Today’s recipe is No-Egg Caesar Salad Dressing. (https://thecookful.com/no-egg-caesar-dressing/)
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Have a great day! -Christine xo
It’s time for recipe of the day now that Valentine’s Day has passed we can eat some garlic and I have just the perfect garlic recipe for you this is for a caesar salad dressing that doesn’t have eggs in it so first Caesar salad dressing my mom is famous for her
Caesar salad dressing her restaurants all used her homemade dressing and it was just always the best people raved about it and loved it and so this is based on that recipe in terms of flavor but I’ve omitted the eggs and some of the oil to just make it a little bit
Lighter and in place of the eggs and some of the oil I have put Greek yogurt so it also brings protein and I’ll tell you I make this all the time both as a salad dressing just like standard chop up some romae lettuce add some croutons
Bacon parmesan and then stir in in this dressing that is great but if you put a little bit less oil makes a really great garlic dip so either way it is delicious now why might you want the eggree salad dressing other than it being lighter is
Just if you don’t want to use raw eggs that’s sort of the idea here you can skip the raw eggs you don’t have to buy special pasteurized eggs or anything like that you just make this recipe that is using Greek yogurt as the base so
What you’re going to do is into a food processor or like a blender that really like can do its thing you add 3/4 of a cup of Greek yogurt this could be fat-free or full fat or somewhere in between and also add two cloves of garlic minced I like to chop the garlic
Up before adding it into the blender or food processor just so that I know for sure that it is going to be super finely chopped up in there and there’s not going to be like the odd chunk that’s kind of floating around uncut up you know what I mean then also into there
You’re adding a teaspoon of salt and one anchovy also you could chop that up like we did for the garlic same reason or you could use a half teaspoon of anchovy paste and I’ll just tell you that that is what I standardly use it comes in a
Tube and I keep it in the fridge and then when I want to make this it’s just there and ready if you instead are using anchovies they come usually like in a can and once you open it you have to use them fairly quickly right so this is
Just a little bit more convenient you’re also adding a/ teaspoon of Worster Shure sauce 1/4 teaspoon of black pepper 1/4 teaspoon of dry mustard powder and 1/4 teaspoon of lemon juice and then you just puree that all up once that is all mixed you’re going to add in the oil now
I’m calling here for vegetable oil but I actually usually use grape seed oil because that is the neutral flavored oil that I tend to have right next to my stove I use it all the time so that’s what I grab for this now the recipe
Calls for half a cup and I will tell you that that will give you the best flavor and a really good thickness for a salad dressing having said that I quite often put less I will put 1/4 cup instead if I want this as a dip then it’s just a
Little bit thinner and when I do that I reduce the salt at the beginning so I originally said 1 teaspoon of salt use a half teaspoon of salt and then once it’s all Blended together the oil is mixed in you can taste it and add more salt to
Taste now if I want this as a salad dressing but I don’t want to use the full half cup of vegetable oil you can use water for half of it so then it’s 1/4 cup of vegetable oil and a/4 cup of water yes really it just thins it out
And it’s perfect so you add your oil whether that’s 1/4 cup or half cup and the water if you’re using that 1/4 cup of water to 1/4 cup of the oil and then you just pulse it like 10 to 15 times until it’s well Incorporated and you are
Done now how much salad will this coat it makes one in a/4 cup if you do the full amount of vegetable oil or the vegetable oil with water like a/2 cup of liquid you get 1 and 1/4 cups of dressing and then how much salad that coats really depends on how much you
Like to put I put quite a bit of Caesar salad dressing on my Caesar salads I like the lettuce to really have a nice coating on it so it’s going to be somewhere between a third to half a cup for like the four of us for dinner when
I’m making this and I also know that this usually yield two dinners worth of Caesar salad like maybe one where we’re having the salad is like the main part of the dinner and then a second day where it’s like a side Caesar salad so that’s how much dressing you’re going to
Get from this and it’s going to keep in the fridge for about a week it depends I guess on like how fresh your yogurt was how long it was open in the fridge before you used it but I’ve had mine for about a week and it is still perfect as
Long as that yogurt was still good okay I will put the link to this recipe in the show notes for this podcast episode or you can head to cook theory.com and get it there and you can also subscribe to this show there just by clicking on the Apple podcast Google
Podcast buttons at the top or if you want to subscribe somewhere else wherever you are listening to this on your phone right now whatever app that is search for recipe of the day I am on almost every podcast app out there and then hit subscribe or follow and you
Will get a new recipe of the day every single morning and an extra one Saturday afternoons and hey while you’re over there subscribing if there is some where to leave a rating in a review I would really appreciate it if you would do that it helps more people find this show
Which helps me grow my business and makes me able to do this so much more thank you in advance for doing that I’m Christine Pitman from cook theory.com the cook.com the all new chicken cookbook and from this podcast recipe of the day I hope you have a great day let’s get Cooking