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.)