Recipe

Egg Free Caesar Salad Recipe

	Keeperrox / All my dishes 2 years, 3 months ago The amounts in recipe make a very generous sized salad, and the dressing makes enough for at least 2 large salads or more if you are conservative when dressing the salad. I like to use anchovy paste, because you can just screw the cap back on and st... More Prep:15m Servings:12	Keeperrox
	italian eggfree caesar garlic lemon pignolis asiago romaine

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Fans

momo_55gra

trigger

Ingredients

Dressing

3 cloves garlic

1/2 tsp kosher salt

several cranks freshly ground black pepper (at least 10 or more to taste)

1 1/2 tbsp anchovy paste

1 1/2 tbsp dijon mustard

1/2 cup fresh lemon juice

1/4 - 1/2 cup extra virgin olive oil

Salad

3 romaine hearts, chopped into bite sized pieces

1/2 cup pignolis (pinenuts), toasted and cooled

2/3 cup grated asiago cheese

Directions

In a miniature food processor (about 2 cup size) put garlic, salt, and pepper. Process until garlic is finely chopped. 10-15 seconds or about 8 pulses.

Add anchovy paste and dijon mustard. Process until mixture is well blended.

Add lemon juice and pulse 2 or 3 times to blend.

Add about 1/4 cup olive oil, and process until dressing thickens. Taste and adjust olive oil a tablespoon or two at a time, until dressing is to your liking.

IF YOU DO NOT HAVE A MINI-PROCESSOR: Finely mince or press garlic. Combine garlic, salt, pepper, anchovy paste, dijon mustard, and lemon juice in a 2 quart bowl and whisk until well blended. In a slow stream, whisk in olive oil. Start very slowly with the first 1/4 cup. Taste frequently once dressing starts to thicken.

TO ASSEMBLE SALAD: Toss chopped romaine, pignolis, and asiago cheese in a large salad bowl. Dress salad to your liking, being careful not to over dress, as this dressing packs a punch.

Store remaining dressing in the refrigerator in a sealed container.

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Comments

trigger 1 year, 6 months ago said:
Caesar Salad is my favorite sometimes however I have run out of eggs. This is a great way for me to have my favorite salad during those times.
Great post
Michael

momo_55grandma 1 year, 4 months ago said:
Sounds delishes

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Alterations

keeperrox 2 years, 3 months ago said:
I frequently purchase chicken fingers from the Wing & Olive bar at the grocery store, reheat them in the oven to crisp them up again, and cut them into bite size pieces to make this a lunch or dinner salad. The addition of grape tomatoes also gives the salad a nice burst of color.

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