Caesar Vinaigrette


Kathy Goodman (Earthbound Farm co-founder Drew Goodman's stepmother) created this tangy vinaigrette, which has the flavor punch of Caesar dressing but without the egg. It's great with hearts of romaine and other sturdy lettuces, but it has a light consistency so it's also appropriate for more tender baby greens. This dressing is the perfect flavor accent for Grilled Caesar Salad with Parmesan Crisps, or just add some croutons and shaved Parmesan cheese to your favorite greens for a quick version of the classic Caesar.

This recipe makes about 2/3 cup of dressing.

From Food to Live By: The Earthbound Farm Organic Cookbook by Myra Goodman


1 clove Earthbound Farm Organic Garlic (large clove, minced)
1 tablespoon Dijon mustard
1 teaspoon anchovy paste
1/4 teaspoon Worcestershire sauce
1/2 teaspoon Tabasco
3 tablespoons lemon juice (from 1 fresh lemon)
1/2 cup extra-virgin olive oil


Place the garlic, mustard, anchovy paste, Worcestershire sauce and Tabasco sauce in a small bowl and, using a fork, mash them into a paste.

Add the lemon juice and stir to combine. Whisking constantly, slowly add the olive oil in a steady stream. Continue to whisk until the dressing thickens. The vinaigrette can be refrigerated, covered, for up to 1 week. Let it return to room temperature before using.

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