Back in college I had a love for caesar salad. Who doesn’t? I ate those salads all the time! And then…I got sick. I think the dressing was old or made with a bad egg…and I was so so sick. And so I swore off cesar salads for life. Now that I’m several years removed from the food poisoning – I’ve been thinking about Caesar salad again. But the thought of raw eggs in my dressing still makes me cringe. So I came up with the idea of making a yolk free dressing. Kid and pregnant lady (me!) friendly!
I played around with the recipe and came up with this easy, no fail, Caesar dressing. I subbed mayo for oil and raw eggs. You get the same taste without the risk of food poisoning. I took a Caesar salad dressed in my homemade dressing a friend’s house for dinner and they all loved it!
When making a Caesar Salad – I love Anna’s homemade croutons – so good! It’s also a must that you have shaved parmesan. And lots of it for that matter!
This dressing is perfect for a classic salad, but also great on a sandwich. A chicken Caesar salad will hit the spot at lunch time. So forget those raw eggs – and go for a no yolk dressing!
- 1 tbsp dijon mustard
- 1 tsp worcestershire sauce
- 1/2 cup mayo
- 1 clove garlic, minced
- juice from 1 lemon
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp anchovy paste
- 1/8 cup fresh grated parmesan cheese
- Combine all ingredients in a blender or food processor and blend until smooth.
- Keep in fridge for up to 1 week.