<p>Looking for a caesar dressing recipe that has no anchovy in it. Any one have a good one?</p>
<p>Don’t have one - but hope someone comes up with a good recipe to share!!</p>
<p>I have a great one from a friend of mine. My entire family loves it as it has a great garlic flavor.</p>
<p>!/2 cup grated parmesan cheese
1//2 cup oil
1 egg
2 TBSP fresh lemon juice
1 tsp. Worcestershire sauce
2 1/2-3 cloves garlic
1 tsp. pepper</p>
<p>Add all ingredients to blender and blend until thick and creamy.</p>
<p>I use large cloves of garlic and sometimes use more as we love garlic!! I also use a rounded teaspoon of pepper. As far as the parmesan, I like to grate my own, or use a good grade of pre shredded cheese (not the shaker of kraft!) If you can find pasteurized eggs (Davidson’s is the brand my local store carries) then you don’t have to worry about using raw eggs. I only keep the left over dressing for a few days even with the pasteurized eggs!</p>
<p>OP - If you are looking for a non-anchovy caesar because of allergies, beware worcestershire sauce is made with anchovies. You might substitue balsamic vinager for worcestershire. Snowball’s recipe sounds good.</p>
<p>Mmmm - don’t leave out the anchovies! :)</p>
<p>I didn’t even think about worchestershire sauce having anchovies, although I know it does. I just assumed the OP didn’t like anchovies like my family, but I love worchestershire!!</p>
<p>NO ANCHOVIES??? Must be the Spartacus Dressing rather than the Caesar.</p>
<p>The dressing just wouldn’t be the same if it wasn’t for the Anchovinian Dynasty.</p>
<p>Just omit the anchovies from any recipe. Here’s my Caesar salad dressing recipe. We have vegans in the family, so I simply omit the anchovies and Worchester when they will be in my house. It’s not as good, IMO, but people still love it. (I’ve included the offending ingredients in parentheses.) </p>
<p>For the dressing:
(2 flat anchovy fillets, rinsed and drained)
2 garlic cloves
2 tsp sherry vinegar
2 tsp fresh lemon juice
(1 tsp Worchester sauce)
1/2 tsp dry mustard
1/2 cup olive oil</p>
<p>Process all ingredients except oil in food processor. Add oil in a steady, thin stream until incorporated. (Ingredients may be whisked instead of processed, but anchovies and garlic must be finely chopped by hand.) May be prepared up to a week in advance and stored in the refrigerator. Bring to room temperature before using.</p>
<p>BTW, I toss the Parmesan and the croutons with the romaine just before serving, so there’s no cheese in the dressing itself.</p>
<p>Momwaiting - That sounds good. I’m going to try it.</p>
<p>I hope you like it!</p>
<p>The key difference from authentic Caesar is the absence of raw eggs. Since I’ve always been concerned about serving raw eggs to my family and friends, this recipe solved the problem.</p>
<p>^ I agree. I will not serve raw eggs either.</p>
<p>Of course, raw eggs don’t stop me from eating chocolate chip cookie dough. :)</p>
<p>Momwaiting, Thanks for posting the recipe. It sounds great. I, also, have a fear of serving raw eggs.</p>
<p>When I’m looking for recipes these days, I use cookinglight.com or allrecipes.com. Both sites have searchable databases and reviews of recipes. I just search for what I need, order the list by rating, and pick a recipe with large numbers of high ratings.</p>
<p>My recipe is a slight adaptation from either Gourmet or Bon Appetit – I can remember which. Given that it’s a salad dressing, I’d put my money on Gourmet.</p>
<p>NYMomof2, I use those sites all the time as well. I love that I can have a hankering for mango salsa and, if I can’t find my own recipe, I can do a Google search to find it, or a similar one.</p>
<p>thanks I will try the recipe minus the anchovy. One family member who is allergic to almost everything under the sun.</p>
<p>You can buy vegetarian (anchovy-free) Worcestershire sauce from health food stores. No idea if it tastes the same though.</p>