A classic Caesar salad is all about balance—creamy, tangy, savory, and crisp. If anchovy paste isn’t your thing, you can still get that deep, umami flavor with a few smart swaps. This version keeps everything you love, just cleaner and more approachable.
Ingredients
For the salad
- 1 large romaine lettuce, chopped
- 50g Parmesan cheese (shaved or grated)
- 1 cup croutons
For the dressing
- 1 garlic clove, finely minced
- 1 tsp Dijon mustard
- 1 tbsp lemon juice
- 1 tsp Worcestershire sauce
- 1 egg yolk (or 1 tbsp mayo)
- 60ml olive oil
- 20g finely grated Parmesan
- Salt & black pepper to taste
Instructions
- Make the dressing base: whisk garlic, Dijon, lemon juice, Worcestershire, and egg yolk
- Emulsify: slowly drizzle in olive oil while whisking until creamy
- Add depth: mix in grated Parmesan, salt, and pepper
- Prepare the salad: wash and dry romaine, add to a large bowl
- Toss: add dressing gradually, coating the leaves lightly
- Finish: top with croutons and extra Parmesan
Why this works (without anchovies)
- Worcestershire sauce → brings subtle umami
- Parmesan → adds saltiness and depth
- Garlic + Dijon → sharpness and complexity
- Egg yolk / mayo → creamy, stable dressing
Fresh, crisp, and packed with flavor—this Caesar proves you don’t need anchovy paste to get it right.
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