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 avoids Caesar salad because it requires a raw egg or two. (We’re not all Rocky Balboa, after all.)
While cooking 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.
I hope I’m not in too late with this but I can confirm cashews make some awesome creamy stuff— once I was fed a vegan “cheesecake” that was creamy-thick and delicious. (I just wish people would come up with original names for this delicious stuff though, shit’s ridiculous.)