My latest obsession is salad.  Crispy and crunchy vegetables with a drizzle of oil, and a splash of citrus or vinegar–what’s not to love?  Salads are a great way to get in a few servings of fresh vegetables in their raw state.  As much as I love salads, they can become a bit boring if you don’t mix things up a bit.  The easiest way to do that is to switch out the vegetables and the dressing.  I often make caesar salads with romaine lettuce, but sometimes I switch out the romaine and replace it with baby kale, or lacinto kale.  It makes for a hearty salad and an especially delicious twist to the standard caesar  salad, we are all used to.  I’ll post the recipe I use for the kale caesar another day, but today, I’m sharing my recipe for my favorite creamy caesar salad dressing.  It’s my go to dressing, when I crave a creamy salad dressing.

Prep time: 10 minutes

Cook time: none

Ingredients:

1 clove of garlic pasted

2 Tablespoons of lemon juice

1/2 teaspoon of worcestershire sauce

1 tablespoon of anchovy paste

2 large egg yolks

1/4 cup grape seed oil

5 teaspoons of olive oil

3/4 cup of freshly grated parmesan cheese

black pepper to taste

Directions:  To a small bowl add the grated garlic and lemon juice, allow to sit for 10 minutes.  If you have a hand mixer like I do, add the lemon garlic mixture, (after it sits for 10 minutes), and the rest of the ingredients to a bowl and mix until the mixture thickens–about 1-2 minutes.

Transfer to an air tight container and chill until ready to use.

If you don’t have a hand mixer,  whisk worcestershire sauce, anchovies, and egg yolks into garlic/lemon juice mixture.

While whisking, drizzle grape seed oil and extra virgin olive oil into bowl in slow, steady stream until fully emulsified.

 Add 3/4 cup Parmesan and pepper to taste; whisk until incorporated: