Try either of these. Leave the cheese out if you feel it is a cheat.
Eggless Caesar Dressing
Copyright 2010 Martha Stewart Living Omnimedia, Inc. All rights reserved.
Ingredients (to make 1-1/2 cups)
4 small cloves garlic
½ teaspoon coarse salt
12 anchovy fillets
1 tablespoon plus 1 tsp finely grated lemon zest
1/3 cup freshly squeezed lemon juice (approx. 2-3 lemons)
2 tablespoons drained capers rinsed
1-1/2 teaspoons dried mustard
½ teaspoon freshly ground pepper
1 cup extra virgin olive oil
½ cup finely grated parmesan cheese (omit to be on IP plan but use for your family or guests)
1. Mash garlic and salt using a large mortar and pestle. Add anchovies, zest, capers, mustard, and pepper; mash to form a paste. Stir in lemon juice. Add oil in a slow, steady stream, working pestle until emulsified; work in cheese. (Or, puree all ingredients except oil and cheese in a blender. Add oil in a slow steady stream, blending until emulsified. Transfer to a bowl; stir in cheese.) Dressing can be refrigerated in an airtight container up to 3 days. Serve at room temperature.
Emeril's Eggless Caesar Salad
2 lemons, juiced
1 clove garlic, minced
1 tablespoon Dijon mustard (annie's organic is sugar free and wine free)
1 tablespoon anchovy paste
1/8 teaspoon ground black pepper
2 tablespoons canola oil
1 head romaine lettuce, washed and dried, torn into bite-size pieces (about 10 cups)
In a mixing bowl combine the lemon juice, garlic, mustard, anchovy paste, salt, and pepper.
Whisk in the canola oil to blend.
In a large salad bowl, toss the lettuce with the dressing.