Caesar Dressing Without Anchovies
A kid-friendly version of Caesar dressing without anchovies or eggs. Want to know the secret? Japanese mayo and lovely capers.
Don’t we all love a good crunchy Caesar salad? But did you ever encounter an unwanted friend in there, the anchovy? I know a few people who get turned off by this traditional ingredient. I’m one of them, and most kids would probably never touch it if they saw a little punchy fish lying on top. Let’s say the anchovy divides many! So here is a Caesar dressing without anchovies or raw eggs but with tiny green friends: capers! The perfect substitute!
Capers aren’t seen in many recipes because of their bold and salty taste. In this dressing, though, it fits like a glove! Plus, the kids don’t have anything against this little green pearl. They are salty so the dressing won’t need any added salt.
Caesar was Roman, Not the Salad
Guessing the romaine lettuce used for a typical Caesar salad is why it’s called this way… but an Italian Chef invented this dish in the USA. Initially, the salad didn’t contain any anchovies. So in a way, this recipe is closest to its original form. Strangely enough, they often dress this salad with simple mayo and omit the bacon bits in Spain. Therefore, I had to import a good version of the Caesar dressing that the whole family would enjoy.
Japanese vs. Normal Mayo
This recipe reaches another level thanks to our special ingredient: Japanese mayo! It uses a different type of vinegar, more yolks and usually a tad of MSG, which brings this umami flavour in. It’s not a prerequisite but brings the salad another, more profound flavour! The most popular Japanese mayo you see on sushis often is the Kewpie. You can easily buy it online. (Check over here)
Of course, the mayonnaise used could be an everyday kind, it would still be a great dressing! Also, the drops of Worcestershire sauce and Tabasco are optional.
You can keep the dressing in the refrigerator for up to a week without problems.
- 6 tbsp Japanese mayo *or normal mayo
- ½ lemon
- 1 garlic clove mashed
- 2 tbsp olive oil
- 2 tbsp parmesan finely grated
- 2 tsp capers
- 3 drops Worcestershire sauce
- 3 drops Tabasco
- salt and pepper
- Add all the ingredients to a small blender and blend until smooth.
- Let it rest for a minimum of 10 minutes in the fridge before serving.