CAESAR SALAD DRESSING WITHOUT ANCHOVIES RECIPES

Steps:

• Using a chef’s knife mince the anchovies and garlic into small bits. Using the side of the knife mash them into a very fine paste by pushing and pulling the mound of anchovies and garlic across the cutting board. Set aside.
• In a medium bowl, whisk the egg yolk, lemon juice and mustard together until frothy. Placing a dishcloth underneath the bowl helps to steady it as you whisk.
• Get into a comfortable whisking position and while you whisk with one hand, slowly stream in the oil with the other hand. You are looking to add the oil in tiny drips and will notice that as you whisk in the oil, the mixture in the bowl will start to lighten in color and thicken.
• When all of the oil has been added, check the consistency. If it’s too thick, whisk in a teaspoon or so of water. If it’s too thin, continue to whisk and stream in a little more oil.
• Finish by whisking in the mashed anchovies, garlic and parmesan cheese. Taste and generously season with salt and pepper.
• When using a food processor, if you have a small bowl attachment for your food processor, it’s best to use it.
• Combine anchovies, garlic, egg yolk, lemon juice, mustard, and parmesan cheese in the bottom of a blender or food processor bowl. With the blender or processor running, slowly drizzle in the oil until a smooth dressing forms. If after adding all of the oil, it seems too thick, add a teaspoon or so of water to thin it out. If it is too thin, with the machine on, slowly drizzle in a bit more oil. Taste and generously season with salt and pepper.
• Combine anchovies, garlic, egg yolk, lemon juice, mustard, and parmesan cheese in the bottom of a cup that just fits the head of an immersion blender.
• With the blender running, slowly drizzle in the oil until a smooth dressing forms. If after adding all of the oil, it seems too thick, add a teaspoon or so of water to thin it out. If it is too thin, with the machine on, slowly drizzle in a bit more oil. Taste and generously season with salt and pepper.

Steps:

• Chop together anchovy fillets, garlic, and pinch of salt. Use the side of a knife blade to mash into a paste, then scrape into a medium bowl. Whisk in egg yolks, 2 Tbsp. lemon juice, and mustard. Adding drop by drop to start, gradually whisk in olive oil, then vegetable oil; whisk until dressing is thick and glossy. Whisk in Parmesan. Season with salt, pepper, and more lemon juice, if desired.
• DO AHEAD: Can be made 1 day ahead.
• Make your own. Tearing, not cutting the bread ensures nooks and crannies that catch the dressing and add texture. Preheat oven to 375°. Toss bread with olive oil on a baking sheet; season with salt and pepper. Bake, tossing occasionally, until golden, 10–15 minutes.
• Use whole leaves; they provide the ideal mix of crispness, surface area, and structure.
• Caesars crowned with a mound of grated Parmesan may look impressive, but all that clumpy cheese mutes the dressing. Instead, use a vegetable peeler to thinly shave a modest amount on top for little salty bursts.
• Skip the tongs. Use your hands to gently toss the lettuce, croutons, and dressing, then top off with the shaved Parm.