All Caesar’s are created equal, right? Not so fast! Any balanced study of history (ancient and culinary) will help you understand that there are many different ways to govern (or garnish).
Some Caesars are wise rulers, yet some use too much salt. Other Caesars couldn’t last for more than a few months, yet some couldn’t survive one taste test. Many Caesars tried to reform an antiquated patrician government, yet others relied too much on toxic foods. More than one Caesar tried to debase the currency, and even more tried and failed to create a better substitute. But a few, a very limited few, were inspired leaders who guided a great nation to glory, and in that regard, I think I have discovered an egg-free, dairy-free, gluten-free Caesar dressing that is fit for a king (get it?).
{Incidentally: did you know that the word “salary” comes from the Latin word for salt? Roman soldiers were often paid with “sal” so that they could preserve the meat they foraged (or stole) while on campaign. Just goes to show you that in ancient times, protein was the most important component of a successful army, which of course is why wheat (and therefore gluten) became so important to settled civilizations…of course modern day wheat is not remotely similar to Roman wheat, but I digress}.
And now that you have your history lesson for the day, I am very excited to share this recipe with you.
Ingredients
- 1 cup Soy-Free Vegenaise
- 1 Tbs. fresh Garlic, minced (about 2 large cloves)
- 2 tsp. Dijon Mustard (Whole Food’s 365 brand Dijon Mustard is corn-free)
- 2 Tbs. fresh squeezed Lemon Juice
- 1/2 tsp. Gluten Free Worcestershire Sauce (I used my homemade Worcestershire sauce
- 1/2 tsp. Anchovy Paste (optional, see note)
- 1/2 tsp. Black Pepper
- Sea Salt, to taste (start with 1 tsp. if omitting the anchovy paste)
Directions
- Combine all ingredients in the bowl of a food processor (or blender) and pulse until well emulsified.
- Store in an airtight container in the refrigerator for up to 2 weeks.
Notes
The anchovy paste in this recipe is totally optional. I think it adds a nice depth of flavor to the dressing, as well as a little “Caesar authenticity” if you will. My husband prefers the version with the anchovy paste while my children prefer the version without.
Just to make sure I was on the right path, I went to one of my favorite local restaurants and picked up a to-go container of their Caesar salad dressing to do a side x side taste test (the restaurant version is on the left in the above picture). While the restaurant’s Caesar dressing contained egg yolks (hence the color difference) and a fair amount of Parmesan cheese…my dairy and egg-free version tasted remarkably close. Yes, it was slightly different in texture (no shredded Parmesan) but the tang and saltiness of traditional Caesar was very much there.
I’d love to know what you think of it. 
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And welcome to my blog!
Whether you're here looking for advice on how to go gluten free (with delicious kid-approved recipes of course!), or to read some of the latest medical research on celiac disease and non-celiac gluten sensitivity...or even to read about one woman's rise from the depths of gluten-free despair to a place of downright enthusiasm, it makes no matter. The point is, you are here now so let's have some fun!
