My Caesar Dressing…

Over the Christmas break, I made my homemade Caesar Salad and my lovely sisters-in-law asked for the recipe (hi ladies!!!)

I’m always so flattered when people ask for recipes, and honestly, that’s totally why I have this food blog ~ it’s a great way to share recipes with my family and friends. And to remind myself, too!

I thought for sure I had my basic Caesar dressing on here. There’s a vegan one, but not the one I use all the time. I’ve made it a million times, and it is really a great go-to dressing. It’s awesome with kale, or used as a dressing for a Buddha bowl, or pasta salad. The sky’s the limit, really.

And the thing I love most about it ~ it’s pretty darn healthy.

Here’s my version of a delicious homemade Caesar dressing:

In the bottom of your salad bowl, add the following…

1 tablespoon anchovy paste (or you can use miso paste if you’re vegan)

1 tablespoon Dijon mustard

1 tablespoon honey

1 clove grated garlic

The juice of one lemon

kosher salt and fresh cracked black pepper

….mix that up really well, with a whisk.

(I like that this dressing has no raw egg yolk in it. It lasts much longer in the fridge and I really don’t miss it at all.)

So here’s where you can try different things, and they’re all delicious. I’ve added them all together as well, and that’s also great.

Continue whisking while adding the following options:

Option A: 2-3 tablespoons olive oil (I like the California brand)

Option B: 2-3 tablespoons veggie broth, or Better Than Bouillion mixed with some warm water.

Option C: Add a dash of coconut aminos (or soy sauce or Worcestershire sauce) for extra flavor.

Option D: Use 1 tablespoon of miso paste with some warm water.

To me, the trick is to not add too much oil or broth to dressings. It’s all about those ingredients up top.

Final kickass move: 2-3 tablespoons grated Parmesan cheese, stirred right into the dressing! YUMMMMM.

And then you can add all the parm you want to the whole salad, but make sure you get that nutty flavor in the dressing ~ you won’t be sorry.

Note: Anchovy paste lasts a long time in the fridge, so you can always have it handy. If you think anchovies are gross, just try this paste. The paste gives you that salty, delicious bite. No fish flavor at all. And aren’t they high in Omega 3’s?

Red Onion Trick: I love this trick. Slice red onion thinly and macerate in red wine vinegar, salt, a little water, and a pinch of sugar. Usually takes about 20 minutes. When you make your dressing, add a little bit of the liquid to the dressing. SO GOOD. And the red onions will be much sweeter for the salad.

You can also use a blender to make this dressing, which I would recommend if you’re making a large batch. But if you’re just serving it for dinner, make it in the bottom of your salad bowl and add all of the salad ingredients on top. Don’t toss until it’s time to eat.

Caesar salad main characters:

1. A really nice lettuce. Doesn’t have to be romaine. Whatever looks good. If you’re using kale, allow the dressing to marinate the kale for a few hours to soften.

2. Thinly-sliced red onion, ideally macerated (marinated) in red wine vinegar.

3. Croutons.

4. Lots of grated Parmesan cheese.

Optional: Olives, artichoke hearts, tomatoes, grilled salmon ~ anything you want!

 

 

 

 

 

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