There are so many variations of Caesar salad dressings because it's just so good. This is our Caesar salad dressing without anchovies, for those that either don't care for the anchovies taste or just the thought of them.
- 2 Tablespoons Extra virgin olive oil
- 1/4 cup canola oil
- 1/2 cup Parmesan cheese freshly shredded
- 1 Tablespoon Worcestershire sauce
- 2 medium cloves of garlic minced
- 3 Tabelspoons fresh lemon juice about 1 lemon, extra if you want to serve lemon quarters with the salad
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
- 1 large egg, optional or use 1 Tablespoon mayonnaise
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In a blender, lidded jar or in a cruet, add all of the dressing ingredients and shake or mix well. If not using right away make sure to mix again before dressing the salad.
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You can also use a bowl and whisk. If so, add all ingredients but the oil. Then slowly add oil while whisking, this will keep the dressing together better.
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Mince the garlic, wash the lemon and juice, shred the Parmesan cheese. Set aside. You may want to use an extra lemon and cut in wedges to serve with the salad.
Caesar salad dressing is a great not only on salad but to marinate meat or dress roasted vegetables or potatoes.
If you don't use the egg, the dressing can be made up to a week ahead of time and kept refrigerated. If you still want to make the dressing ahead of time, make it without the egg and just add the egg right before you serve the dressing.
If using the egg then the dressing should be refrigerated and used within a day or two.
Egg is optional, it helps emulsify the Caesar dressing but isn't necessary. It will give a creamier look and texture. You can either leave the egg out or you can use a Tablespoon of mayonnaise.
Don't use the raw egg if serving small children, pregnant women, elderly or those with any kind of immune deficiency. Most of us are just fine with the raw egg..........how many of us love raw cookie dough? Uh, me!