1 tsp Dry mustard
1 tbsp Capers, plus brine
4 Anchovies, chopped
1 tbsp Red wine vinegar
3 Lemons, juiced
1 tbsp Worcestershire sauce
1/2 cup Olive oil, or more to taste
1/2 tsp Honey, if desired
1/2 cup Grated parmesan or pecorino cheese
3 Romaine hearts, torn or chopped
1/2 cup Shaved parmesan cheese
Buttery croutons, if desired
Fresh black pepper
In the bottom of a salad bowl (preferably a giant wooden one!), mash creamed garlic, mustard, capers and anchovies together with the back of a fork until well combined. Add a large pinch of kosher salt and a few generous cracks of pepper. Continue to mash another minute to form a textured paste.
Add red wine vinegar, lemon juice, and Worcestershire sauce, and whisk to combine. Slowly drizzle in olive oil as you whisk to emulsify the dressing. Taste for salt and pepper and add honey if desired. Add the grated cheese and stir to combine.
Just before serving, add romaine to the bowl. Toss together with the dressing. Top with shaved cheese, croutons if using, and another grinding of black pepper.
Serve and enjoy!
Bring a taste of Daphne's home to yours with her grandmother's egg-less Caesar salad recipe! It's one of her family favorites. Daphne notes that how much olive oil you use depends on the richness of the dressing. Her family likes it tart! If you do too, use less oil. And if you like a balance of sweetness to the acid like Daphne, she says to go ahead and add the honey (which her grandmother doesn't actually include!).