The romaine at the farmer’s market was just too good to pass up. I mean absolutely beautiful looking, and I had to get two heads to make us a Caesar salad for dinner. This recipe is a variation on our family recipe, but made without eggs. I wanted to see how the raw egg changed the flavor and consistency of the salad, and if it could be something potentially left off in the future. After trying this recipe, you will never buy a bottle of Caesar dressing again.
RECIPE: Egg Free Caesar Salad
2-4 Servings for a meal
Towel or Salad Spinner
Large Salad Bowl
Large metal spoons
4-5 Garlic Cloves
1/2 cup Avocado Oil
2 Heads Romaine Lettuce
1/2 Anchovy Paste Tube
1 – 1 1/2 Teaspoons Salt
1 Teaspoon Mustard Powder
3-4 Tablespoons Red Wine Vinegar
Fresh Grated Parmesan Cheese
Croutons (Garlic and Butter or Garlic and Herb are best)
1) Several hours to a day or so before, peal the cloves of garlic and place them in a jar with the avocado oil. Let sit in a cool dark place so that the oil can turn into garlic oil.
2) Wash and dry the romaine lettuce. If you don’t have a salad spinner, a large clean bath or pool towel can make the job easy.
3) Squeeze about half a tube of anchovy paste around the inside of the bowl. Use the back of one of the spoons to smear it around the whole bowl.
4) Rip up the romaine lettuce into the bowl.
5) Over the bowl of lettuce, sprinkle the salt, mustard powder, red wine vinegar, and 4-6 tablespoons of the garlic oil.
6) Add freshly ground black pepper before beginning to toss.
7) Continue tossing until everything is evenly coated.
8) Add a handful of fresh grated Parmesan and croutons, and give it the final few tosses.
9) Serve with extra Parmesan, and fresh black pepper to taste.