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No-Raw-Egg Caesar Salad Dressing

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“So many folks worry about using raw eggs in salad dressings, so this dressing is a real find. Even better, it's absolutely delicious--and is so easy to make. Thanks to Bonnie Stern for this one.”
READY IN:
10mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. You can prepare this dressing by hand with a whisk and some elbow grease, but it's easier to use a blender or food processor.
  2. Put all ingredients except oils and parmesan in bowl of food processor or blender (or in a bowl) and combine well.
  3. With food processor (or blender) running, slowly dribble in oils--or slowly whisk in oils, if making by hand.
  4. You could use either all olive oil or all canola oil, but I prefer to use both.
  5. Lastly, blend in the parmesan.
  6. Taste; adjust seasonings as you wish (you may want to add salt, but the anchovy paste and worcestershire do provide the recipe with a fair amount of saltiness).
  7. Either use right away, or refrigerate; it thickens when chilled, however, so you may have to give it a little whisk to loosen it up if you've stashed it in the fridge (it makes a great dip when thickened, though).
  8. This dressing makes enough to dress one large caesar salad.

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