Allen Miglore's Caesar Salad

Ohhhh - that sounds amazing! I don't do eggs/dairy, and that seems like a perfect solution.

Your comment reminds me that I had a Caesar salad at a Mexican Restaurant where they say they used the original south of the border recipe -- crema instead of egg yolk. It was just a little more creamy than when made with egg yolk but otherwise it was all delicious. Wish I could have gotten the entire recipe from them, not just the crema swap. ;) Last time I went there before I moved, I ordered two salads for my meal. Strangely, my friends were embarrassed. LOL!

Actually, that is not quite accurate. The fear with raw egg yolk is salmonella (not that common is high quality eggs anyway) but acid in lemon juice will NOT pasteurized the egg or kill the bacteria. It will change it but if contaminated do nothing to make it safe. It's the same with ceviche - the citrus does not really cook the raw fish. If it was contaminated it will still be so : ( That said, I love to make it and have never been sick - whew!

Please note that I said, "...pasteurize the whole egg or buy them that way AND that the acidity in vinegar or lemon juice...," even capitalized the AND to avoid confusion. Pasteurization involves heat. Acidity is something entirely different. BTW, I got that info from and FDA page where food professionals could get their questions answered. Also, that's only talking about the egg inside the shell.

It's always a good idea to give the eggs, still in their shells, a good rinse and gentle dry. There can (and will) be all sorts of things on the outside of the shell which can easily end up in with the egg when it's cracked. How many times have you separated an egg and had the white run down the outside of the shell? Maybe a more easily quantifiable answer would be, how many times have you cracked an egg, period, without some getting on the outside of the shell?

As you say with ceviche, so too with eggs, know your source and be sure of freshness and careful handling. It always amazes me that we all trust sushi without giving it a thought. ;) Yes, I'm included in that "we" although I'm more a sashimi girl.

Oops sorry. Didn't mean to step on toes, I hear what you are saying but wanted to clarify the misconceptions. You are correct in using pasteurized eggs (only) if you care about this. It is important to know that one cannot pasteurized eggs at home and still have a runny egg. A coddled eggs is not pasteurized. You have to cook the egg yolk through to achieve a "safe" egg and that totally is not what we want here. Secondly, just to educated people at home that do not go to the FDA site or the CDC for that matter. NEVER wash your eggs in cold water. Egg shells are VERY porous and washing the outside in cold water can draw any bacteria into to egg before you even crack the shell. Salmonella for that matter can already be inside the developing egg (this is a big concern), before it is laid, which is why lightly boiling an egg will not make it safe. I know where my eggs come from and I have no problem with eating raw but the correct info. should be out there for those that do not know. From the CDC: Poultry may carry bacteria such as Salmonella that can contaminate the inside of eggs before the shells are formed. Eggs can also become contaminated from the droppings of poultry through the laying process or from the environment (e.g., contaminated poultry feed or bedding).
Cook eggs until both the yolk and white are firm. Egg dishes should be cooked to an internal temperature of 160°F (71°C) or hotter.
Make sure that foods that contain raw or lightly cooked eggs, such as hollandaise sauce, Caesar salad dressing, and tiramisu, are made only with pasteurized eggs.

At home, my dad always made it in the bottom of the salad bowl, so it was always by default limited to that salad. I imagine it would hold up well for a few days, but the lemon and garlic flavors might start to fade. But just think: once you start measuring loosey-goosey like my dad, you'll be able to bust this out whenever you're in the mood.

I've heard of olives and capers both being a great briny substitute for anchovies. I would be remiss if I didn't tell you that Worcestershire has anchovies in it too, though some vegetarians make exceptions for it! As long as you have lemon, garlic, olive oil, and salt, you'll have a tasty salad dressing, even if it becomes something a little different.

Thank you Kristen for those suggestions...and thanks for letting me know there are anchovies in Worcestershire, I never knew it!

You can get vegan Worcestershire sauce online pretty cheaply, if it's something you enjoy eating / putting in your salad look it up.

A tiny bit of miso will give you a similar flavor profile and lots of umami.

I used to buy a vegan Worchestire from the HF store, called 'Wizard' that was great. Cute bottle with a picture of a wizard on it.

Thanks for your comment and I'm sorry it was out of balance -- I've talked it over with my dad and he does use less balsamic than Worcestershire, so I've updated the measurement to 2 teaspoons. Brands do vary a lot (as do garlic cloves and lemons!), so adjusting to taste in step 4 is important.

Thanks for your comment and sorry it was off balance for you. My dad loves Worcestershire (and so do I) -- he says he compromises with my mom on that front by adding extra garlic.