Eggless Caesar Salad Recipes

EMERIL'S EGGLESS CAESAR SALAD

Steps:

• In a mixing bowl combine the lemon juice, garlic, mustard, anchovy paste, salt, and pepper.
• Whisk in the canola oil to blend.
• In a large salad bowl, toss the lettuce with the dressing. Add the croutons and top with Parmesan.

EGGLESS CAESAR SALAD DRESSING

Steps:

• In a blender, combine the mayonnaise, Worcestershire, mustard, lemon juice, vinegar and garlic and blend until the ingredients are combined. Make sure the garlic is completely blended.
• With the blender still running, slowly add the olive oil. Add the Parmesan cheese and continue to blend. Pulse until the ingredients are combined. Season with salt and pepper.
• The dressing can also be made in a bowl with a whisk. Mince the garlic first before adding it.

QUICK AND CREAMY EGGLESS CAESAR DRESSING

Steps:

• In the bowl of a food processor combine the mustard, Worcestershire, garlic, vinegar, lemon juice and anchovy fillets. Pulse until the garlic and anchovy fillets are well chopped. Scrap the sides of the bowl occasionally to ensure even and uniform blending of the ingredients.
• While running the processor continuously, pour the olive through the cap into the processor bowl in a slow and steady stream, and process to a smooth and creamy texture.
• When all of the oil has been incorporated add the Parmesan cheese with one final spin in the processor. Adjust the seasoning with salt and pepper.
• Pour into a clean container and refrigerate until ready to use.
• Will keep for 4 to 5 days refrigerated.

THE BEST EGGLESS CAESAR DRESSING

Steps:

• Combine all ingredients in a jar and shake vigorously until smooth.
• Makes 1 cup.