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Caesar Salad (Dairy Free)

Course: Appetizer, Main Course, Side Dish

Ingredients

  • 2 egg yolks
  • 1 tsp drained capers
  • 1 tsp Dijon mustard
  • 6-8 drained anchovies depending on your taste (I like 8)
  • 1-2 cloves garlic depending on your taste (I like 1)
  • 1/2 cup high quality olive oil
  • 1-3 tbsp fresh lemon juice (I use 3)

Instructions

  • Put all the ingredients in a small immersion blender and combine. It’s ok to have some chunks. It doesn’t need to be totally smooth, but close. Combine with romaine or butter lettuce, and store remaining dressing in the refrigerator for 3-5 days.
  • If you like croutons, preheat the oven to 300. Chop the bread into desired sizes. Place on a cookie sheet with aluminum foil, sprinkle olive oil and sea salt, then mix it with your hands. Spread across the foil so the pieces are separated and cook until crisp, about 20-30 minutes depending on your bread.