Ingredients
- Anchovies: 2-3 fillets or 1 tsp anchovy paste
- Garlic: 2 cloves, minced
- Egg yolk: 1 large
- Dijon mustard: 1 tsp
- Lemon juice: 2 tbsp
- Worcestershire sauce: 1 tsp
- Olive oil: 1/4 cup
- Parmesan cheese: 2 tbsp, grated
- Romaine lettuce: 1 head, chopped
- Croutons: 1 cup
- Alternative fish: Smoked salmon, sardines, or tuna
- Vegan substitutes: Capers, miso paste, nutritional yeast
Instructions
- Prepare the dressing: Mash anchovy fillets with garlic into a paste. Mix in the egg yolk, mustard, and lemon juice.
- Emulsify: Gradually whisk in olive oil to create a smooth, creamy dressing.
- Mix in additional flavors: Stir in Worcestershire sauce and half of the Parmesan cheese.
- Combine salad components: Toss the dressing with chopped romaine lettuce and croutons.
- Serve: Top with the remaining Parmesan cheese and optional additional fish or substitutes.
Notes
- For a non-fish alternative, use capers or miso paste to mimic the umami flavor of anchovies.
- Nutritional yeast can provide a cheese-like flavor suitable for vegan options.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Method: Mixing
- Cuisine: Italian-American
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 1g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 50mg
Keywords: Caesar Salad, Anchovies, Fish Substitutes, Salad Nutrition, Healthy Salad, Vegan Caesar Salad, Salad Dressing