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Eggless Caesar Dressing for the Ides of March delivers bold, classic flavor without raw egg or mayonnaise, using olive oil, lemon, Parmesan, anchovy paste, and Worcestershire for depth and balance. A touch of dry mustard naturally emulsifies the oil and acid, creating a thick, stable dressing while keeping cholesterol lower than traditional versions.
Full recipe and details: https://the-good-plate.com/eggless-caesar-dressing-the-ides-of-march/
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0:04
Good afternoon and welcome to the Good Plate's Kitchen.
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Well, today I'm going to talk to you about
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making Ides of March Caesar's salad dressing.
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Now, here's the thing, Ides of March and which was March 15th.
0:23
44 BCE, Julia Caesar was told by his wife not to
0:27
go to the Senate, but he did and he was killed.
0:32
So, we all remember the Ides of March for that reason.
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Now, here's the interesting thing.
0:37
Caesar was a very powerful man and people decided to
0:41
take that name on if they wanted to feel powerful.
0:45
So, we Czar, we have Kaiser, and people like that.
0:50
Now, interestingly enough, there was the one man, Mr. Caesar Cardini.
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Mr. Cardini was in Mexico.
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He was an Italian immigrant, had a restaurant
1:02
that served the up and up coming people.
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This was during prohibition days and people could go to Mexico so that he could drink.
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Anyway, he needed to make some kind of really wonderful dressing for some really
1:15
important people and he developed this beautiful
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table side salad with this wonderful dressing.
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And it became known as a Caesar salad after him and
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it was Caesar salad dressing after Caesar Cardini.
1:30
So, let's talk about what's in Caesar salad.
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This one does a little bit different because we're making this one so it's not
1:38
as dependent on eggs.
1:41
The original recipe calls for eggs and ours does not.
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So, what do we have here?
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We have, of course, Parmesan,
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lemon, garlic, anchovy paste.
2:00
Don't tell anybody.
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You can't even tell this to taste like fish. It doesn't taste like fish at all.
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It does just give it salt and umami.
2:08
And then we have and we have Worcestershire
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sauce and extra virgin olive oil from Sicily.
2:18
Okay, now the reason why I'm doing this is because I
2:23
really would like to stay pretty far away from cholesterol.
2:26
So, even though this dressing has oil in it so it's it's still got oil.
2:32
But it doesn't have the cholesterol factor that regular Caesar salad does and it
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doesn't have the cholesterol that Caesar salad dressing made out of mayonnaise does.
2:44
So, let's get started.
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And this is very very easy.
2:49
And here I have this is a brawn immersion blender part of the Braun immersion
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blender and it's just like a little tiny food processor.
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I'm going to stick the garlic in there and I'm going to get that chopped up for you.
3:11
Catch that.
3:12
See, like that.
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Put it on here.
3:15
Put it back a little so you can see better.
3:22
Okay, let's do this.
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And you just get it on there nice and tight press the button.
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Very much like the Braun food processor,
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it also has a dial so you can choose what speed you want to use.
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Okay, so we have that done and now we're going to add four ounces of olive oil.
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And four ounces of olive oil is a half a cup.
4:08
A have a half cup measure here.
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Okay, put that in there.
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Now I'm going to add
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lemon or cup of that
4:46
and we need a teaspoon of Worcestershire, anchovy paste.
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Now I'm using anchovy paste instead of anchovies because
4:56
these don't have any bones and we don't want bones.
5:09
Yeah, I mean, okay.
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Important little lesson here.
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This is Colman's mustard.
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It's not stirred.
5:15
And I already said that I want to use dry instead of
5:19
Dijon because this does not have any vinegar.
5:21
This is just plain old dry mustard.
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The good thing about this, what dry mustard does, this is important,
5:27
is dry mustard helps oil and vinegar oil and acid.
5:32
In this case, the vinegar acid is the lemon juice.
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And what this does is it helps it emulsify.
5:43
So we're going to put an eighth of a teaspoon,
5:48
which is just enough to let it emulsify.
5:54
And that, we're going to add some black pepper.
6:06
Just until you think you're going to like it.
6:09
And now we're going to add the cheese
6:18
and put the top back on.
6:22
Okay, now we're going to go like this.
6:26
And we're going to let it rip.
6:34
Now let's see how this turned out.
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Beautiful.
6:40
Just notice how it's a little thick and that's a good thing.
6:44
That means that the mustard did its job and emulsified.
6:50
And I have a little piece of romaine lettuce, just like Mr. Cardini used.
6:58
And taste this and see how it is.
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Mmm.
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That is a lovely Caesar salad dressing without egg.
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So, still has oil from the olive oil.
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This is delicious.
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Thank you for watching.
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We'll see you next time.
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I'm a good plate.
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And remember, ever forward, ever flavorful.
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Yum, yum!