Can you believe I’ve never made a caesar dressing? I’ve made avegan caesar, which subs out anchovies for capers, but never authentic caesar. I have to say, now that I have, it’s pretty delicious. This version is a bit more yellow and not super thick, but so packed with the garlicky flavor I love. The best part is it comes together in minutes and makes the perfect side to a heavy dinner, or tucked in a wrap (hello, Chicken Caesar Wrap Tok fans).
Ingredients
For the salad
3-4 heads romaine or another crispy lettuce
¼ cup grated Parmesan cheese
For the dressing
2 garlic cloves, grated
5 anchovies, finely chopped into a paste
1 lemon, juiced
2 egg yolks
1 teaspoon Dijon mustard
1/3 cup olive oil
3/4 cup grated Parmesan, but measure with your heart
For the garlic croutons
2 cups cubed French bread
2 garlic cloves, grated
1/4 cup olive oil
1/4 teaspoon salt, plus more to taste
Directions
Make the dressing. Add the garlic, anchovies, lemon juice, egg yolks, and mustard to a bowl. Slowly whisk in the olive oil until the dressing begins to thicken. It should stay light yellow and not get super thick. Whisk in the Parmesan cheese.
Once the dressing is finished, make the croutons. Heat the olive oil in a pan over medium heat. Stir in the garlic to infuse the oil. As soon as it starts to bubble, add the bread to the pan and make sure all of the pieces are evenly coated with oil. Toast the bread on medium-low, stirring occasionally, until crunchy (about 10-15 minutes).
Assemble the salad. Chop the romaine into bite-sized pieces. Add it to a large bowl and toss in the Parmesan. Cover with dressing and croutons and mix well.
Serve with your favorite protein, in a wrap, or as a side.
