Eggless caesar salad dressing with homemade croutons recipe
If we had a dime for every time we purchased a Caesar salad kit at the grocery store, we’d be retired. Stop spending your hard earned money on shortcuts when you can have the real thing at home. Our eggless Caesar salad dressing with homemade croutons recipe is so easy and delicious!
Don’t be fooled by restaurants who advertise “eggless” Caesar dressing, then use mayonnaise as a substitute. Um, hello—eggs are the main ingredients in mayo! This recipe, on the other hand, really is eggless, so you don’t have to worry about consuming raw eggs.
Whip up your dressing, then store it in the fridge for up to a week from the day you made it. Not just for salads, you can also pair it with chicken or salmon for a hearty lunch or light supper. Even better, you can use leftover chicken and lettuce for a tasty chicken Caesar wrap, yum!
The homemade croutons are icing on the proverbial cake. Oh, the times we’ve hovered in the pantry eating those salty, garlic laden croutons right out of the box—these are so much better than that!
- ¾ cup grated Parmesan
- ¼ tsp garlic, minced
- 1 Tbsp lemon juice
- 2 tsp Worcestershire sauce
- 1 tsp Dijon mustard
- ¼ cup extra virgin olive oil
- 3 Tbsp plain Greek yogurt
- ¼ tsp sea salt
- ¼ tsp fresh cracked black pepper
- 2 cups day old bread, cut into approximately 1" cubes
- 2 Tbsp olive oil
- 2 Tbsp butter
- garlic powder
- onion powder
- dried parsley
- salt and pepper
- romaine lettuce
- Parmesan cheese
- fresh cracked black pepper
- dressing: Place Parmesan cheese, garlic, lemon juice, Worcestershire sauce and Dijon mustard in bowl of food processor or blender and pulse until cheese and garlic are chopped completely. Scrape sides of bowl or pitcher once blended and add remaining ingredients. Process until smooth and gradually add water until you've reached the desired consistency.
- croutons: To make the croutons, heat butter and olive oil in a skillet over medium-low heat. Add bread cubes once butter is completely melted. Toss bread lightly to coat all sides in oil. Turn croutons frequently until all sides have become golden brown and crispy then move to plate lined with paper towel. Sprinkle croutons with a light dusting of garlic powder and onion powder while they are still warm. Dust croutons lightly with dried parsley by crushing it between your fingers while sprinkling. Season with salt and pepper to taste.
- salad: Pour desired amount of dressing over chopped romaine and toss to coat. Sprinkle with additional Parmesan cheese, add croutons and toss once again. Season with fresh cracked black pepper. Serve and enjoy!
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