Vegetarian Caesar Salad

Vegetarian Caesar salad strips away the anchovies, raw egg yolk, and Worcestershire of the classic, but keeps the punch by leaning hard on lemon, garlic, and good olive oil. The result is brighter than traditional Caesar, less heavy, more like a sharp lemon vinaigrette than a creamy dressing.

The trick to getting flavor without the umami of anchovy is using real Parmigiano-Reggiano, not the powdered green-can stuff. Aged Parmigiano carries its own savory depth from the long fermentation, and the saltiness fills the gap left by missing anchovies.

Dress the salad immediately before serving, never ahead. The lemon juice wilts romaine within minutes, and the whole point is the snap of crisp leaves against the rich dressing.

A small splash of white wine vinegar is optional but worth adding, it sharpens the acid without making the dressing taste lopsidedly lemony.

Kitchen Tips

• Wash and dry the romaine thoroughly. Wet leaves repel oil-based dressing and dilute the flavor.
• Tear the lettuce, never cut it. Knives bruise romaine and turn the edges brown.
• Emulsify the dressing with the blender running, drizzling the oil in slowly. Adding all the oil at once breaks the emulsion.
• Grate the Parmigiano on the fine side of a Microplane for the most cling and flavor.

Variations

• Add capers to the dressing for a briny note that mimics anchovy depth.
• Toss in homemade croutons for crunch, a classic Caesar element.
• Use kale instead of romaine for a heartier salad that holds dressing longer.