I recently discovered that my kids love caesar salad, and although I am not particularly squeamish, I prefer not to give them raw eggs unless I know exactly where they are coming from and how fresh they are. This recipe is inspired by one of the first recipes I ever learned, from Gourmet magazine, over 20 years ago. The salad dressing's ingredients bear little resemblance to a real caesar dressing, but the overall effect is surprisingly similar. To make a simple meal of caesar salad we top it with chicken and avocado.
EGGLESS CAESAR SALAD DRESSING
1/4 cup sour cream or thick greek style yogurt
1 teaspoon dijon mustard
1 teaspoon worchestershire sauce
1/2 teaspoon minced garlic
Juice of 1 lemon
1 teaspoon sea salt
6 tablespoons extra virgin olive oil
1/2 cup grated parmesan cheese
1 head of romaine lettuce, washed and chopped
Combine yogurt (or sour cream), mustard, worchestershire sauce, garlic, lemon juice, and salt and whisk to combine. While still whisking slowly add olive oil. Toss romaine with dressing and sprinkle with grated parmesan cheese. Serve immediately.