Woolwich & Wellesley Township's Local Community Newspaper | Elmira, Ontario, Canada
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Hail caesar with the best eggless dressing

These days, with so much discussion around eating fewer preserved foods and the availability of great ingredients, making salad dressings from scratch is the perfect beginning to more ‘clean’ eating. Caesar salad is a favourite among most people, and can be found on just about every restaurant menu. That doesn’t mean it is made well. The white, gloppy, creamy ‘caesar’ dressing found in most restaurants doesn’t hold true to the original tangy, spicy dressing. Don’t omit the anchovy paste – it adds so much to the flavour.

Originally invented in Mexico as a “spicy salad for men” (ha!) the Caesar salad is so flavourful it need only lightly coat the lettuce.
Our version of the dressing is eggless, therefore it will keep in your fridge for a couple of weeks, at least.  This recipe makes enough for a good crowd of 12 people, so use as much as you need and refrigerate any leftovers.  Just bring to room temperature before serving, as the olive oil will solidify.
Mince garlic as finely as possible or using the salt and side of your chef’s knife rub garlic on cutting board to form a paste;
Add capers and chop in with the garlic;
In a bowl, whisk together the anchovy paste, Dijon mustard, lemon juice, parmesan cheese and red wine vinegar; stir in garlic-caper mixture;
Very slowly (drop by drop at the beginning), whisk in olive oil; taste with a leaf of lettuce, and season with salt and pepper if needed.

To finish the salad:
Cleaned and torn (not chopped) Romaine Lettuce, extra grated parmesan cheese, toasted garlic croutons and bacon, if desired. We often find this dressing flavourful enough that the bacon is not missed if left out.

Oily Caesar Dressing

  • 2 cloves of garlic
  • 1 tsp kosher salt
  • 1 tbsp capers
  • 1 tbsp anchovy paste
  • 2 tsp Dijon mustard
  • juice of 1 lemon
  • 1/4 cup finely grated Parmiggiano Reggiano           (parmesan) cheese
  • 4 tbsp red wine vinegar
  • 1 cup good extra virgin olive oil
  • Salt and pepper to taste

 

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