If I could eat one salad for the rest of my life it would be a Caesar salad. I’m so addicted to everything about it. But, I don’t like the idea of raw eggs in my dressing. So, I’ve got the perfect caesar dressing recipe for raw egg haters like me. After getting one little lick of this dressing, no one would know it’s eggless. It tastes identical to traditional caesar dressing! You’ll love this version so much you’ll wanna triple the recipe to make Caesar salad all week. And you’ll definitely add it to your regular dinner rotation. Okay folks, no more waiting. Let me tell you all about this Caesar dressing with no eggs!
The first Caesar salad I fell in love with was at the good ol’ Outback Steakhouse. My dad doesn’t like salad, so anywhere we ate I always got his unwanted salad. And Outback’s Caesar was my all-time favorite. I’m no longer a fan of theirs but that’s beside the point. I vividly remember the chilled salad plate that gave an “extra fresh” feeling. Like you’re in some high-class dining establishment. Outback’s Caesar salad was so perfect because every piece of lettuce was coated in a creamy, tangy dressing and every bite was ice cold and crunchy. It tasted like they just picked the romaine straight from the garden. Who knows what I would think now, but my memory of that salad is exactly what I love about Caesar salad.
Why Does Traditional Caesar Dressing Have Eggs?
In short, it emulsifies everything. What is emulsifying? It’s a fancy term to describe the process of mixing two things together that don’t want to mix together. Anything like oil and water. For a Caesar dressing, the eggs help emulsify or “bind together” the ingredients that don’t want to stick together.
The way my Caesar dressing recipe gets around the eggs is by using mayonnaise instead. Mayonnaise is made with eggs, so technically my dressing contains eggs. However, most people have an easier time accepting mayonnaise in their dressing than straight up raw eggs. It’s a mental thing for some people. It’s also a concern if you’re worried about salmonella. Only pasteurized eggs should be used in Caesar dressing but that’s not always the case.
Long story short, mayonnaise gives the same effect as the eggs, so I’m substituting mayonnaise for the eggs. And that’s why you can’t really taste the difference in my recipe and a classic Caesar dressing with eggs!
The Special Ingredients I Use For This Dressing
I really do think simple meals can be easy to mess up with bad ingredients. When you have a simple recipe with minimal ingredients, there’s not a lot of wiggle room. For example, mayonnaise makes up a pretty good bit of this recipe. If you use something like Miracle Whip it’s not going to taste the same. Here are a few of my favorite ingredients I use for this Caesar dressing!
- Duke’s Mayonnaise – This is the only mayo we’re allowed to use in the South. When we first got married my husband tried to pull some kind of stunt and get Hellman’s. Oh, Hell-NO.
- Lusty Monk Mustard – I love this mustard, made in Asheville, NC. It’s super punchy whole grain mustard that is to die for. If you’re able to get your hands on some, I would get several jars. Here’s the link to their website.
- Kosher Salt – The main source of salt you should using in your kitchen. I have lots of different salts for different uses but I use kosher the most. My favorite kosher salts are David’s and Diamond Crystal. I stock up on these because I go through them so quickly.
Once you have good ingredients, you can be sure you’re making a high quality dressing. This Caesar dressing is super easy to put together and can be easily doubled or tripled depending on how many you’re feeding. I hope you love it as much as I do!
Caesar Dressing Recipe
1 clove garlic, minced
3 anchovies, minced
2 Tbsp mayonnaise
2 Tbsp whole grain mustard or Dijon
2 Tbsp lemon juice
1/2 tsp Worcestershire sauce
1/4 tsp kosher salt
1/4 tsp pepper
1/3 c olive oil
In a medium bowl, whisk all the ingredients except for the olive oil. Once everything is whisked together, slowly stream in the olive oil while whisking vigorously. Whisk until everything is creamy and emulsified. Cover with plastic wrap and chill until ready to use. This Caesar dressing will last up to 5 days in the refrigerator.
Extra Tips: How to Assemble a Caesar Salad
You’ll want to prepare the croutons first, dressing second, lettuce third, and parmesan last.
- Croutons – Start by tearing a country loaf, or stale bread, into 1-inch pieces. Place on a parchment-lined sheet pan and drizzle with a lot of olive oil. Sprinkle with salt and pepper to taste. Toss with a spatula and place in a 400-degree oven until golden brown and crispy.
- Dressing – Recipe above
- Lettuce – Remove any dirty or wilted outer leaves (usually 3-4 leaves on the outside). Wash each romaine leaf individually to remove any dirt. Lay leaves flat on a kitchen towel to dry. Flip over after a few minutes. Pat dry with another kitchen towel. Tear leaves into 1-inch pieces and place in a large bowl.
- Parmesan – Use a vegetable peeler to cut thin strips of Parmesan on a cutting board.
To FINALLY assemble everything, pour dressing over lettuce and toss to coat. Add more dressing if needed. Sprinkle Parmesan shavings over top and toss. Transfer salad to plates and add more Parmesan and dressing if desired. You can also add a few cracks of black pepper for good measure. Sprinkle with croutons and enjoy!