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
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: