No raw eggs (or words)
February 24, 2010
Caesar Dressing (raw egg free)
I suppose it’s possible to wax poetic about this Caesar dressing. Describe in great detail the intricacies of its flavor profile. Blather on about how it elevates a simple salad of romaine and tomato to new and glorious heights. And celebrate the delightful fact that it is indeed raw egg free and you won’t miss it for one second. But I’ll spare you. Because, after all, it’s only salad dressing (albeit a good one worth trying). And, truth be told dear friends, I’m experiencing a mild case of writer’s block these past few days. While my house is tidy thanks to a weekend of dusting, washing and organizing, my mind is a cluttered mess of cobwebs. One too many hits of Clorox fumes, obviously.
To the Caesar dressing purists, I ask forgiveness. I tend to be a little leery of raw egg. Yes, very fresh eggs from reputable sources are safe more often than not. As are pasteurized raw eggs if you can find them. But I say if you can do without, do without. I blame my raw egg reservations on too much food science and microbiology coursework. I know, every party has a pooper. [Cue SNL Debbie Downer jingle.]
Caesar Dressing (raw egg free)
(Adapted from Epicurious) Were you to omit the anchovies, you’d have something of a creamy lemon Parmesan dressing which I’m sure would be equally delicious (but you should give them a try even if you don’t think you like them; they really make the dressing). And this is tangy to my liking thanks to the addition of some white wine vinegar. If you prefer less tang, omit and thin dressing to desired consistency with water or more olive oil. Please note that while it contains no raw eggs it is not entirely egg-free as it does contain mayonnaise.- 1 garlic clove
- Juice and zest of 1 lemon
- 1/2 cup freshly grated Parmesan
- 4 anchovies
- 1/4 cup light mayonnaise
- 2 tsp Worcestershire
- 1 tsp Dijon mustard
- 1 tsp black pepper
- 2 T white wine vinegar
- 1/4 cup good extra virgin olive oil
In a food processor or blender combine garlic through white wine vinegar. With motor running, stream in olive oil.
Makes 1 1/4 cups.
Oscar
February 24, 2010 at 10:20 am
“very fresh eggs from reputable sources are safe more often than not”??? Ok, what if they’re not?
Carolyn
February 24, 2010 at 11:07 am
Oscar: Good question. It’s estimated that 1 in 10-20,000 eggs is contaminated with Salmonella bacteria. If you choose to eat raw eggs they should be very fresh, properly refrigerated, grade AA or A and have a blemish-free intact shell, though these guidelines do not guarentee that raw eggs will be free of bacteria. Elderly, young children, and those who are pregnant or immuno-compromised should avoid all raw and undercooked animal products.
I’ve made a personal decision not to consume raw egg products. My comments on this blog are for informational purposes only and are not intended as a substitute for professional medical advice, diagnosis or treatment. Seek the guidance of your personal physician, registered dietitian or other qualified healthcare provider for more information tailored to your individual health needs.
Jessica
February 24, 2010 at 1:53 pm
I must say, I am not very careful about my raw egg consumption. I love making homemade mayo and I’m all too happy to throw a raw egg yolk into a salad dressing. I’m sure I’ll pay the price one day and that will change me for good, so I am bookmarking this recipe for just such a time!
Gaelle@whatareyoufeedingyourkidsthesedays.com
February 24, 2010 at 10:14 pm
While my husband would never drink raw milk, he has nothing against raw eggs. I cook a lot with my children and the best part of baking is to lick the bowl. So, yes, they are in for raw eggs…
Question: do you eat real chocolate mousse?
Carolyn
February 24, 2010 at 10:30 pm
Gaelle: I guess that depends on how you define real chocolate mousse :) I’ve always known the egg yolks to be whisked over a double boiler before folding in chocolate/cream. How do you prepare?
Estela @ Weekly bite
February 25, 2010 at 12:42 pm
I love that this recipe doesn’t contain raw eggs! When I was pregnant I wanted a Caesar salad so badly, but never ate it becuase of the dressing. Now I have a great recipe :)
Stephanie
February 26, 2010 at 1:09 pm
I used to get so embarrassed when I’d go to lunch with my old boss because whenever he’d order a salad, he’d say very loudly, “I’ll take the CE-SAR!”
Now I think it’s funny.
Katie @ Cozydelicious
February 26, 2010 at 1:31 pm
I’m with you on raw eggs! Which is why I have never made my own cesear dressing, but this looks great. Quick question Carolyn… I have anchovy paste in my fridge. Any ideas about how many teaspoons 4 anchovy fillets is? Thanks!
Carolyn
February 26, 2010 at 2:02 pm
Katie: The original recipe calls for 2 tablespoons anchovy paste or anchovy filets (which sounds like a lot to me). If I had to guess, I’d say 4 filets is a little more than 1 T ground paste. Maybe start with 1 T and then add more if desired?
Gaelle@whatareyoufeedingyourkidsthesedays.com
February 26, 2010 at 11:05 pm
You have different ways of whisking in the egg yolks: some people do it over the double-boiler; others removed from the heat… but to really kill salmonella, you would have to make sure that the yolk-mixture reaches 160F. I actually don’t know how hot a double boiler takes the chocolate.
Besides, you’ll have plenty of raw egg whites that can be contaminated as well… so basically, yes Chocolate Mousse contains raw eggs!