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Eggless Caesar Dressing

Caesar and romaine are a strong duo -- the lettuce is not overwhelmed by the dressing, which is also good over a tomato salad. All hail this classic dressing, with bold, briny tang from garlic, capers, anchovies, and lemon.

  • Yield: Makes 1 1/2 cups
Eggless Caesar Dressing

Source: Martha Stewart Living, August 2005


  • 4 small cloves garlic
  • 1/2 teaspoon coarse salt
  • 12 anchovy fillets
  • 1 tablespoon finely grated plus 1 teaspoon lemon zest
  • 1/3 cup freshly squeezed lemon juice, (2 to 3 lemons total)
  • 2 tablespoon drained capers, rinsed
  • 1 1/2 teaspoons dried mustard
  • 1/2 teaspoon freshly ground pepper
  • 1 cup extra-virgin olive oil
  • 1/2 cup finely grated Parmesan cheese


  1. Mash garlic and salt using a large mortar and pestle. Add anchovies, zest, capers, mustard, and pepper; mash to form a paste. Stir in lemon juice. Add oil in a slow, steady stream, working pestle until emulsified; work in cheese. (Or, puree all ingredients except oil and cheese in a blender. Add oil in a slow steady stream, blending until emulsified. Transfer to a bowl; stir in cheese.) Dressing can be refrigerated in an airtight container up to 3 days. Serve at room temperature.


Reviews (1)

  • levonnept1 16 Jul, 2008

    Strong but delicious--a little bit goes a long way. It is also delicious with spinach salad or as a quick marinade for mushrooms.

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