to leave those little fish out of their favorite salad dressing.
How To Make Caesar Salad Dressing Without Anchovies
They say the original Caesar salad dressing didn’t even have anchovies in it. Who knows………or better yet, when and why did someone add them to begin with?! Probably that umami thing.
It will only take about 10 minutes and you’ll have a great Caesar salad dressing that tastes fresh and will thrill your diner’s taste buds.
Start by mincing the garlic fine and washing, then cutting your lemon in wedges. If you have enough lemons cut a few extra wedges to serve to diners who like that extra tang.
Shred your Parmesan cheese and set aside.
Use the tip of the knife to remove as many seeds as possible from the lemon. You may want to squeeze the lemon into a bowl first so that you can retrieve any stray seeds before adding it to the cruet. You can also squeeze the lemon directly into the cruet if you squeeze it through your fingers first to catch the seeds.
Use a cruet or jar, then when all the ingredients are added it’s easy to shake just before serving. A lidded jar, like a Mason or Weck jar works well too. Or throw in your blender and give it a quick 30 second blend.
You can even use a bowl and a whisk. If you do this method, then add all of the ingredients but the oils into the bowl. Then slowly add the oils while whisking. This will bring the dressing together better.
For this Caesar salad dressing without anchovies recipe I’ll refer to a cruet because that’s usually what I use. Add the two types of oil to the cruet, then add the minced garlic, juiced lemon, Worcestershire sauce, salt and pepper and give it a good shake. Then add the egg and shake until the dressing is emulsified, meaning it’s thoroughly mixed.
If you like classic Caesar Salad Dressing With Anchovies then please see one of our other Caesar salad dressing recipes.
What Does Emulsify Mean Anyway?
Emulsify just means to mix two ingredients that don’t usually mix well into one. The egg helps the oils and the acidic lemon to blend better than without it. But the egg is optional.
Do I Have To Use A Raw Egg With The Caesar Salad Dressing Without Anchovies?
If you don’t want to use an egg you can add 1 Tablespoon of mayonnaise instead. Or just leave the egg out of the Caesar salad dressing without anchovies all together.
That’s what I used to do when my kids were little. Mainly because with little kids, older adults, pregnant women and those with any kind of immune deficiency you don’t want to serve them raw egg. My family still loves this dressing without the addition of the egg.
How To Store Caesar Salad Dressing Without Anchovies
Keep your salad dressing in a covered container in the refrigerator. If you add the raw egg it should be eaten in a day or two. If the egg is left out of the recipe, then the Caesar salad dressing can be stored in the refrigerator for 5 days.
So you may be saying, but I can just buy a bottle of dressing at the grocery store that will last longer. Yes, but it won’t taste as fresh, it will have extra ingredients added to make it more shelf stable and come on, it only take 5-10 minutes to make your own homemade Caesar salad dressing. It’s worth it for the taste factor, and the cost factor too.
I keep bottles of salad dressing on hand because sometimes that “only 10 minutes” thing is really just too much on a crazy day. But if possible, I make my homemade Caesar salad dressing without anchovies as much as possible!
The key to getting dinner on the table in a reasonable amount of time is to decide what will be made completely from scratch and what will get a little help from the grocery. If you try to make everything from scratch, then you’ll be pulling your hair out AND serving dinner at 10:30 PM. We only have so many hours in the day!
So if the Caesar salad dressing without anchovies isn’t the star of the show, then crack open that salad dressing bottle you’ve got stored away and have at it. If you’ve got fresh, crisp Romaine and freshly grated Parmesan you’re set. When you have the time whip this recipe together, it will make your Caesar salad sing!
Make Ahead Tips For Caesar Salad Dressing Without Anchovies
You can make this dressing up to a week ahead of time and keep refrigerated if you don’t use an egg.
If you use an egg then the Caesar dressing should be used within a day or so.
OR no problem to make the dressing without the egg and store up to a week in the refrigerator. Then when serving just add the egg and shake.
Other Uses For Caesar Salad Dressing Without Anchovies
Of course it makes great Caesar Salad. Beyond salad you can use this dressing for a meat marinade or to dress roasted vegetables or potatoes.
How To Make Caesar Salad Dressing Without Anchovies Easy To Eat On-The-Go
Use our Chicken Caesar Wrap For On-The-Go
Caesar Salad Dressing Without Anchovies
There are so many variations of Caesar salad dressings because it’s just so good. This is our Caesar salad dressing without anchovies, for those that either don’t care for the anchovies taste or just the thought of them.
Ingredients
- 2 Tablespoons Extra virgin olive oil
- 1/4 cup canola oil
- 1/2 cup Parmesan cheese freshly shredded
- 1 Tablespoon Worcestershire sauce
- 2 medium cloves of garlic minced
- 3 Tabelspoons fresh lemon juice about 1 lemon, extra if you want to serve lemon quarters with the salad
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
- 1 large egg, optional or use 1 Tablespoon mayonnaise
Instructions
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In a blender, lidded jar or in a cruet, add all of the dressing ingredients and shake or mix well. If not using right away make sure to mix again before dressing the salad.
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You can also use a bowl and whisk. If so, add all ingredients but the oil. Then slowly add oil while whisking, this will keep the dressing together better.
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Mince the garlic, wash the lemon and juice, shred the Parmesan cheese. Set aside. You may want to use an extra lemon and cut in wedges to serve with the salad.
Recipe Notes
Caesar salad dressing is a great not only on salad but to marinate meat or dress roasted vegetables or potatoes.
If you don’t use the egg, the dressing can be made up to a week ahead of time and kept refrigerated. If you still want to make the dressing ahead of time, make it without the egg and just add the egg right before you serve the dressing.
If using the egg then the dressing should be refrigerated and used within a day or two.
Egg is optional, it helps emulsify the Caesar dressing but isn’t necessary. It will give a creamier look and texture. You can either leave the egg out or you can use a Tablespoon of mayonnaise.
Don’t use the raw egg if serving small children, pregnant women, elderly or those with any kind of immune deficiency. Most of us are just fine with the raw egg……….how many of us love raw cookie dough? Uh, me!
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