In the realm of big salads with even bigger dressings, the Caesar—with it's sharp garlic, salty anchovy, and sour lemon juice—is emperor of them all.
For most people, it's addictive. But there's a contingent that avoidsCaesar saladbecause it requires a raw egg or two. (We're not allRocky Balboa, after all.)
Whilecooking through the entire January issue of Bon Appétit, I found the Caesar dressing even the most squeamish eater can indulge in. It swaps out the raw egg in favor of a different ingredient: cashews.
A quarter cup of cashews can do everything an egg yolk does: it adds richness, makes the dressing silky, and helps emulsify the dressing, keeping it together long after it has been blended.
For extra credit, soak the cashews in water first. A two-hour soak will soften the nuts, which, when blended, turn into cashew cream—the trendiest alt-milk since soy.
Either way, this egg-free Caesar dressing will keep for five days, which is plenty of time to explore options past the Caesar salad. We've gotfive unusual waysto use the stuff here—none of which require raw eggs.
