Homemade Caesar Salad Dressing Without Raw Anchovies Food

CREAMY CAESAR SALAD DRESSING (NO ANCHOVIES)

Steps:

• Combine all ingredients (mayonnaise, juice from a large lemon + the zest from half, Parmesan cheese, coarse ground Dijon mustard, Worcestershire sauce, and freshly ground salt and pepper) in a food processor and combine until creamy.
• Serve over your favorite greens and enjoy!

CAESAR DRESSING WITHOUT ANCHOVIES RECIPE

Steps:

• Add the mayonnaise, Dijon mustard, garlic, lemon juice, white wine vinegar, Worcestershire sauce, salt, and pepper to a food processor. Blend until the ingredients are pureed.
• Very slowly pour the oil into the food processor while it's pureeing until the mixture has thickened and emulsified. If you're worried that you'll pour it in too quickly, it's best to do this a Tablespoon at a time.
• Add in the parmesan cheese and pulse about 5 or 6 times.

HOMEMADE CAESAR SALAD DRESSING WITHOUT RAW ANCHOVIES

Steps:

• Add all of your ingredients to the food processor except for the olive oil. If your food processor has chop and puree options, select puree. Begin to puree your ingredients. Slowly add one tablespoon of olive oil into your food processor while it purees. Turn your food processor off, and test your dressingSlowly add another tablespoon (or more) of olive oil until you get the consistency you desire (two tablespoons gave me the perfect thick consistency I like in a Caesar salad dressing). Add more vinegar if you'd like as well.
• Store in the refrigerator in a container with a tight lid and consume within 3-4 days

CAESAR SALAD DRESSING

Steps:

• In a large wooden bowl, using a wooden spoon, mash chopped garlic cloves to a fine paste with salt.
• Stir in egg yolks and Dijon mustard.
• Add anchovies, and grind to a paste.
• Add lemon juice, Worcestershire, hot sauce and season with pepper.
• Slowly whisk in olive/canola oil until dressing is creamy.
• Add lettuce to bowl, and toss to coat leaves thoroughly with dressing and grated Parmesan.
• Sprinkle croutons over salad.

CAESAR SALAD-NO ANCHOVIES, NO EGGS

Steps:

• Set lettuce into a large serving bowl.
• Place dressing ingredients into a blender (yes all at once), put the lid on your blender, and blend until smooth.
• Pour some of the dressing over lettuce, as much or as little as you prefer, and toss well to coat leaves with dressing; I tend to use less and have extra to save for another salad later in the week.
• Set one clean hand over your salad bowl and squeeze the lemon half over it- letting the juice drip through your fingers, but catching the pits (discard pits).
• Grind some black pepper over the salad to taste.
• Add Parmesan cheese and stir to coat.
• Taste for seasonings, adding a little more salt, pepper, or cheese if desired.
• When the seasonings are correct, add the croutons to the top, give a quick stir, and serve immediately.
• This does not keep well- if you need to make in advance, prepare the salad dressing alone and then toss everything together just before serving.

NO-RAW-EGG CAESAR SALAD DRESSING

Steps:

• You can prepare this dressing by hand with a whisk and some elbow grease, but it's easier to use a blender or food processor.
• Put all ingredients except oils and parmesan in bowl of food processor or blender (or in a bowl) and combine well.
• With food processor (or blender) running, slowly dribble in oils--or slowly whisk in oils, if making by hand.
• You could use either all olive oil or all canola oil, but I prefer to use both.
• Lastly, blend in the parmesan.
• Taste; adjust seasonings as you wish (you may want to add salt, but the anchovy paste and worcestershire do provide the recipe with a fair amount of saltiness).
• Either use right away, or refrigerate; it thickens when chilled, however, so you may have to give it a little whisk to loosen it up if you've stashed it in the fridge (it makes a great dip when thickened, though).
• This dressing makes enough to dress one large caesar salad.

EASY HOMEMADE CAESAR SALAD AND DRESSING (WITHOUT ANCHOVIES)

Steps:

• In a large serving bowl, combine chopped romaine, 1/4 cup grated Parmesan cheese and croutons.
• Season with salt and pepper, to taste.
• In a small mixing bowl, whisk together 1/4 cup grated Parmesan cheese, mayonnaise, milk, lemon juice, Dijon mustard and minced garlic.
• Pour dressing over salad, toss to coat and serve.