This miso caesar dressing is made without anchovies. It’s the perfect amount for two heads of romaine and it makes the best salad ever!
What is Miso Caesar Dressing without Anchovies
Imagine a Caesar dressing that dares to defy tradition, where the salty tang of anchovies is boldly replaced with the rich, umami-packed goodness of miso.
This magic ingredient creates a harmonious blend that's as innovative as it is delicious.
Not only does it take minutes to mix up, but this miso Caesar dressing perfectly portioned for two generous heads of romaine lettuce.
This easy white miso caesar salad dressing clings to the lettuce leaves, enveloping them in a layer of flavor that's complex yet wonderfully familiar, ensuring that every bite is a delightful, comforting and thrillingly new.
Ingredients and Substitutions
- Garlic - Fresh garlic is best. I recommend chopping it on a cutting board, adding a little bit of salt and then using the side of your knife to crush it again and again until it forms into a paste.
- Salt - Kosher salt is what i'm using in this recipe. If you use table salt, if will be too salty.
- Cracked Pepper - I know it's hard to measure fresh cracked pepper but that's ok -- just measure with your heart! Regular ole' black pepper doesn't hit the same.
- Dijon Mustard - Dijon is important because it adds that perfect tang and bite. You could swap it for honey dijon if you had too but it will have a slightly sweeter profile while also still being delicious.
- Mayo - I'm using Duke's mayo but Kewpie mayo also works beautifully.
- Lemon - Fresh lemon juice makes such a difference in caesar salad so I don't recommend swapping it for the pre-squeezed shelf stable stuff.
- Parmigiano Reggiano - You could swap Parm for another hard, aged Italian cheese like pecorino or grana padano.
- White Miso Paste - This is your secret weapon for making caesar salad dressing without the anchovies. It packs so much umami and ends up tasting just like the original with a totally nonexistent fishy scent or aftertaste.
- Olive oil - Don't go for your highest quality olive oil, just something that's kind of neutral so that the other ingredients can sing.
- Romaine - If we're making caesar salad, we gotta have romaine!
- Croutons - I don't like my salad with croutons but you could absolutely add them if you do!
How to make it
Add garlic, salt, pepper, Worcestershire, Dijon, mayo and half a lemon, parmigiana, and miso paste to a large bowl and whisk together.
Slowly drizzle in olive oil, whisking at the same time until emulsified. You can turn the bowl on its side to make it easier.
If making a salad right away, add lettuce on top and toss together. Grate another 2-3 tablespoon of cheese on top and toss again. Taste and finish with more lemon and pepper if needed.
What goes with Miso Caesar Dressing without Anchovies
Besides obviously toss this tasty dressing with some romaine lettuce, I think it goes really well with these tasty dishes:
- Creamy Beef Pot Pie
- Detroit Style Pepperoni Pizza Pie
- The Best Easy Grilled Cheese and Tomato Soup Recipe
- Avocado Grilled Cheese with Fontina and Chipotle
- Creamy White Lasagna Soup with Veggies
- Trader Joe’s Tomato Burrata Ravioloni with Spicy Vodka Sauce
- One Pot Cheesy Spinach Artichoke Orzo
Frequently asked questions
Is miso a good substitute for anchovies?
Absolutely, miso steps into the shoes of anchovies with the grace of a culinary chameleon, offering a depth of umami goodness. This fermented soybean paste imparts a rich and complex flavor profile that makes it a brilliant, health-conscious stand-in for the fishy favorite.
What flavor is similar to miso?
Tamari, with its deep, umami-packed essence, plays a similar tune to miso, offering a salty, savory taste. This soy sauce's gluten-free cousin hosts rich, complex notes that echo miso's own earthiness.
What are the three types of miso?
In the vibrant world of miso, three main varietals take center stage: white (shiro) miso, a mild and sweet version with a creamy texture that has just a tiny bit of funkiness; red (aka) miso, a bold and assertive flavor powerhouse, steeped in tradition and depth, offering a savory punch that lingers on the palate; and lastly, mixed (awase) miso, whichi s a blend of the two, creating a perfect balance of sweet and savory notes. Each type of miso, with its unique flavor profile and color offers tons of complex umami magic.
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Recipe
Miso Caesar Dressing without Anchovies
Ingredients
- 2 cloves Garlic crushed
- ¾ teaspoon Salt
- ½ teaspoon Cracked Pepper
- ½ teaspoon Dijon Mustard
- 1 tablespoon Mayo
- 1 Lemon juiced
- ⅔ cup Parmigiano Reggiano freshly grated and divided (less if using pre-shredded from the store)
- 1 teaspoon White Miso Paste
- ⅓ cup Olive oil
- 2 medium heads Romaine Lettuce washed and chopped
- flaky salt for finishing
- 1 cup croutons (if desired)
Instructions
- Add garlic, salt, pepper, dijon, mayo and half a lemon, ⅓ cup freshly grated parmigiano, and miso paste to a large bowl and whisk together.
- Slowly drizzle in olive oil, whisking consistently until everything is emulsified. You can turn the bowl on its side to make it easier.
- If making a salad right away, add lettuce on top and toss together. Add the remaining cheese on top and toss again. Taste and finish with remaining lemon, flaky salt and pepper if needed.
