Try either of these. Leave the cheese out if you feel it is a cheat.
http://www.marthastewart.com/recipe/...aesar-dressing
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 if you are on a strict IP protocol, could be used in later phases)
Directions
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.
OR
http://planetgreen.discovery.com/foo...sar-salad.html
Emeril Lagasse's Eggless Caesar Salad
Ingredients:
2 lemons, juiced
1 clove garlic, minced
1 tablespoon Dijon mustard (annie's organic dijon is sugar free and wine free)
1 tablespoon anchovy paste
Salt
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)
1 cup croutons
1/2 cup grated Parmesan ( omit if on strict IP, Phase 1, can be used in later phases or for family/guests)
Method:
In a mixing bowl combine the lemon juice, garlic, mustard, anchovy paste, salt, and pepper.
Whisk in the canola oil to blend.
To Serve:
In a large salad bowl, toss the lettuce with the dressing. Add the croutons and top with Parmesan.
