Caesar salad - egg-free

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category: [salad]


1/4 c lemon juice 1/2 c freshly grated Parmesan or Romano cheese (about 1.5 oz by weight) 1 Tbsp. anchovy paste (available in tubes in tuna section of grocery store) 2 tsp. Worcestershire sauce 1 tsp. red wine vinegar 1 Tbsp.+ 1 tsp. Dijon mustard 2 Tbsp. pureed fresh garlic (press or chop fine) Salt, pepper 3/4 c. olive oil

In blender, combine everything EXCEPT the olive oil. Blend on medium speed. Scrape down sides of blender. Then, blend in olive oil bit by bit (I usually do about 1/8 c. at a time; if you do it all at once, it won't blend well). Blend until you have a smooth dressing. If it is too thick, blend in a little water to thin.


Bread sliced into cubes (usu. about 4 slices) 3-4 Tbsp. melted butter 2 tsp. garlic powder

Toss bread cubes in butter and garlic powder to coat. Spread on baking sheet. Bake at 400-450 degrees until croutons are golden brown.


Romaine lettuce 2 Tbsp. grated Romano or Parmesan cheese Dressing Croutons

Toss lettuce, cheese and croutons. Then add dressing and toss again. This recipe supposedly feeds 6, so you may not use all the dressing. It keeps in the frig for a week or so, though, so you can use it again on other salads.

source: Cafe Figaro Egg-Free Caesar Salad, from LA Times, 1994