I love Caesar Salad. It’s my “menu option anxiety” killer. You know that thing where EVERYTHING on a menu looks amazing and you can never ever choose between all the goodness- but the sever is coming back and you can’t put him or her off again. THE PRESSURE IS ON, YO!
Except not for Keri. When Keri feels this way she closes up that menu and responds “I’ll have the Caesar Salad, please. And another glass of Chardonnay.” (Duh, always.)
I always love a Caesar Salad. (Ok, I’ve had like two bad experiences with blecky interpretations in my whole life. That’s a good track record considering the number of Caesar Salads I’ve eaten in my life.)
DIY Caesar dressing at home can be intimidating. It involves anchovies. It also involves raw egg yolks. Andplusalso for good measure emulsifying .
But Keri is here to save you, because her culinary-school-drop-out self is WAY too lazy for slowly incorporating fat and oil; and I am pretty sure if I brought anchovies into the house, The Hub would gag and straight up move out. So… let’s cheat our way to the best Caesar dressing you’ve ever tasted, shall we?
I adapted this Epicurious recipe to make my dressing, generally cutting corners everywhere I can; because I am so lazy that even their simple version was too much work. (Oh Keri. Sad.)
This works well for four side-salads, or two entree-sized portions topped with a protein of your choice. Here I’ve used this sweet and spicy chicken since I had some left in the fridge. Shrimp are tasty and quick cooking, or leftover steak is yummy too.
(Mmmmm, steak. ::drool::)
1 head Romain lettuce, washed
6-8 ounces protein of your choice (if you are using as a main course)
Croutons – if you are so inclined
For the dressing:
1/2 cup grated Parmesan
1/2 cup olive oil
The juice of 1/2 lemon
2 teaspoons garlic paste
1 teaspoon Worcester sauce
WHAT YOU DO
Rip or cut the lettuce to your liking into a large bowl and set aside.
To make the dressing, squeeze the lemon juice into a blender (I do this first in case a seed gets away from me; then I can wrangle it without having to use a strainer or be careful or whatever. Because, lazy.) Then add the cheese, garlic, oil, and Worcester sauce:
Blend on high/liquefy until the dressing is smooth and combined:
I make mine ahead and then store for up to a week in the fridge. A jar with a tight lid lets me give it a good shake before I use it:
Pour over your greens, toss to combine, then sprinkle in croutons and protein:
Look at you, making Caesar dressing from scratch.
So. Much. Yum.
So there you have it. A month of salads to get the new year started off right – good and good for you!
Uo next I am sharing a regional favorite from a state I’ve never been to (brave AND shocking, Keri,) and I am giving it a Low Carb/High (good) Fat makeover too!