i am not a huge salad person.
yeah, i know i’m a girl and so i should order salads all the time and think they’re awesome and be like “oh, all i want is a salad”. but honestly, i’d rather have a steak. and bring me some A1 sauce.
but there are a few exceptions to my not-fully-on-the-salad-team self: homemade salad dressings and a really good caesar salad. i love a rich, true caesar salad – anchovies and all. that crispy romaine lettuce, the crunchy croutons, and i adore the thinly sliced chicken that you find on the caesar from some cafes. although not everyone likes the anchovies – namely my husband – and often i gravitate more towards a caesar dressing without them.
one cold night, not very long after i’d had my second baby, a friend brought over a gorgeous casserole with a homemade caesar salad. this was that dressing – i had never had a caesar dressing that i got cross-eyed over while eating it, it was that good. seriously, after i first made this myself, i could be found randomly going over to the fridge, opening the door, unscrewing the jar it was in just to smell it. inhaling its perfect lemon and garlic scent = bliss.
deelee’s homemade caesar dressing
1/4 cup half & half, plus more for thinning
1 tbsp dijon mustard
4 cloves garlic, peeled
2 tbsp fresh squeezed lemon juice (about 1/2 lemon)
1 cup mayonnaise (duke’s is my favorite, if you can find it)
1/3 cup freshly & finely grated parmesan cheese
2 tsp worcestershire sauce
salt & pepper
1. in a small food processor, puree the half & half, dijon mustard, and garlic cloves. then add the lemon juice, mayonnaise, parmesan cheese, and worcestershire sauce – puree about 20-30 seconds. add salt & pepper to taste (i don’t add much at all). thin the dressing with the extra half & half, to the consistency desired.
2. store in the fridge for at least 3 hours, preferably, before serving (the flavors will meld and become stronger). toss with romaine lettuce and croutons. top with freshly grated parmesan cheese.