Your hunt for an eggless, restaurant quality caesar salad dressing recipe is over!
This dressing gets its punch from capers and a dash of Worcestershire. It blends up super creamy and combined with crispy Romaine and Parmesan cheese, makes for a truly superb Caesar Salad.
What Should I Put this Eggless Caesar Salad Dressing On?
- Classic Caesar Salad
- Smashed Brussels Sprout Caesar Salad
- The Only Kale Caesar Salad Recipe You Need
- Kale and Cauliflower Caesar Salad
- Romano Bean Caesar Salad
What Makes This Eggless Caesar Dressing So Good? (Psst: It’s Not Mayo!)
- Fresh lemon juice makes it bright and fresh.
- Capers add briny depth instead of anchovies (but I wouldn’t fault you for adding one in.)
- Dijon mustard helps emulsify and adds sharpness.
- Worcestershire sauce delivers savory umami.
- Grapeseed oil + olive oil create a silky texture without overpowering flavor.
- Fresh garlic gives that unmistakable Caesar punch.
Eggless Caesar Dressing
CAESAR DRESSING INGREDIENTS
4 tbsp fresh lemon juice
1 tbsp capers, drained
1/2 tbsp Dijon mustard
1/2 tbsp Worcestershire sauce
2-3 large garlic cloves (more garlic will make the dressing thicker)
1 anchovy (optional)
2/3 cup neutral flavored oil such as grapeseed or avocado
2 tbsp extra virgin olive oil
Kosher salt and pepper, to taste
- Easy Skillet Cheesy Crumbs
1/2 cup panko bread crumbs
2 tbsp extra virgin olive oil
1/2-3/4 tsp seasoned salt (If you don’t have any, combine and use 1/4 tsp granulated garlic, 1/4 tsp smoked paprika, 1/8 tsp sugar, 1/2 tsp kosher salt)
1/2 tsp Italian seasoning
2 tbsp grated Pecorino or Parmesan cheese (the kind that looks like sand)
- Parmesan Frico
4 oz. block of Parmesan Cheese
- Fried Garlic Chips
5 large cloves of freshly peeled garlic
1/2 cup neutral oil suitable for high heat
kosher salt
Caesar Dressing Directions
- I prefer to use my immersion blender to make this, but you can use a top loading blender too. Into your blender carafe, combine the lemon juice, capers, Dijon, garlic, anchovy (if using), and Worcestershire. Blend until homogenous. While blending, drizzle in the neutral oil, then the olive oil. Season to taste with Kosher salt and black pepper.
- Easy Skilled Cheesy Crumb Directions
- Heat the olive oil in a 10-inch skillet over medium heat for about one minute. Add the panko bread crumbs and toast for 2-3 minutes. Add the seasoned salt and oregano and continue toasting, stirring often, until golden, about 3-4 minutes. Remove from the heat, stir in the Pecorino, and cool on a heat safe plate.
- Parmesan Frico Directions
- Preheat oven to 350°(F), adjust oven rack to middle position and line a small sheet pan with parchment paper. Use a microplane grater to grate appx. 1 cup of Parmesan cheese. Spread the freshly grated Parmesan cheese into a thin, even layer on the sheet pan (a little parchment showing through is ideal so you get that lacy appearance. Bake 7–9 minutes, until bubbly and lightly browned. Cool completely, then break into 1–2 inch pieces.
- Fried Garlic Chips
- Using a mandolin slicer (and a cut glove), slice the garlic cloves on the thinnest setting. Add the oil and the sliced garlic (making sure to separate the pieces well) to a medium saucepan or skillet. You want the oil to be at a 1/2 inch level in the pan. Place the skillet/saucepan over medium heat. Cook the garlic until it is light amber in color, stirring occasionally. This takes me about 6 minutes, but go based on color, not cook time, because the garlic chips will continue to darken as they cool. Once the garlic is light amber, remove from the oil using a strainer, and place on a paper towel lined plate. Season with salt immediately.
Equipment
Braun Immersion BlenderBuy Now!- THE ORIGINAL MICROPLANE GRATER/ZESTERLINK TO MICROPLANE GRATER
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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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