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Thread: Caesar salad dressing without anchovies

  1. #1
    Melie Benavidez Guest

    Default Caesar salad dressing without anchovies

    do all caesar salad dressings have anchovies.....roadhouse..joes crabshack...please can someone post a caesar salad dressing receipe without anchovies

  2. #2
    Join Date
    Jun 2006
    Coeur d'Alene, ID

    Default Re: Caesar salad dressing without anchovies

    I used this recipe for years. Just omit the anchovies. Now I just buy the Litehouse Caesar dressing and add a touch more garlic and a squeeze of lemon.

    Low cholesterol egg substitute equal to one egg (Egg substitutes are safer because they are pasteurized and free of bacteria)
    Juice of 1 to 1 lemons. If in doubt, use a little more
    1 tablespoon of Worcestershire sauce, or a good splash
    teaspoon dry mustard powder
    teaspoon freshly ground pepper, or to taste
    1 can flat anchovy filets, or 1 tablespoon anchovy paste
    cup grated Parmesan Cheese
    Any salad oil. I prefer the low cholesterol kind. Corn or olive oil are both good.
    1 clove garlic, peeled. If you like it real garlicky, use two., but never garlic powder or garlic salt
    Head of Romaine lettuce, torn and chilled


    In a blender, put lemon juice, Worcestershire sauce, egg, mustard, pepper, garlic clove and anchovy. Run blender at medium to high speed until all ingredients are chopped up and liquefied. Add Parmesan Cheese and blend in.

    With the blender running at high speed and the cover in place, slowly start adding oil through opening in cover. As the oil blends in, the mixture will thicken like mayonnaise, and finally stall the blender. When that happens, the dressing is done.

    Turn off the blender and taste. If not sour enough, add some more lemon juice and turn the blender on again. You may have to cycle the blender on and off several times to get it to mix completely. It will be very thick.

    Spoon mixture into a lidded container like a Mason jar and refrigerate to allow flavors to blend. Let it "age" for 1 to 2 hours before use. It will keep refrigerated for about a week.

    Tear up Romaine lettuce and chill before adding dressing. Add dressing and toss. You will notice that this dressing (unlike traditional Caesar dressing) will coat the lettuce and stay put. Add some crisp croutons at the last minute before serving and top each serving with a little more grated Parmesan cheese and anchovies, if desired.

    I add some cooked boneless, skinless chicken, cut in bite-size chunks, (or cooked salmon, shrimp or whatever else I have leftover in the fridge that sounds good *g*) and serve this salad as a dinner with garlic bread - Yummy!!!

  3. #3
    Join Date
    Jun 2006
    Toronto, Canada

    Default Re: Caesar salad dressing without anchovies

    Here's one I've used for years and gotten rave reviews for


    This salad is extremely portable and makes a great addition to any party (as long as everyone eats some of it)

    1/8 - 1/4 C Oil (your choice)
    2 cloves Chopped garlic
    few dashes Worcestershire
    2 dashes Tabasco
    1 Tbsp. Prepared mustard (I use French’s)
    1 Tbsp. Vinegar (your choice)
    1 Egg whole
    1 Tbsp. Lemon Juice
    salt and pepper to taste
    1 head Romaine lettuce (washed and ripped into bite-size pieces)
    1 handful Bacon bits (real or fake)
    Parmesan cheese

    Put all ingredients except last four into a large bowl then whip (or wiz it together in a food processor). At this point, the lettuce, bacon bits, croutons and cheese can be placed on top of the dressing and refrigerated, to be taken out and tossed later. Or, everything can be tossed at this point, eaten and enjoyed. If it is going to be a while before you mix the salad, put the lettuce & croutons into separate plastic bags
    Sometimes I wiz the parmesan cheese into the dressing as well. Makes it creamier.
    Last edited by Rubelishous; 08-30-2011 at 01:08 PM.

  4. #4
    Join Date
    Oct 2007
    Manitoba, Canada

    Default Re: Caesar salad dressing without anchovies

    This is our favorite


    Serves: 4 small side salads or 2 large dinner salads

    1/2 cup Hellmann's mayonnaise (Real, Light or Reduced Fat)(I use Olive Oil Hellmanns)
    1/4 cup milk
    1/4 cup fresh parmesan cheese, grated
    2 tablespoons lemon juice
    2 tablespoons Dijonaise/Dijon mustard
    1 garlic clove, pressed
    1/4 teaspoon pepper


    Place dressing ingredients in a small covered jar, shake well.
    Chill until ready to serve.

    Dressing will keep for up to 1 week in the refrigerator. Makes 1 cup dressing.
    A friend is one who walks in when others walk out
    ~Walter Winchell

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