I love a well-made caesar dressing. Being lactose intolerant, I have to really watch the dressings that cheap out adding cream or ranch to their dressings. So when I have a craving, I make my own. I decided to make traditional caesar dressing, with egg yolks.
All you have to do is cater the recipe to your tastes. We love a good garlic kick to ours, so I end up adding twice the amount. I also like a bit more zip and tang, so end up using a tad more lemon juice and a couple more anchovies.
For those who are lactose intolerant (versus casein allergic), hard cheeses like parmesan and asiago can be eaten!
- 2 heads Romaine leaves
- 2 egg yolks
- 1 tin anchovies drain and KEEP the oil
- 2-3 tablespoons freshly juiced lemons
- 2 teaspoons dijon mustard
- 2 garlic cloves
- salt and pepper to taste
- 4 tablespoons grated parmesan
- 1/2 cup olive oil
- shaved parmesan for sprinkling on top
- Mince 6-7 of the anchovies and the garlic together and add to a food processor. Reserve 1 or 2 of the anchovies for sprinkling on top of the salad.
- Add the egg yolks, 2 tablespoons of the lemon juice, dijon mustard, grated parmesan, and oil from the anchovies to the food processor and whiz until combined.
- Slowly drizzle in the olive oil, while the food processor is set to puree, until it forms the consistency you want.
- At this point, add more lemon juice, garlic, anchovies, and salt and pepper, to get the desired final taste.
- Wash and spin dry the romaine, drizzle and coat with the dressing, top with shaved parmesan and small chopped pieces of anchovies.