Best Homemade Caesar Dressing (No Mayo)
Classic homemade caesar dressing without mayo, the way it should be! This dressing is delectably simple, with anchovy paste in place of whole filets and plenty of zesty, lemony, garlic goodness. My family has been making this salad as long as I can remember, it’s a side at almost every gathering. Tried and true is an understatement!
This is truly my favorite salad of all time. I rarely order caesar salad out, unless its a high end restaurant that will have high quality homemade dressings. Theres nothing worse than getting a caesar salad with clumps of mayo stuck to the lettuce. Don’t get me wrong, I make a few dressings that require mayo, but caesar dressing tastes SO much better the traditional way, with an egg and olive oil as the base.
There is nothing overpowering is this dressing, each ingredient is subtle. You will taste garlic and hints of lemon, and no vinegar required, as to not overpower the rest of the ingredients. You won’t notice the distinct anchovy taste, the anchovy paste is there to add depth to the flavor of the dressing, subtle yet not to be ommitted here! The grated parmesan is the “cherry on top”, if you will, in this dressing.
What to eat with caesar salad
Caesar salad is great on its own with a protein on top. Try with grilled chicken, shrimp, salmon, steak, or grilled portobello mushrooms.
Caesar salad makes a great side dish. I love making it with pizza night, or pasta night. It’s also great in replace of a vegetable for your meal.
Some notes about the ingredients in this recipe
garlic
Garlic is a big player in the flavor of this dressing. Using fresh garlic in recipes is always recommeded, but especially with salad dressings. You won’t get the same zesty bite we need.
lemon
Same story here, fresh lemon juice only! Lemon juice serves as the acid in this dressing, no vinegar. Vinegar tends to overpower dressings, and the flavor is meant to be subtle. I use a whole lemon, it usually gives me 3 tbsp of juice. Its the perfect amount for just a hint of lemon brighten the flavor and compliment the garlic.
anchovy paste
I choose to use paste, as its already a smooth texture and blends well into the dressing. I just keep the tube with my condiments in the refrigerator for next time. You can use whole anchovy filets, if you prefer, minced fine with a knife. 1-2 filets should give you 1 teaspoon of paste.
raw egg
Tradionally, this dressing is made with a raw egg, or some recipes call for just the yolk. This gives the dressing its rich flavor. You will not be able to pick out the taste of the egg. I have never been concerned with consuming raw egg, as it is considered very low risk, however the choice is yours. Here is an article with more on the subject.
extra virgin olive oil
Quality is key when using olive oil in salad dressings. This taste makes an incredible difference, just like it does with high quality butter vs. margarine. Cheaper olive oils can solidfy in the refrigerator.I keep two bottles of EVOO in my kitchen, one for cooking and one higher quality for dressings. I usually look for one with a small Italian flag on the label, indicating that it is from Italy. My personal preference is Colavita.
parmesan
Not to beat a dead horse here, but fresh, high quality parmesan is key. Basically, if you’re making your own salad dressing, you’re already leveling up, so be sure to do it with fresh high quality ingredients. Fresh paremesn has a slightly nutty taste to it that you don’t get with the fake kind. No shelf-stable shaker cheese allowed. There’s a time and a place for Kraft shaker cheese, and its not in this homemade caesar dressing. I love using Belgioioso!
romaine & croutons
Toss with two heads of chopped romaine and croutons, I prefer Chatham Village caesar croutons or homemade. Then shave some more fresh paresman on top with a vegetable peeler. PERFECTION.
Best Homemade Caesar Dressing (No Mayo)
Ingredients
Method
- In a medium bowl, combine garlic, lemon juice, anchovy paste and egg. Whisk until completely combined.
- While whisking the entire time, slowly drizzle in the olive oil. This needs to be be done in a slow stream, whisking constantly, as this will emulsify the olive oil and create the “fluffy” salad dressing texture.
- Whisk in grated parmesan and fresh ground pepper to taste.
- Slowly add half the dressing to a large bowl with chopped romaine and croutons. Toss until combined. Add more dresssing to your taste. Top with shaved parmesan.
Traditionally, mayo was made by whipping egg yolk, olive oil and lemon. It’s a risky process, where the concoction can separate if the ingredients are not perfect temperature, perfect order, perfect balance. What you find on the shelves is a very distant cousin of the real stuff, and it makes a huge difference in this recipe. Adding the basic ingredients, and making sure they are the right ones (jarred mayo rarely has seen the yolk or the olive oil!) is what makes this recipe a winner. I have made this recipe using an immersion blender and found that it is a foolproof method to avoid separation.