Simple Caesar Salad (Egg-Free, Anchovy-Free)

You don’t need a blender, or fancy ingredients for this Caesar Salad, and it’s flavorful and delicious.

For a lower calorie, lower fat version, add more tomatoes, less dressing, and no croutons.

Simple Caesar Salad - egg-free, anchovy-free

 Serve with Trader Joe’s Chicken Tenders & fresh Ciabatta Bread

Caesar salad was created in 1926 in Tijuana, Mexico, by Chef Caesar Cardini, who left California for Mexico to sidestep Prohibition laws.


His original version didn’t have anchovies—so I figured it would be okay to leave them out of mine!

Raw Eggs?

The dairy guy at Whole Foods spent 20 minutes—a VERY long time when you’re with a three-year-old—trying to convince me to buy “Pasture-Raised” eggs, which I was pretty sure wasn’t the same as “pasteurized.” I decided to save the $7, and skip the egg—once again. And it was pretty darn delicious! If you’re really dying to use a raw egg, go ahead! Follow the instructions below for making it safe.

Vital Farms Pasture-Raised Eggs

Parmesan vs Parmigiano Reggiano vs Pecorino Romano?

This was my first time buying a block of parmesan and grating it myself—pre-shredded ones tend to be dry.

Another Whole Foods dairy guy recommended “Parmigiano Reggiano Mita”—though I know I asked him for Parmesan!

I hid my confusion and researched it online.

Turns out, Parmesan is the English name for Parmigiano-Reggiano—made from cow’s milk—named after certain regions in Italy.

The lesser known, Pecorino Romano—made from Sheep’s Milk—is sharper and more tangy.

I felt very fancy finishing off the beautiful salads with freshly shredded cheese (LOVE my microplane grater). Definitely worth it!

Parmigiano-Reggiano and Microplane

This one is from Gelsons Market

What’s your favorite Parmesan Cheese? Do you grate your own?

My favorite store bought parmesan is Trader Joe’s grated parmesan—see Trader Joe’s Shopping List >>

Trader Joe's Grated Parmesan

You can make the dressing in a Blender or Food Processor, but I’d just as soon not have to wash any appliances! For special occasions stick all the dressing ingredients (except olive oil) in the blender (add one pasteurized egg if you like); pulse in 1/4 cup of the parmesan cheese and then add the olive oil in a steady stream through the tube. This will give you a thicker, creamier, more luscious dressing.

I’ve seen Caesars made with many different oils and vinegars; if you don’t have red wine vinegar you can substitute with tarragon, rice vinegar or even just Heinz White Vinegar.

I prefer using Olive Oil because it’s healthier, but you could use Canola or Vegetable Oil.

Instead of black pepper you could use white pepper, or even tabasco sauce for a little kick.

 Q & A

What does it mean to Emulsify Dressing >>

Making an Emulsion

How to Pasteurize an egg

Bring a small saucepan of water to a boil. Gently lower the egg into the water, then immediately remove the pan from the heat and let stand 5 minutes. Drain and rinse the egg under cold water.

Cool Tools

Super Simple Caesar Salad
Serves 4
Write a review
Prep Time
20 min
Total Time
20 min
Prep Time
20 min
Total Time
20 min
287 calories
17 g
7 g
22 g
10 g
4 g
510 g
503 g
6 g
0 g
17 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 287
Calories from Fat 196
% Daily Value *
Total Fat 22g
Saturated Fat 4g
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 14g
Cholesterol 7mg
Sodium 503mg
Total Carbohydrates 17g
Dietary Fiber 10g
Sugars 6g
Protein 10g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 2 large or 3 small Romaine Hearts, 1-inch thick slices
  2. 1/2 small container cherry or grape tomatoes, halved lengthwise (optional)
  3. Croutons
  4. 1/2 cup freshly shredded parmesan cheese (about 2 ounces)
  1. 2 tablespoons red wine vinegar
  2. 1/3 cup Extra Virgin Olive Oil
  3. 1 teaspoon freshly squeezed lemon juice (about 1/2 lemon)
  4. 1 clove garlic, very finely minced (about 1 teaspoon)
  5. 1/2 teaspoon dry mustard
  6. 1/2 teaspoon kosher salt, plus more to taste
  7. freshly ground black pepper
  8. pinch sugar
  1. Whisk vinegar, lemon juice, garlic, mustard, sugar, 1/2 teaspoon kosher salt and black pepper (about 8 turns) together in a 2-cup measuring cup or small bowl.
  2. Whisk in olive oil in a slow, steady steam to emulsify (combine as one).
  3. Taste for seasoning and add more salt and pepper if necessary. (Remember that the cheese will add more saltiness too.)
  4. This can be done ahead.
  5. Combine lettuce, tomatoes (if using) and croutons in a salad bowl. Start with about half the dressing and add more as necessary. Mix in about 1/3 of the cheese. Divide among plates and top with the remaining parmesan.
  1. Rinse and dry lettuce very well.
  1. Fresh Gourmet Classic Caesar Croutons or Trader Joe's Garlic & Cheese Croutons
  2. Trader Joe's Extra Virgin California Estate Olive Oil
  3. Trader Joe's freshly grated Parmesan cheese

Author: Orna

Orna Purkin is the creator of OrnaBakes—where healthy meets yummy. As a former Weight Watchers Leader and Ambassador, her passion is to inspire others with her healthy recipes, favorite food finds, and weight-loss tips — with the odd confession here and there!

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