There are a lot of ways to make caesar dressing and this just happens to be my way. It doesn’t include egg yolks or whole anchovies and it’s not thick and white. My lightened up version is pretty healthy compared to other options (definitely better than store bought) and when you’re just having salad with grilled chicken for dinner, it’s ok to have some calories in the dressing. Plus I don’t use croutons, so throw a little more cheese in there!
This recipe is quick and easy for a healthy weeknight meal. You have to taste test the proportions of ingredients but you’ll get the hang of it. It’s not an exact science.
- Juice of 1-2 lemons
- 1 garlic clove, crushed
- Squeeze of anchovy paste (optional- about 1-2 tsps)
- Squeeze of brown mustard (about a tablespoon or less)
- Dash or two of worchestshire sauce
- Fresh grated parmesan cheese (at least 1 tbsp. Go with 2!)
- Olive oil, the good stuff
- Salt and fresh cracked pepper
Put all ingredients except the cheese and oil into a bowl and mix well with a whisk. Then add your oil and whisk some more. Then add cheese which will add a creamy saltiness to it. Mix well and do a taste test to see if it’s balanced.
It will take some practice to get it right but once you get it, it’s so good.
Toss on your romaine, and add grilled chicken on top! I recommend washing and cutting your lettuce, put it in a bowl with paper towels in the fridge while you make the dressing and do other things. It will make your lettuce nice and crisp.
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