Have you ever been to one of those strip mall Italian restaurants where they served you a salad with an oily dressing that they are trying to pass off as “Caesar”?
Too many times to count.
Not this version.
I won’t lie, it is not an easy endeavor to make this creamy, tangy treat. But it is oh so worth it!
This is easily my most requested recipe… Really you ask… A salad??? Yep, it has won over my “meat and potato” friends, kids, and everyone in between.
And can you believe, despite being a staple in Italian restaurants these days the origins of this dressing were actually from Mexico? I guess that means we should not expect an amazing Caesar salad from an Italian restaurant, but I have never enjoyed one while frequenting a Mexican restaurant have you?
This dressing has it all: garlicky, tangy, creamy, and just a hint of spice and of course if you are the adventurous type some salty umami from anchovies – that one is up to you though.
The thing I really love about the dressing is that it makes enough for several meals and you can really let your imagination go wild and use it for multiple salad variations or other uses (baked salmon with this slathered on top anyone?!?). As you can tell from the pictures I went away from the “classical” romaine and used dinosaur kale as my leaf of choice. However the next day I used the leftover dressing for a classical salad when paired with spaghetti and meatballs. I have to say it is so addicting that I often find myself noshing on the leftover homemade croutons dipped in this deliciousness! Really it is your call, use your mood to guide your tastebuds to blissfulness.
Caesar Salad
makes 1 cup of dressing
INGREDIENTS
2 egg yolks
1 Tbsp red wine vinegar
1 large anchovy fillet or 1 tsp anchovy paste (optional)
1 large garlic clove – minced
1/2 lemon (juiced)
2 dashes of hot sauce
2 dashes of Worcestershire sauce
1 tsp dijon mustard
1/2 cup grated parmesan cheese
1 cup Extra Virgin olive oil/canola oil blend
Salt + Pepper to taste
DIRECTIONS
I have found it easiest to make in a food processor. Begin by pulsing all ingredients except cheese and oil. While the food processor is running slowly drizzle oil in. Once the oil is emulsified fold in the cheese. Toss with salad + Enjoy!
NOTES
- Croutons
- tear bread
- toss with small amount of EVOO
- season with salt + pepper
- Grate fresh parmesan over
- Bake in oven at 375F
- Romaine
- tear or cut into bite size pieces
- Make sure this is dry before mixing
- You may increase the lemon slightly to increase acidity
- Add more salt than you usually would by taste as the salad will dilute the seasoning
- Alternatives for a quicker dressing
- Use plain greek yogurt, mayo, or vegan mayo in place of oil & egg and mix ingredients by hand
Linda G McFarland
25 Apr 2018My favorite recipe!
Lindsey
27 Apr 2018Ace – You could not have started out with a better recipe to share! By far, my fave thing you create. Cannot wait to give it a try. Wish me luck! Much love.