In fact, my sister in law regularly makes casesar salad for family dinners and we all stand around picking at the salad before the meal even starts (and someone griped at me last week for taking too much salad. We’re serious about our caesar ‘round here).
I have no objections to using raw eggs, as long as they’re fresh from the farm and you know they’re good, clean eggs. But I’m not a fan of recipes that only use the egg white or yolk. What do you do with the part you’re not using? You’re either forced to use it immediately (I prefer to cook according to my meal plan or what I’m craving) or throw it away. I’m not a fan of either.
A mock caesar salad dressing is quick and easy to shake up and tastes pretty darn close to a dressing made with egg yolks.
Mock Caesar Salad Dressing
3 T. olive oil 3 T. lemon juice 2 T. plain yogurt 1 T. spicy brown mustard 1/2 t. worcestershire sauce 1/2 t. garlic powder 1/2 t. red wine vinegar 2 T. parmesan cheese Freshly ground black pepper to taste
1. Place all ingredients except parmesan cheese in a pint size glass jar. Screw lid on tightly and shake vigorously for one minute to thoroughly combine the ingredients.
2. Add the cheese, recap and shake again to mix. Serve chilled over your favorite salad.
Notes: Keeps for several days in the refrigerator.
Yield: About 3/4 C.
Inspired by the Better Homes and Gardens cookbook