Safe Caesar Salad Recipe

by katerina on April 9, 2013

After my updated post on caesar salad, and a long discussion on poached eggs I realized not everyone embraces a runny or undercooked egg as I do. So for those people who are safety conscious or have lower immune systems I have adapted my caesar recipe to be a bit more safety friendly.

Safe Caesar Salad Dressing Recipe

Rather than using a raw egg yolk this recipe uses a whole hard boiled egg so I do recommend a very hearty blender to get a nice homogenous result. I was amazed by how good this was, although I admit to still preferring the original. Also, in my household we prefer to double the anchovies, but that is definitely a personal preference. The other nice perk of this is that it can sit in the fridge safely for a few days, hence the double recipe.

Print Recipe

Raw Egg Free Caesar Salad Recipe

(serves 6)

1/2 clove of garlic, minced
4 anchovies
1 hard boiled egg, peeled
1 lemon, juiced
7 teaspoons olive oil
dash of Worcestershire
dash of Tabasco
salt and pepper

Throw everything except the salt and pepper in the blender or a small food processor and pulse. Stop and occasionally scrape down the sides until it is well combined. Taste and add salt and freshly ground pepper as necessary. Refrigerate until you are ready to use (should last safely for a few days in the fridge)

Prep Time: 5 minutes | Cooking Time: 5 minutes | Total Time:10 minutes
Calories(approximate per serving): 90

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