Classic Caesar Salad with Eggless Caesar Dressing
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Creamy, crunchy, salty, tangy — it’s one of those salads that hits every craving. But if you’ve ever skipped it because of the raw eggs and anchovies, let me stop you right there.
This Caesar Salad is in our weekly rotation. It is a bit non-traditional, as there are no eggs or anchovy in the dressing. Classic Caesar dressing traditionally uses raw egg yolks and anchovies to create that signature richness and umami. My version skips both, and not only is it safer for meal prep and more accessible for plant-forward eaters — it’s also ridiculously delicious. We’re talking creamy, garlicky, lemony dressing that you’ll want to keep in your fridge all week. And you don’t need a blender or fancy tools — just a bowl, a whisk, and about 5 minutes.
Ingredients
3 romaine lettuce hearts, washed and dried (currently obsessed with this COLLAPSIBLE salad spinner)
1 batch Eggless Caesar Dressing, recipe below
1/2 batch Herb and Parmesan Croutons, recipe below
1 cup grated Parmesan or Pecorino Romano cheese
freshly ground black pepper (preferably from a pepper mill)
- Eggless Caesar Ingredients
2 oz. fresh lemon juice
1 tbsp capers, drained
1/2 tbsp Dijon mustard
1/2 tsp Worcestershire sauce (use vegan if you want a completely plant based dressing)
3 peeled garlic cloves
2/3 cup grapeseed oil (or your preferred neutral flavored oil)
2 tbsp olive oil
3/4 tsp Kosher Salt
1/2 tsp freshly ground black pepper
- Herb and Parmesan Croutons Ingredients
6 cups day old baguette, cubed
1/2 cup olive oil
1/4 cup grated Parmesan (or Pecorino)
3/4 tsp each, Basil, Oregano (or use 1 1-2 tsp Italian Seasoning)
1/2 tsp granulated garlic
1/2 tsp season salt (I make my own, but any store-bought will do- just adjust quantity to taste)
1/4 tsp black pepper
Directions
- Slice the romaine hearts into one inch pieces and place in a large bowl. Add 2 cups of the croutons to the romaine. Add 1/2 cup of salad dressing to bowl and toss the salad using tongs. Add additional dressing as desired. Please don’t skimp. You need to coat each piece of lettuce thoroughly to ensure that cheese clings appropriately. Add 1/2 cup of grated Parmesan and a few cranks of black pepper to bowl and toss. Plate salads and pass around additional dressing and cheese.
- Eggless Caesar Dressing Directions
- Combine the lemon juice, capers, Worcestershire, mustard and garlic in your blender or food processor and pulse until the garlic and capers are finely chopped. With the motor running, drizzle in the grapeseed oil, then the olive oil, and season to taste.
- Crouton Directions
- Preheat oven to 375 °(F) and cover a half sheet pan (18 x 13) with parchment paper or foil. Toss the bread cubes with oil, then add in the remaining ingredients except for the Kosher Salt. Toss the bread cubes to evenly distribute the seasoning. Spread the bread cubes onto the prepared pan and cook on middle rack for 7 minutes, keeping a close watch on croutons so they don’t burn. Remove the pan from the oven and toss the croutons, turning any browned pieces over. Place the pan back in the oven for 5-6 minutes. Remove croutons from oven and taste for seasoning, adding Kosher Salt if necessary.
Sarah Faris: The salad Whisperer
Sarah is a classically trained chef and Mom whose passion is spreading the gospel of salad. A native New Yorker, she now calls Miami, FL home.
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