Caesar Salad Dressing without Anchovies

Caesar salad next to a cup of caesar salad dressing.

5 from 2 votes

Caesar Salad Dressing without Anchovies

This Caesar dressing is made without raw egg, parmesan or anchovies, but has a lot of the same classic briny flavor that you'll love paired with romaine!

Prep Time10

Total Time10

Course: Condiment, Dressing, Salad, Sauce

Cuisine: American

Diet: Diabetic, Gluten Free, Low Calorie, Low Lactose, Low Salt

Servings: people

Calories: 144kcal

Author: Alicia

Equipment

1 Whisk or immersion blender

Ingredients

2 tablespoons mayonnaise (use my egg free mayo recipe for vegan)
4-5 medium Kalamata or black olives, pitted and finely chopped
1 large garlic clove, minced
1 tablespoon distilled white vinegar or ½ lemon juiced
2 teaspoons dijon mustard
⅓ cup extra virgin olive oil
fresh black pepper

For the salad

2-3 heads of romaine lettuce, washed and chopped
Optional: homemade croutons
Optional: Grilled or Baked Chicken or Shrimp

US Customary - Metric

Instructions

Combine the mayonnaise, chopped olives, garlic, vinegar or lemon juice, and dijon mustard, then stir till fully mixed. Slowly pour the olive oil into the mixture, whisking continuously and fast. Stop pouring the olive oil occasionally if the oil is not combining well to mix it till it is smooth and creamy. Continue whisking till the dressing is well-combined and creamy. Stir in freshly cracked black pepper - I add about ½ teaspoon.
You can also use an immersion blender and combine all the ingredients in a jar, then use the immersion blender till smooth - be careful to not over-mix or the olive oil oil can separate.
To make grilled chicken for a chicken Caesar salad - Marinate the chicken for 2-3 hours and then heat a grill to medium heat (about 425 degrees F). Grill on both sides about 6 minutes each for thin-sliced chicken breasts, or until they reach an internal temperature of 165 degrees Fahrenheit. Allow the chicken breasts to rest for 1-2 minutes, then slice thin. Combine with 2-3 heads of chopped romaine lettuce, and toss together with dressing to taste!

Notes

My favorite olives to use for this recipe are Kalamata, but black olives or Castelvetrano olives will also work. Capers are also a substitute, but I prefer olives.
I find this recipe is salty enough as is, but feel free to add salt to taste.
For migraine-friendly, use distilled white vinegar and olives packed in water or plain vinegar. Use sulfite-free dijon as well (without wine).
For those in re-introduction, use ½ lemon juiced (around 1 tablespoon), and ¼ cup of freshly grated parmesan is also very good.
I love to use this recipe for a chicken marinade then grill over medium heat for about 6-7 minutes per side. These grilled shrimp would also be great.

Nutrition