No-Raw-Egg Caesar Salad Dressing

Submitted by Lennie

"So many folks worry about using raw eggs in salad dressings, so this dressing is a real find. Even better, it's absolutely delicious--and is so easy to make. Thanks to Bonnie Stern for this one."

 

• Ready In: 10mins
• Ingredients: 10
• Serves: 6

ingredients

• 59.14 ml mayonnaise (not lowfat, not miracle whip)
• 3 clove garlic, minced
• 4.92 ml anchovy paste
• 14.79 ml fresh lemon juice
• 14.79 ml sherry wine vinegar (or red wine vinegar)
• 4.92 ml Dijon mustard
• 4.92 ml Worcestershire sauce
• 59.14 ml extra virgin olive oil
• 59.14 ml canola oil
• 177.44 ml freshly grated parmesan cheese

directions

1. You can prepare this dressing by hand with a whisk and some elbow grease, but it's easier to use a blender or food processor.
2. Put all ingredients except oils and parmesan in bowl of food processor or blender (or in a bowl) and combine well.
3. With food processor (or blender) running, slowly dribble in oils--or slowly whisk in oils, if making by hand.
4. You could use either all olive oil or all canola oil, but I prefer to use both.
5. Lastly, blend in the parmesan.
6. Taste; adjust seasonings as you wish (you may want to add salt, but the anchovy paste and worcestershire do provide the recipe with a fair amount of saltiness).
7. Either use right away, or refrigerate; it thickens when chilled, however, so you may have to give it a little whisk to loosen it up if you've stashed it in the fridge (it makes a great dip when thickened, though).
8. This dressing makes enough to dress one large caesar salad.

Reviews

[tzisa]

I was very excited to see this posting, because I'm needing to eliminate raw eggs from my diet. Unfortunatly, I was disappointed to see that Mayonnaise was the first ingredient, as Mayonnaise has raw eggs in it. Otherwise, the recipe sounds really good.