I’ve been on a homemade salad dressing kick for awhile now. Frankly, the bottled stuff is convenient, but it never tastes as good as whipping up my own dressing. It’s been a challenge to find a Caesar salad dressing recipe without anchovies or eggs that still tastes great … until now!
My husband I love dinner salads and ate them at least once a week before we had kids. I guess we just like salad! Actually, my husband loves having a side salad before dinner so I usually try and have one every night. When we don’t, I never feel as satisfied with my dinner. Additionally, my always-hungry-never-full teenager is getting on the salad bandwagon as well. He’s figured out he can eat a salad and not eat four helpings of dinner to feel satisfied!
Caesar Salad Dressing – No Anchovies, No Eggs, No Problem!
One of our favorite side salads is Caesar salad. This homemade Caesar Salad Dressing recipe originated from Natasha’s Kitchen and is one of the best I’ve found. I don’t keep anchovy paste in my pantry and I’m not into eating raw eggs. However, I do like good flavor. The version I adapted includes a wonderful combination of garlic, Parmesan and Greek yogurt for a creamy, delicious consistency.
The key making this dressing is using an immersion blender or a food processor. I personally love my immersion blender because it’s easy to use and easy to clean. For salad dressing in particular, you can’t beat an immersion blender. Of course, a regular blender will work just fine if you don’t have a food processor or an immersion blender.
To prepare the salad, thoroughly wash and dry a head of romaine lettuce. Tear into bite-sized pieces. Add a few tablespoons of dressing and coat the lettuce leaves thoroughly. Add more if necessary. Top with freshly grated Parmesan cheese and croutons. One of the things I love about this dressing is that it pairs well with just about anything you’re serving – pasta, chicken, beef, fish, etc.
Caesar Salad Dressing
- 2 garlic cloves, minced
- 2 t Dijon mustard
- 2 T plain Greek yogurt
- 1/4 cup fresh squeezed lemon juice
- 1/2 cup shredded Parmesan cheese
- 1 cup olive oil
- 1/2 t salt
- 1/2 t freshly ground black pepper
- Place ingredients in a large measuring cup.
- Using an immersion blender*, blend until smooth and creamy.
- Store in an air-tight container in the refrigerator for up to 5 days.
- * A food processor or blender will also work just fine!