I LOVE Caesar salad. Besides Greek salad, Caesar salad is my go to salad of choice. I love everything about Caesar salad, the romaine, the croutons, the tangy dressing, Caesar salad is just yummy! Although Caesar salad has a creamy dressing, it never feels heavy. I don’t buy salad dressings, I always make my own. Although store bought is great in a time pinch, most store bought salad dressings have so many additives, that I tend to just skip buying them all together. I don’t want to even imagine what most store bought Caesar salad dressings have in them!  I have made Caesar salad dressing at home with with a shortcut like Vegenaise, which is a vegan alternative to mayo. I’ve never been a fan of mayo, so if I need anything that calls for mayo, I just use the vegan alternative. This particular recipe uses 2 raw egg yolks, so your essentially making your own mayonnaise.  Since we are using raw egg yolks, make sure you use pasteurized egg yolks. I wouldn’t want anyone to get sick. If you’re not a bread person skip the croutons, but these are so good you should definitely try them. Use your favorite artisan bread. I picked up a fresh loaf of sourdough at a local bakery, but a ciabatta or any other fresh bread will work.

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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

2-3 romaine hearts, roughly chopped (rinsed and dried)

For Croutons:

1/4 cup of extra virgin olive oil

1/2 teaspoon of garlic paste

5 cups of a fresh artisan bread of your choice

4 tablespoons of water

1/4 teaspoon of sea salt

2 tablespoons of finely grated parmesan cheese

Directions for Croutons: Combine garlic paste and 1 tablespoon of oil in a small bowl and set aside.  Place bread cubes in a large bowl.  Sprinkle with water and salt.  Toss, squeezing gently so that the bread absorbs the water.

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• Place remaining 4 tablespoons oil and soaked bread cubes in 12-inch nonstick skillet. Cook over medium-high heat, stirring frequently, until browned and crisp, 7 to 10 minutes. Remove skillet from heat, push croutons to sides of skillet to clear center, add garlic/oil mixture to clearing and cook with residual heat of pan, 10 seconds:

1. FOR THE SALAD: Whisk garlic paste and 2 tablespoons lemon juice together in large bowl. Let stand 10 minutes, VERY IMPORTANT: DO NOT to skip this step, otherwise your salad dressing will be taste too garlicky.

   

    

2. 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:

   

    

3. Add romaine to dressing and toss to coat. Add croutons and mix gently until evenly distributed. Taste and season with up to 1 additional tablespoon lemon juice:

   

    

   You can add chicken to this if you like, and it will be just as delicious!

    

   What’s your favorite salad?

    

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