Caesar Salad Dressing (with dairy free variation)
This is the best tasting Caesar Salad dressing I have ever had. I have been making it for years and my family loves it. For those of you with dairy allergies, try to swap the parmesan for Nutritional Yeast. You will be pleasantly surprised and able to add the popular Caesar Salad back to your dinner table.
2 small garlic cloves, minced
1 teaspoon anchovy paste (found near the canned tuna in the supermarket)
2 tablespoons freshly squeezed lemon juice (from one lemon)
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 cup mayonnaise (homemade mayo optional)
1/2 cup freshly grated Parmigiano-Reggiano (If dairy-free, sub ¼ cup Nutritional Yeast)**
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
In a medium bowl, whisk together the garlic, anchovy paste, lemon juice, Dijon mustard and Worcestershire sauce. Add the mayonnaise, salt, and pepper and whisk until well combined.
Now add EITHER the parmesan OR nutritional yeast if making dairy-free. Wisk well.
Taste and adjust to your liking. The dressing will keep well in the fridge for about a week.
(Tip: For Dairy-Free / Gluten-Free Caesar Salad…use romaine lettuce, grape tomatoes, cucumber, and avocado. Top with grilled chicken for a complete meal and add the desired amount of Dairy-Free Caesar Salad dressing.)
- **FOR DAIRY FREE—ELIMINATE GRATED PARMESAN AND ADD ¼ CUP NUTRITIONAL YEAST. Not familiar with Nutritional Yeast? It can be found at Amazon or most large chain grocery stores and healthier option food stores. I use Bragg brand but there are a lot of other brands out there.
- Original recipe can be found at Once Upon a Chef.