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This is our famous Caesar dressing, without fish or eggs. Some may argue its authenticity but I don't argue with a throng of teenagers at a Kiddush buffet. Pictured here is a mix of romaine leaves and my new BFF, red romaine. I love the added color to Caesar salad. Lettuce goes through a rigorous washing for kashrut purposes. It is imperative all bugs are washed away. With the red romaine, I get the color of red leaf with the hardiness of romaine.
| Kosher Status: | Parve |
| Number of servings: | 16 - 24 |
| Main Ingredient(s): | Oil - Canola, Juice - Lemon |
| Preparation Time: | 00:10 |
| Cooking Time: | 00:10 |
| Skill Level: | 1 - Easy (1 Easy - 5 Hard) |
| Estimated POINT value: | |
| Average Rating: | 2.5/5 |
Ingredients:
- 1 3/4 cups canola oil
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon Worcestershire sauce (fish free preferred)
- 1 1/4 teaspoons salt
- 1/2 teaspoon black pepper
- 1 1/2 teaspoons Dijon mustard
- 3/4 teaspoon minced garlic
Steps:
Combine all the ingredients in a measuring cup or shaker. Whisk or shake to blend. Done! |
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Hi! Thank you for stopping by to watch me, Leah, cook kosher. I've been the owner operator of my boutique catering firm in Seattle, Leah's Catering, for the past 14 years.
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