Caesar Salad Dressing Recipe No Egg
This Caesar Salad Dressing Recipe No Egg delivers a creamy, velvety texture balanced by fresh lemon juice, nutty Parmesan cheese, Dijon mustard, garlic, and finely chopped anchovies.Olive oil creates a smooth finish that coats crisp lettuce without feeling heavy. The citrus adds brightness, while the cheese brings a rich, savory character that lingers pleasantly.
Equipment
- Small Mixing Bowl,
- Measuring Cups
- Measuring spoons
- Fine grater
- Garlic grater or microplane
- Sharp knife
- Cutting board
- Whisk
- Airtight glass jar
Ingredients
- 3 tablespoons ¼ cup minus 1 tablespoon fresh lemon juice
- 1 tablespoon red wine vinegar
- 3 tablespoons mayonnaise optional for extra creaminess
- 2 teaspoons Dijon mustard
- ½ cup extra virgin olive oil
- 2 oil-packed anchovy fillets finely minced
- ½ cup freshly grated Parmesan cheese
- 1 large garlic clove finely grated
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon kosher salt or to taste
Instructions
Step 1
- Place the lemon juice, red wine vinegar, Dijon mustard, minced anchovies, grated garlic, black pepper, and kosher salt into a mixing bowl. Whisk until completely blended.
Step 2
- Slowly pour the olive oil into the bowl while whisking continuously. Continue until the mixture becomes smooth and slightly thickened.
Step 3
- Fold in the grated Parmesan cheese and mayonnaise, if using. Stir gently until the cheese is evenly distributed and the dressing looks creamy.
Step 4
- Taste and adjust the seasoning if needed. Transfer to a clean jar and refrigerate for about 20 minutes before serving to allow the ingredients to meld together.