🥗 Egg-Safe Caesar Salad
A lighter twist on the classic Caesar, this egg‑safe Caesar salad uses egg whites instead of raw yolks for the dressing. Tossed with crisp romaine, garlic croutons, Parmesan, and anchovies, it’s a fresh and flavorful dish.
Ingredients
- •1 egg white
- •1 tablespoon lemon juice
- •5 tablespoons extra‑virgin olive oil (divided)
- •2 cloves garlic, crushed
- •1 tablespoon whole‑grain mustard
- •1 teaspoon superfine sugar
- •1 teaspoon Worcestershire sauce
- •Large pinch of salt
- •Small pinch of freshly ground black pepper
- •2 slices day‑old white bread, crusts removed, cut into ½‑inch cubes
- •¼ cup freshly grated Parmesan cheese (divided)
- •1 head romaine lettuce, torn into bite‑size pieces
- •1 (2‑ounce) can anchovy fillets, drained and chopped
Instructions
- 1
Prepare dressing base: Mix egg white with lemon juice. Chill in an airtight container for at least 48 hours but no longer than 4 days.
- 2
Make dressing: Just before serving, place the egg mixture in a blender or food processor. Add 4 tablespoons olive oil, mustard, sugar, Worcestershire sauce, half the garlic, half the Parmesan, salt, and pepper. Blend until smooth.
- 3
Make croutons: Preheat oven to 400°F (200°C). Toss bread cubes with 1 tablespoon olive oil, remaining garlic, and half the Parmesan. Spread on a baking sheet and bake for 10 minutes, until golden.
- 4
Assemble salad: Place romaine lettuce in a large bowl. Pour dressing over and toss to coat. Top with croutons, remaining Parmesan, and chopped anchovies.
Yield: Serves 4