caesar salad

Once upon a time, I ordered a Caeser salad and it tasted fishy!  That nearly put me off Caesar salad forever, then one day I realized I could make my own Ceasar salad without anchovies! I just needed to capture that wonderful salty, sharp, tart, garlicky flavor combo.

Now, I almost always have a jar of this dressing in my fridge. It's not exactly healthy, but I'm willing to overlook that little detail because I think it's one of the most delicious salads ever, especially with homemade croutons!

1 egg (at your own risk)
1/2 cup grated parmesan
1/4 cup lemon juice
1-2 garlic cloves
1 t worchestershire (I use vegetarian)
1/2 t salt
1/2 t pepper
1/2 cup olive oil
chopped romaine

Add everything except the olive oil to the jar of a blender and blend it on low. Continue to run the blender on low, adding the olive oil in a slow, steady stream. Continue blending until the oil emulsifies and the dressing is thick and creamy.

Refrigerate it for at least a couple of hours before serving. I store mine in a Mason jar, but any tightly lidded container will do.

When you're ready to serve it, let the dressing stand at room temperature for 10 - 15 minutes, then toss a respectable amount with the romaine and croutons.  Lunch is served :)

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