Caesar salad with egg-free dressing

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Cooking with Seeds: 100 Delicious Recipes for the Foods You LoveClassic Caesar dressing is usually made directly in a wooden salad bowl in which the lettuce leaves and other ingredients are tossed. In this case, we make the dressing in a blender so that the oil can be slowly added through the feed tube ensuring a beautifully emulsified dressing. Don’t make this dressing ahead; it gets too thick and gloppy.

  • Yield: 4 Servings


  • ½ loaf sourdough bread (4 ounces), torn into ¾-inch pieces
  • ½ teaspoon cayenne pepper
  • ½ cup plus 3 tablespoons olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 4 anchovy fillets
  • 2 garlic cloves, chopped
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon chia seeds, finely ground in a spice grinder
  • ½ teaspoon Dijon mustard
  • 1 head romaine lettuce, torn
  • 2 ounces Parmesan, grated
How to Make It
  1. Preheat oven to 400°F.
  2. Toss together the bread, cayenne pepper, and 2 tablespoons of the oil. Season with salt and black pepper. Toast on a rimmed baking sheet, tossing once, until golden-brown and crispy, 10 to 12 minutes. Cool to room temperature.
  3. While the croutons are cooking, make the dressing: Place the anchovies, garlic, lemon juice, Worcestershire, chia seeds, Dijon, and 1 tablespoon of the oil in a blender. Process until combined. With the blender running, slowly add the remaining ½ cup of oil through the feed tube. Season with salt and black pepper.
  4. Toss together the dressing, croutons, romaine, and Parmesan. Season with salt and pepper.

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