EGGLESS Caesar Salad

EGGLESS Caesar Salad

Super versatile and very punchy.  Use it to dress Romaine with extra parmesan cheese, use it as a dip for grilled bread, or perfect for a Chicken Caesar Pasta Salad!  

2 cloves garlic

1 tsp kosher salt

1 Tbsp capers

1 Tbsp anchovy paste or 2-3 anchovies

2 tsp Dijon mustard

juice of 1 lemon

½ cup finely grated Parmesan cheese (we use Grana Padano or Reggiano)

2-3 Tbsp red wine vinegar

1 cup good extra virgin olive oil

salt and pepper to taste

1 head Romaine Lettuce, torn and cleaned

  1. Mince garlic as finely as possible or using the salt and side of your Chef’s knife rub garlic on cutting board to form a paste.

  2. Add capers and chop in with the garlic

  3. In a bowl, whisk together the anchovy paste, Dijon mustard, lemon juice, parmesan cheese and red wine vinegar; stir in garlic-caper mixture

  4. Very slowly (drop by drop at the beginning), whisk in Olive Oil; taste with a leaf of lettuce, and season with salt and pepper if needed

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