CAESAR SALAD DRESSING WITHOUT ANCHOVIES

Ingredients

• 2 tablespoonsfresh lemon juice
• 1 tablespoonwhite miso paste
• 1 tablespoonextra-virgin olive oil
• 1 teaspoonwhole-grain mustard
• 1 clovegarlic
• to tastesalt and black pepper

Instructions

1. 1

   Blend the dressing

   Put all the dressing ingredients in a small food processor and blend until smooth.

2. 2

   Transfer and rest

   Transfer the dressing to a large bowl and set it aside.

What is Caesar salad dressing?

Caesar dressing is a savoury, tangy dressing served with the American-style salad of the same name. The salad is commonly associated with restaurateur Caesar Cardini and Tijuana, Mexico.

This version leaves out anchovies and uses white miso for a savoury depth. Lemon, mustard and garlic bring the sharpness and punch, while olive oil helps round out the flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 29 calories, 1g protein, 1g carbs, 3g fat.

The olive oil supplies most of the fat, while the small amount of miso contributes some protein and carbohydrate; the lemon, mustard and garlic add flavour in modest quantities. Serve it with plenty of crisp vegetables and a protein-rich accompaniment such as chicken, eggs or beans for a more complete plate.

Why use white miso?

White miso: its fermented savouriness gives the dressing an umami note without anchovies. It also blends readily into the other ingredients.

Whole-grain mustard: the mustard adds a gentle bite and helps the mixture come together. Its seeds leave a little texture in the finished dressing.

Blending to a smooth texture

Small processor: use a small bowl or processor so the modest amount of dressing can circulate around the blade. Blend until no distinct streaks of miso or garlic remain.

Consistency: the finished dressing should be creamy enough to coat a spoon. If it looks uneven, scrape down the sides and blend again.

Balancing the flavour

Lemon: the juice supplies the bright, tangy note that balances the miso and oil. Fresh juice keeps the flavour lively.

Seasoning: salt and pepper are added to taste, so start lightly and adjust after blending. Miso is already savoury, which is worth bearing in mind before adding more salt.

Make-ahead timing

Quick preparation: the method takes about six minutes from start to finish, with no cooking involved. Blend it shortly before serving or prepare it ahead and chill it.

Before serving: give chilled dressing a stir, as it may thicken or separate slightly while standing. Taste it again and adjust the seasoning if needed.

Ways to serve it

Classic salad: toss the dressing with crisp lettuce leaves and finish with a little grated cheese or crunchy croutons, if you like.

Beyond lettuce: use it as a dip for raw vegetables or spoon it over a grain bowl. Add it gradually so it coats the other ingredients without overwhelming them.

Recipe notes & tips

• Use a small food processor so the ingredients blend evenly.
• Peel the garlic before adding it to the processor.
• Blend until the miso is fully incorporated and the dressing looks uniform.
• Season gradually, tasting after the dressing has been blended.
• Stir the dressing before serving if it has been chilled.

Variations

• Add Parmesan: blend in a little finely grated cheese for a more savoury finish.
• Make it creamier: blend in a spoonful of mayonnaise for a richer texture.
• Add herbs: blend in a little chopped parsley for a fresh note.
• Increase the garlic: use another small clove for a more pronounced garlic flavour.

Common mistakes to avoid

• Using a processor that is too large: the small quantity may not reach the blade; use a small bowl or scrape down the sides.
• Adding too much salt at first: miso is already savoury; taste before seasoning further.
• Stopping while streaky: blend until the miso and oil are evenly combined.
• Adding the whole dressing at once: start with a little when dressing salad and add more only as needed.

How to store

Keep the dressing in a covered container in the fridge and use it within 3 days. Stir well before serving; do not heat it.

Frequently asked questions