My first-ever attempt at Caesar Salad was a success! The idea of using raw eggs and anchovies always turned me off... but then I discovered this recipe that calls for neither!
You can make this salad either Milchig or Pareve (it is absolutely divine served with grilled chicken breast).
For the croutons - you can buy those ready-made, but I love making my own and adding them to the salad when they're hot out of the oven. Just dice up some 'old' bread and toss with garlic powder, parsley, salt and pepper, and a dash of olive oil. Spread out your croutons on a baking sheet and bake at 350 degrees for 5-8 minutes, until golden and crispy.
(Side note: This recipe calls for Worcestershire Sauce... the brand I used does contain fish, but if you're concerned about mixing fish with dairy/meat, there are many other brands that are strictly 'veggie')
1 cup Light Mayonnaise
1 tbsp Lemon Juice
1 tsp Worcestershire Sauce
1 tbsp Garlic Powder
1/4 tsp Salt
1/8 tsp Pepper
1/2 cup grated Parmesan cheese
1 tbsp Milk (or Soy milk)
2 heads Romaine Lettuce Hearts, diced
1 cup Croutons
In a large salad bowl, mix first 8 ingredients until well-blended. Add more milk if dressing is too thick.
Add Lettuce and Croutons and toss.
Top with additional grated Parmesan cheese if desired.