+
Home Cooking

Best Caesar Salad dressing (no anchovies)

Bigtigger | Feb 26, 200805:42 PM     37

A very forgiving recipe, with lots of tang and garlic to mask the absence of anchovies - everyone absolutely loves it. Adjust to suit your taste. The below makes enough to dress generously a bowl of salad for 6-8 moderate eaters.

Combine and process in food processor until thoroughly blended:

- 3 garlic cloves
- 3/4 - 1 cup mayonnaise
- 1+ tsp dijon mustard
- 1/2 tsp English mustard (dry powder)
- 2 1/2 - 3 tbs red wine vinegar
- 2 tsp worcestershire sauce
- 1/2 - 3/4 cup freshly grated parmesan cheese
- salt and pepper to taste

Then add to the mixture in a thin stream while continuing to process:

1/4 cup light olive oil

Process until mixture is emulsified.

I fry some bacon up and chop it finely, also some french bread croutons, then toss the whole salad with the dressing.

Most people find this a meal.

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

Treat Yourself to Tapas at Home for a Virtual Spanish Vacation
Explore

Treat Yourself to Tapas at Home for a Virtual Spanish Vacation

by Jessica Merritt | With coronavirus making travel a tricky and even potentially dangerous prospect this year, we're embracing...

Throw an Italian Aperitivo That Will Put Summer Happy Hours to Shame
Entertaining

Throw an Italian Aperitivo That Will Put Summer Happy Hours to Shame

by Pamela Vachon | With coronavirus making travel a tricky and even potentially dangerous prospect this year, we're embracing...

11 Grilled Chicken Recipes with Global Flavors for BBQ That's Never Boring
Recipe Round-Ups

11 Grilled Chicken Recipes with Global Flavors for BBQ That's Never Boring

by Caitlin M. O'Shaughnessy and Jen Wheeler | With coronavirus making travel a tricky and even potentially dangerous prospect this year, we're embracing...

11 International Sauces to Enliven Your BBQ, from Aji Verde to Zhoug
Recipe Round-Ups

11 International Sauces to Enliven Your BBQ, from Aji Verde to Zhoug

by Pamela Vachon | With coronavirus making travel a tricky and even potentially dangerous prospect this year, we're embracing...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.