In this post, I share my no mayo caesar salad dressing recipe. The recipe is unique because it is using a lettuce I grow in my home garden every spring, summer, and autumn.
The temperatures are starting to warm up which means many of my lettuces need to be harvest for the best flavor. I am thrilled to share this recipe because it uses the bibb lettuce variety which is like my buttercrunch variety. The buttercrunch is a plant that tastes great when the summer heat sets in but I’ve got new summer herbs and flowers to put in these window boxes. I’ve grown this plant in my dome garden during the late days of summer in the pond. Get the Caesar Salad Recipe on my site!
Eggs in the Caesar Dressing
I recently learned this tip when searching for mayo substitutes. When a hard-boiled egg is pushed through a fine-mesh strainer, it brings the thickness and texture a dressing would normally get from a raw egg. really… give it a try!
No Mayo Caesar Salad Dressing
I love tinkering with ingredients and gauges to help make the recipe a hit. My boys are the biggest critiques so if they love the recipe it is worth sharing on my website. Be sure to check out this recipe and don’t forget you can print it as well.
Bring on The Oil in Ceasar Salad Dressing
For the dressing in this post, a small amount of olive oil and then finishing with a neutral oil at the end. Vegetable oil is mentioned but you can easily use grapeseed, canola, or any other neutral oil instead. What is a neutral oil?
Ingredients
- 1 (2-ounce) can oil-packed anchovy fillets, drained
- 2 cloves garlic, coarsely chopped
- 3 large egg yolks
- 1 teaspoon Coleman mustard
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons olive oil
- 1/2 cup vegetable oil
- 2 tablespoons finely grated Parmesan cheese
- Freshly ground black pepper
Instructions
- Make an anchovy-garlic paste by mixing the anchovies and garlic together until the mixture is mostly smooth like paste. ( set aside )
- Whisk egg yolks in a medium bowl until smooth.
- Whisk in the mustard until just combined.
- Whisk in the anchovy-garlic mixture we set aside earlier.
- Whisk in the lemon juice. While whisking, pour in the lemon juice until smooth.
- Whisk in the olive oil to create a thick emulsion.
- Finish with vegetable oil. Continue whisking and slowly pour in the vegetable oil.
- Once all of the vegetable oil is added, whisk for another minute to thicken.
- Season and serve. Whisk in the Parmesan cheese.
- Season with black pepper as needed. (LOVE THIS!!!)
- Serve immediately.
more about the dressing… what can I say… it is amazing!
Let’s Connect
How do you keep your salads healthy? Sometimes I get a little carried away with all the fun things you can add to the lettuce to jazz it up. This recipe is for sure one of my all-time favorites and I hope it becomes one of yours as well. I’d love to hear from you so please leave a comment below. Feel free to share this fun recipe with your friends on social media where you will find me @brenhaas.
Let’s Connect Soon,
