Tuesday, October 2, 2012

Eggless Caesar Salad

Caesar Salad is one of my favorite salads. The combination of crunchy lettuce & even crunchier croutons tossed with the smooth creamy dressing is just the way I like my salads. There are many varieties of this salad available the most common being Chicken Caesar salad where grilled & succulent chicken strips are topped over the regular Caesar salad. 

There are also variations of the Caesar salad dressing available. But the authentic Caesar salad dressing calls for eggs, Worcestershire sauce & some even for anchovy paste. But I wanted to make it purely vegetarian so I have altered the dressing accordingly. This eggless dressing still comes out nice & creamy & perfectly tasty. In-fact I super liked the way this dressing tasted so used it with couple of different salad combinations. I had no homemade croutons left at hand so opted for the ready made croutons  (available at grocery stores) for this recipe.  

1 head romaine lettuce, broken into pieces (see notes for details)
Few croutons (as much as you like, have used the garlic flavor)
some grated Parmesan cheese

For dressing: 
4 tbsp of mayonnaise (have used the egg-less one) or Greek Yogurt (for a lighter version)
2 tbsp of olive oil
1 clove of garlic minced
juice of 1/2 lemon
2 tsp of Dijon mustard
1 tbsp of capers (washed and drained) 
salt and pepper to taste
couple of tbsp water (as required to adjust the consistency)


For making  Caesar Salad dressing: 
In a bowl combine mayonnaise/greek yogurt  olive oil, minced garlic, Dijon mustard, lemon juice, capers, salt and pepper. Add a tbsp of water at a time to adjust the consistency. Mix well to get a smooth  and creamy dressing. Keep aside or refrigerate.

For making Caesar Salad:
In a large mixing bowl, add some of the torn lettuce followed by some Parmesan cheese and few croutons. Drizzle the dressing over and mix well so that each lettuce is well coated with the dressing. refrigerate the rest of dressing and use later. While serving I like to top it with some more Parmesan cheese and croutons. 

  • There are ready made torn lettuce packets available in market but I prefer using the the Lettuce head.  So if u are using the Lettuce head like me then throw away the outermost layer of lettuce which usually is bit spoiled & spotted. Then tear the remaining lettuce into small to medium size pieces. Wash them thoroughly & dry them completely on paper-towel before using for salad. 
  • Make sure your lettuce leaves are completely dry else your dressing would become running. 
  • For this recipe, I've used the egg-less mayonnaise but you could also use the normal one with eggs. Greek yogurt makes a great option for the lighter and healthier salad dressing
  • Mix the lettuce with dressing just before serving to avoid the lettuce from wilting 
  • You can make the dressing ahead of time and use it later when you want to serve the salad. 
  • The dressing can stay good in refrigerator up to 2 -3days. 

That's it, our creamy Eggless Caesar Salad is ready, Serve it as a side with soup, pizza, pasta or Just on its own. 
Happy Eating!!

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  1. Ceasar salad is one of the first salads i had made.. like it with chicken :)

  2. Refreshing delicious salad...love this!

  3. Delicious with fried bread who won't love it

    Cook like Priya

  4. loved the way you presented shweta! very well explained

  5. Very light and delectable salad, Shweta. Wonderfully presented with fried bread.....yummy dear.

    Today's recipe:

  6. Wow! Looks so fresh & delicious...

  7. Delicious looking salad...Do visit my other blog at eveydayindiancooking.blogspot.com...

  8. Yum salad, can see the crunchiness in the lettuce.

  9. Simply love this salad, fantastic.

  10. Delicious salad,love with chicken..this looks equally tempting,Shwetha!!
    Join my ongoing EP events-Rosemary OR Sesame @ Now Serving


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