Simple Caesar Salad (Egg-Free, Anchovy-Free)
May14

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.  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. Anchovies? 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. 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! 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 >> 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 >> How to Pasteurize an egg Bring a...

Read More