Caesar salad dressing is a delicious, creamy salad dressing that typically calls for the use of raw eggs. This raw egg-free Caesar salad dressing recipe uses mayonnaise instead!
We’re going through a Caesar phase in our house. My 18 year old could eat it every single day for lunch. The problem with authentic Caesar salad dressing is that it uses raw egg yolks. Sure, you can coddle it or buy pasteurized eggs, but I also need to make it in a fairly large quantity to get us through a week of lunches (I double this recipe).
Substitute mayonnaise for raw egg yolks
I’ve been using mayonnaise in place of the yolks for years, for a pretty close version of traditional Caesar salad dressing, since mayonnaise uses pasteurized eggs. (This post was first published on January 14th, 2014. This post contains affiliate links)
Add chicken to for extra protein
Though I usually throw in some grilled chicken breast for a heartier lunch, sometimes I’ll just eat it with anchovies. I do keep anchovy paste in a tube in the fridge, to use in a pinch as well. Don’t skip the anchovies in the dressing, even if you think you don’t like them. They lend a nice burst of flavor. I generally leave the croutons off, but you can certainly add them.
A classic Caesar salad uses romaine, but we use this Caesar salad dressing on just about any kind of salad. I love how this dressing is adaptable. It works with a variety of diets. Doing Whole30 or Paleo? Omit the parmesan cheese and croutons. Low-carb or keto? Skip the croutons or serve them on the side for the rest of the family. While I’m showing a traditional Caesar salad, you can certainly use more veggies, a different protein or a variety of greens.
Some of the items used in this post are available at my Amazon Store.
Raw Egg-Free Caesar Salad Dressing
- 1/2 cup mayonnaise
- 2 1/2 teaspoons anchovy paste or 1 or 2 anchovy filets
- 1/4 cup finely grated fresh parmesan cheese
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 3 Tablespoons lemon juice
- 1/2 teaspoon each kosher salt and black pepper
- 2 cloves garlic
- 1/3 cup olive
- Anchovy filets
- additional shredded or shaved parmesan
- Croutons optional
- In a food processor fitted with a blade, blend first seven ingredients, mayonnaise through salt and pepper.
- With motor running add garlic cloves, 30 seconds or so to mince garlic.
- With motor running pour olive oil in a steady stream until emulsified.
- Store in refrigerator in an airtight container for up to four days.
- Toss romaine with dressing to taste, garnish with additional parmesan, croutons and anchovy filets.
- Makes approximately 3/4 cup
- Store in an airtight container for up to 4 days.
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