caesar salad dressing sans anchovies

How To Make caesar salad dressing sans anchovies

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  1

  PREP/PREPARE
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  2

  Gather your ingredients.
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  3

  In a large bowl add the garlic, anchovy substitute, lemon juice, Dijon, and Worcestershire.
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  4

  Whisk to combine.
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  5

  Chef’s Note: To bake the garlic, preheat your oven to 335f (170c), take a piece of parchment paper, place the garlic on top, drizzle with a bit of olive oil, and wrap up like a beggar’s purse. Place in the oven for about 25-30 minutes.
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  Chef’s Note: The anchovy substitute. Most scientists agree that we can taste at least five different flavors (sweet, sour, bitter, salty, and umami). Umami’s job is to balance taste and round out the overall flavor of a dish. The taste of umami is a balance between meaty and savory. And this is the job anchovies perform in a Caesar salad. So, how to we achieve that “umami” flavor without the use of anchovies? I’m going to give you several options: 1. Fish Sauce: For this recipe 1 teaspoon of fish sauce will replace the flavor of anchovies… However, some people don’t like fish sauce, any more than they like anchovies. Go figure. 2. Capers: 1 teaspoon of drained, mashed capers will help give your dressing a bit of kick… without the fish. 3. Kalamata Olives: A couple of kalamta olives (2 teaspoons) mashed and added to the dressing will give you a very pleasing taste. 4. Miso Paste: Just 1 teaspoon of miso paste will give you a Caesar dressing that will make your taste buds do a happy dance.
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  Add the mayonnaise, Parmigiano-Reggiano, salt and pepper.
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  Chef’s Note: Since we are using prepared mayonnaise, we won’t have a problem with the raw eggs, typically used in Caesar dressing.
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  Whisk until thoroughly combined.
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  Taste and do a bit of tweaking, until you like the flavor.
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  Cover and place in the refrigerator, for at least an hour.
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  Chef’s Tip: The dressing will last about a week, if properly covered and refrigerated.
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  PLATE/PRESENT
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  Serve with your favorite salad fixings, or wraps. Enjoy
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  Keep the faith, and keep cooking.
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