Vegetarian Caesar Dressing
Posted By Savita
This Caesar dressing recipe will be the only recipe you will ever eat for rest of your life!
I know! Big promise? Well I'm not saying that for nothing.. I really mean it!
What are the odds that this is also a vegetarian Caesar dressing! No eggs, no mayo, no fish products.. and still a creamy, garlicky and flavorful dressing with briny capers, nutty parmesan, tangy mustard, and lots of black pepper.
Recipe for caesar dressing is not so complicated but I often not able eat any in restaurants due to mayo and anchovies. So, I make some easy replacements to whip a batch of vegetarian version which is as delicious as classic.. actually even better and good for you!
Also, it stays good in refrigerator for up to a week. I like to make big batch during weekend and then use it on almost everything! I must tell you that not just Caesar Salad, this dressing also works PERFECT on grilled/steamed vegetables!
If you are new to Caesar Salad and what goes in it?! Let me share, a few words about this Italian masterpiece!
- 1 Cucumber (sliced in half-moons)
- 4 Lettuce (hearts of romaine lettuce, chopped)
- Parmesan Cheese (one small wedge, and vegetable peeler for shaving)
- 1 tbsp Mustard (dijon mustard)
- 1 tsp Soy Sauce (gluten free tamari)
- 2 Garlic (cloves)
- 6 tbsp Olive Oil
- 2 tbsp Lemon
- 1 tbsp Capers
- 4 tbsp Parmesan Cheese (grated)
- 1/4 Cup Butter Milk (unsalted, low fat)
- 1/4 tsp Black Pepper
Caesar Salad Ingredients
- 1. Caesar Salad Dressing: In a food processor, add lemon juice, mustard, parmesan cheese, soy sauce, capers, olive oil, and buttermilk and garlic cloves. Pulse to make smooth puree. Mix in fresh cracked black pepper. Set aside.
To assemble salad, wash and spin-dry romaine lettuce. Slice big leaf into half. Shave parmesan wedge using vegetable peeler. In a large salad bowl, add romaine lettuce, cucumber, and half of the caesar dressing. Toss gently to combine. Top the salad with shaved parmesan. Serve remaining dressing on the side. Enjoy!
Additional Notes:You can also serve with croutons or crouton boats recipe in notes. (not gluten free)
You can make crouton boats for serving salad in parties. You will need:
6-8 White Bread (large slices white bread, ends removed)
2 Garlic (cloves of garlic, peeled)
1/4 Cup Olive Oil
Salt (as per taste)
To bake croutons, preheat oven to 400 degrese Fahrenheit. Heat oil in a small sauce pan, add minced garlic, let oil perfume for 30 seconds, then remove from heat. Set aside.
Wet your hands, take one slice of bread and press the bread in pie-tart shell, giving shape of a shallow boat. (using wet hands will help bread take the shape easily.) You can also use muffin tin for a cup like shape. Repeat for all 5 bread pieces. Brush garlic oil on each slice and then add some pie-weights or dried beans. Bake in pre-heated oven for 10 minutes, then remove pie-weights and continue baking until bread is brown and crispy.