Adapted from Anne Burrell's Eggless Caesar Dressing recipe, this Caesar dressing does not use raw
eggs. Feel free to experiment with the ingredients as I did to get it to your taste. It is very good. You can find
Anne's original recipe at foodnetwork.com.
Preparation Time: 15 minutes plus sit time Serving Size: about 12 ounces
- 1/2 cup grated Parmigiano Reggiano cheese
- 1/2 cup grated Pecorino Romano cheese
- 1/2 cup lemon juice (usually 2 lemons)
- 3 garlic cloves, chopped
- 2 tablespoon Dijon mustard
- 6 anchovy filets
- 1/2 teaspoon Worcestershire sauce
- 1/8 teaspoon Texas Pete hot sauce
- kosher salt and fresh cracked black pepper, to taste
- 1/2 to 3/4 cup extra virgin olive oil
|Click on picture for more images.
Place the two grated cheeses, lemon juice, chopped garlic, Dijon mustard, anchovies, Worcestershire
sauce and Texas Pete in the bowl of a food processor that has a feed chute. Turn on the machine and let
it run for about 15 seconds. While running, drizzle in the olive oil to reach desired consistency. Run
for 15 more seconds. Turn off the machine and season to taste with salt and pepper. Let sit to allow
flavors to blend.
To make a Caesar salad, pour a couple tablespoons of the dressing in a large bowl. Add rinsed and
dried chopped romaine lettuce. Crack black pepper to taster over lettuce. Pour another couple teaspoons
of the dressing over the lettuce. Add your favorite croutons and shaved Parmigiano Reggiano. Add more
dressing to taste. Toss well and serve in chilled salad bowls or plates.
(Dressing recipe may be halved.)