Monday, April 4, 2011

Eggless Caesar Salad Dressing Recipe

I don't know if it's really "eggless" since may is made with eggs, but you don't have add raw eggs to the recipe. This was yummy, and trust me, you can't taste the anchovies so don't leave them out. Be brave! Just be sure to taste the dressing before adding salt as the cheese and anchovies already have a good amount of salt in them. Adjust the amount of garlic to your tastes. Some people like more than others. 1 clove is enough for me.

Makes about 1 cup

1 clove garlic
3 tablespoons Miracle Whip (or mayonnaise)
Juice of 1 lemon
3 anchovy filets
1/2 cup grated Parmesan cheese
2 teaspoons Worcestershire sauce
1/2 teaspoon of Dijon mustard (I used grainy)
1/2 teaspoon black pepper
3 tablespoons extra-virgin olive oil
salt (if needed, taste it first)

In a food processor (I used my Magic Bullet), pulse garlic until it's minced. Add all other ingredients and blend until creamy. If you have an opening in your food processor, you can go ahead and stream the olive oil in after the other ingredients are blended like the professionals would do, but honestly, I just put everything in and it turned out just as well. I suppose a blender would work too.

Serve over a salad or as a dip for pizza and wings.


Tip: Chances are you'll have extra anchoves. Store them in the fridge in an airtight container with the oil they come in. You can also buy anchovy paste. 1 tablespoon of paste should be good in this recipe.


  1. Thanks for creating such a wonderful blog on cooking!

    Worth trying all the recipes..

  2. It was nice of you to stop by! I hope you found something you like.