How to Make Dad’s Eggless Garlicky Caesar Salad Recipe
I can’t believe I haven’t already shared this recipe, because it’s a staple in my house & has been one of my favorites since I was a kid. My dad’s always requested eggless garlicky Caesar salad recipe is so easy to make & a guaranteed crowd pleaser!
Dad’s Garlicky Caesar Salad
Nothing beats my dad’s cooking. I grew up eating this salad and it’s always my special request when I visit him. It’s not your traditional Caesar salad because it doesn’t have any egg or mayonnaise it it, but it has so much flavor you won’t even miss them! It’s so easy to make & the trick is to make sure you grate the garlic for extra flavor.
No one in my family measures anything, they just eyeball recipes. So I had to make this a few times to iron out the measurements and ratios. I’ll include some notes below you can use to adjust depending on your flavor preferences.
Eggless Caesar Dressing Ingredients
- 1 cup of Extra Virgin Olive Oil (you can always add more)
- 1/4 cup of Balsamic Vinegar
- 1-2 tablespoons of freshly grated garlic (depending on preference – I like using a lot)
- 1/2 of a lemon (juiced)
- 1 inch “squeeze” of anchovy paste (you can always skip this or start with less)
- 1 heaping tablespoon of Dijon mustard
- 5-6 drops of Worcestershire Sauce
- Salt & Pepper
Salad Ingredients
- 2-3 Romaine Hearts (I use about 1 head per 1 to 1.5 people depending on how big of a portion you want)
- 1 cup finely grated Parmesan cheese (add more for a bigger salad)
- Croutons (I like making mine fresh with a loaf of day old bread)
Tips For Making the Salad
I make a batch of dressing and store it in my refrigerator to use throughout the week to make it easier for throwing together dinner. This is the dressing shaker / storage bottle I use. I like that it has measurements on it, making it really easy to add oil & vinegar ratios.
I use a zester to grate my garlic – it’s really easy to use and gives your garlic more punch than chopping it! This consistency gives you all of that strong garlic flavor without any chunks, really coating the lettuce!
When you can, always opt for freshly grated Parmesan (parmigiano reggiano). The store bought, ready to go parmesan works, but because it’s coated with preservatives, the way it incorporates with the dressing will be different & change the flavor.
Homemade croutons are really easy! I used a loaf of pre-made garlic bread. You just cut your loaf of bread into bite sized pieces & bake at 400F for 15-20 minutes. Add olive oil & your favorite seasonings for more flavor!
Garlicky Caesar Salad Recipe
Ingredients
Dressing
- 1 CUP EXTRA VIRGIN OLIVE OIL
- 1/4 CUP BALSAMIC VINEGAR
- 2 TBS GARLIC FRESHLY GRATED
- 1/2 LEMON JUICED
- ANCHOVY PASTE 1 INCH ‘SQEEZE”
- 1 TBS DIJON MUSTARD
- 5 DROPS WORCESTERSHIRE SAUCE
- SALT
- PEPPER
Salad
- 3 ROMAINE HEARTS
- 1 CUP PARMESAN FINELY GRATED
- 2 CUPS CROUTONS
Instructions
- Prep your ingredients by chopping your lettuce and grating your parmesan. If you want to make your own croutons, bake them ahead of time so they have time to cool.
- Combine the olive oil, vinegar, garlic, lemon juice, anchovy paste, mustard and Worcestershire in a shaker or small bowl. If using a bowl, whisk the ingredients. Taste the dressing to see if you want more garlic and to make sure the ratio of oil to vinegar tastes good to you. Sometimes I like adding a little more oil to balance the flavors.
- Toss the romaine in some dressing to coat before adding parmesan. Toss again & taste to see if you want to add more dressing. Top with freshly cracked pepper & some salt. Serve with croutons (I like adding them in last so they don’t get soggy).
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