Caesar Salad Dressing without Mayo
This caesar salad dressing without mayo is made with eggs, zesty lemon, garlic, Parmesan and oil. It’s creamy and delicious blended together and served on a grilled romaine salad with Parmesan cheese.
There is nothing better than a classic, homemade caesar salad dressing. This creamy caesar dressing without anchovies is thickened with an egg yolk and freshly grated Parmesan cheese (no mayo here!) Using an immersion blender, emulsify it to a savory, cheesy and a little peppery salad dressing!
Caesar Salad Dressing without Mayo
And yes, I love a good Caesar salad dressing with NO mayo, made up and stored in my fridge in a canning jar! My family has been making grilled romaine salads for many years, and when you have a homemade caesar dressing drizzled on top, with melty Parmesan cheese and fresh garden tomatoes–it truly is the best all-time salad.
This recipe gives you the easy Caesar dressing, plus how to grill the romaine lettuce! Serve caesar salad alongside an Italian pasta bake or Pasta with tomatoes for a delicious pairing! This is our favorite salad to serve for company!
Classic Caesar Dressing
A classic Caesar dressing has fresh raw egg yolk and oily anchovy filets, but we’ve changed the ingredients around (no anchovies) and it’s still just as good!
Traditionally, a Caesar dressing is in a large wooden bowl. But we use our short-cut version with an immulsion blender or a small food processor!
Ingredients to make a homemade Caesar dressing
- Eggs
- Pantry: apple cider vinegar, canoloa oil, fish sauce
- Spices: black pepper, salt
- Produce: lemon and fresh garlic
- Diary: Parmesan cheese
What to eat with Caesar Salad Dressing
We love this dressing drizzled over grilled romaine with cherry tomatoes, and baguette! It stands alone as a main dish, or a side dish with chicken, and hot crunchy herb bread.
Grilled romaine lettuce is delightful to serve with this Caesar dressing. You can either serve the hearts whole, or chop them and toss them for a salad. See the recipe below!
How do you make Caesar Dressing with no mayo?
Using an immersion blender:
- In a medium bowl, add the egg yolks, vinegar, and canola oil blend with immersion blender (or you can use a food processor) until emulsified.
- To the homemade mayo base, add the black pepper, white pepper, fish sauce, lemon juice and zest, garlic grated with a microplane, and salt. Blend on high until smooth.
- Once combined, fold in the Parmesan; taste and adjust for additional fish sauce and vinegar as needed. Refrigerate until ready to use.
Making the salad dressing by hand:
You can also whisk together by hand, until the mixture is thick and pale in color. Add in the remaining ingredients; mix and refrigerate until ready for serving.
Tips and substitutions:
- What is an immersion blender? It’s a small kitchen tool that is used for pureeing and chopping to emulsifying dressings and so much more.
- The raw egg makes the caesar dressing incredibly creamy.
- Optional to add anchovy fillets,or anchovy paste that comes in a tube similar to tomato paste and keeps easily in the fridge.If using a wooden bowl, work in sets of 3’s
- If using a food processor, add the add the egg yolks, vinegar, and canola oil and pulse.
- Storage: The dressing will keep well in the fridge in an airtight container for about a week.
How do you grill the romaine lettuce?
- Pull off any old leaves and prepare the grill.
- Paint the lettuce hearts all over with the olive oil. Salt and pepper.
- Grill the romaine hearts until lightly browned on all sides, turning every minute or two until done.
More great salads to try:
Get the Recipe:
Caesar Salad Dressing without Mayo
Ingredients
- 3 egg yolks
- 1 ½ Tbsp apple cider vinegar, plus more to taste
- ¾ cup canola oil
- ½ tsp black pepper
- 1 Tbsp fish sauce
- 1 Tbsp lemon juice, plus 2 tsp
- 1 tsp lemon zest
- 2 cloves garlic, grated
- ½ tsp salt, plus more to taste
- ¼ cup crumbled Parmesan cheese, plus 2 Tbsp to garnish
Grilled romaine:
- 10 cherry tomatoes
- ½ cup olive oil
- 2 large romaine hearts, wilted leaves removed and halved lengthwise with base intact to hold leaves together
- ½ small Italian baguette, sliced lengthwise
- Salt and pepper to taste
Instructions
Using an immersion blender:
- In a medium bowl, add the egg yolks, vinegar, and canola oil blend with immersion blender (or you can use a food processor) until emulsified.
- To the homemade mayo base, add the black pepper, white pepper, fish sauce, lemon juice and zest, garlic grated with a microplane, and salt. Blend on high until smooth.
- Once combined, fold in the Parmesan; taste and adjust for additional fish sauce and vinegar as needed. Refrigerate until ready to use.
Making the salad dressing by hand:
- You can also whisk together by hand, until the mixture is thick and pale in color. Add in the remaining ingredients; mix and refrigerate until ready for serving.
- Serve over grilled romaine with cherry tomatoes, and baguette!
Grilled Romaine:
- Pull off any old leaves and prepare the grill.
- Brush the lettuce hearts all over with the olive oil. Salt and pepper.
- Grill the romaine hearts until lightly browned on all sides, turning every minute or two until done.
- Remove to a plate. Sprinkle with cherry tomatoes and add the Caesar dressing, with a sprinkle of Parmesan cheese.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
