Monday, January 21, 2013

Caesar Dressing

You know what I've noticed? Salad dressing in a restaurant is, like, 100 times better than the ones you buy at the store. The Bob's Big Boy ranch dressing at the restaurant? Oh, it's heaven! But when you buy the one they sell at the market it tastes totally different. I've felt the same way about Caesar dressing, too. I told you a few weeks ago about the life-changing Caesar salad I had at Nordstrom and they had the recipe in their cookbook. I was quite skeptical to try and make it because of the history  of so-so reproduced dressings that have resulted in a displeased tummy. But I tried it anyways, gave it a tiny tweak and there are no words... ok, yes there are: THIS IS THE BEST CAESAR DRESSING I'VE EVER HAD!!!!! It's thick, creamy, but nothing in it to make you feel guilty! I made a lovely salad with romaine lettuce and croutons out of some leftover French bread. I let it sit in the fridge for two days before I served it and the flavors only got better. I promise, this is the BEST dressing you will EVER make (if not, then you're nuts!!!).

What you'll need:
3 large cloves of garlic
3 tbs. olive oil
2 tbs. FRESH lemon juice
1 tsp. dijon mustard
1/2 cup low fat mayo (or garlic aioli if you have)
1/2 tsp. worcestershire sauce
1/2 tsp. pepper
1 tsp. kosher salt
1/4 cup grated parmesan cheese

1. In a food processor, chop the garlic, salt, and pepper together until the garlic is as finely minced as possible.
2. Add the remaining ingredients MINUS the parmesan cheese (lemon juice, olive oil, mustard, mayo, and worcestershire sauce). Give it a good blend (for about 20 seconds.
3. Add the parmesan cheese, give it a quick mix in the food processor and store in a covered container.
4. Serve with fresh romaine and homemade croutons.

enjoy :)

1 comment:

  1. I just tried it, and its great. I'd use a little less salt next time, and maybe even try with greek yogurt instead of mayo. YUM!