My Grandmother’s Egg-less Caesar

Daphne Oz Posts My Grandmother’s Egg-less Caesar Salad

Garlicky, lemony, cheesy, crisp deliciousness, courtesy of my Grandmother’s famous (and most requested) Caesar salad dressing – with a few little Daphne twists along the way. I have no doubt this will become a staple at your house as much as it is at ours! Enjoy!

See this recipe come to life on my IGTV.

My Grandmother’s Egg-less Caesar Salad

4 garlic cloves, creamed
1 tsp dry mustard
1 tablespoon capers plus brine
4 anchovies, chopped
1 tbsp red wine vinegar
Juice of 3 lemons
1 tbsp Worcestershire sauce
½ cup olive oil (more to taste – we like it tart!)
1 tbsp red wine vinegar
½ tsp honey (optional; my grandmother does not do this, but I love the balance it brings)
½ cup grated Parmesan or pecorino if you like more salty bite!
½ cup shaved Parmesan cheese
3 Romaine hearts, torn or chopped
Sea salt and fresh cracked pepper

•In the bottom of a salad bowl (preferably a giant wooden one!), mash creamed garlic, mustard, capers and anchovies together with the back of a fork until well combined. Add a large pinch of kosher salt and a few generous cracks of pepper and continue to mash another minute to form a textured paste. Add red wine vinegar, lemon juice, and Worcestershire sauce, then whisk to combine. Slowly drizzle in olive oil as you whisk to emulsify the dressing. Taste for salt and pepper, add honey if desired, then add the grated cheese and stir to combine. 

•Just before serving, add romaine to the bowl. Toss together with the dressing and top with shaved cheese. Serve and enjoy!

* One of my Grandmother’s serving tricks (she’s a mom of 6 and an expert planner ahead!) is to make the dressing in the bottom of the serving bowl. Then, top dressing with an upside down plate to cover the liquid and pile the lettuce on top. When you are ready to serve, simply pull out the plate and toss to combine! Voila, crisp Caesar salad every time!


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