Eggless Caesar Salad Dressing

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Valentine’s Day is coming up and I have no intention of leaving my house on that day. I know most people get excited to get dressed up and go out for a nice meal. I am the complete opposite! I hate the crowds and the expectations that go along with Valentine’s Day, I would much rather relax at home with my husband and daughter.

Just because I’m staying in doesn’t mean I can’t have a great meal on this holiday. This year I’m making shrimp scampi, a Caesar salad with homemade dressing and red velvet whoopee pies without the red food coloring. Caesar salads are great because they are tasty and look so nice next to almost any entrée. I love the dressing, but get a little grossed out by raw eggs that are in most recipes for this dressing. My recipe omits the eggs and it so delicious! It’s not quite as heavy as the traditional Caesar dressing and takes less than 10 minutes to make.

½ pound shredded parmesan cheese

1 ½ lemons, juiced

½ cup olive oil

1 Tablespoon anchovy paste

1 Tablespoon Dijon mustard

1 small shallot

Place all ingredients and into a food processor and blend until smooth. So easy!

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This recipe is perfect with just romaine lettuce and some croutons. I mixed my dressing with some baby spinach and greens and topped with just a bit of black pepper. The lack of eggs makes this dressing so light and wonderful!  I like to store this in a mason jar in the fridge, just give it a quick shake before you dress your salad.

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