This week my goal was to eat salads every night for dinner. That is Monday-Thursday. I did every night but I didn’t only have salad. I unexpectedly had some sea bass, and then one night I had some wild salmon, I also had some tofu on one salad. Pretty much the only night I didn’t have anything else besides a salad was when I made this caesar salad. It’s so easy to make and these croutons from Whole Foods are so yummy! I don’t usually like processed foods like this but these were such a time saver. I never have bread on hand so I just buy a pack of these when I’m going to have a caesar salad. Works perfect! I like this caesar salad dressing because it’s not creamy and tastes pretty light.
Caesar Salad Dressing
Adapted from Cook Like a Champion
1 garlic clove made into paste or grated
2-3 T lemon juice
1/2 t worcestershire sauce
6 anchovy fillets, patted dry and minced or smashed into a paste, about 1 T
2 large egg yolks
5 T canola oil
5 T extra virgin olive oil
Combine garlic and lemon juice in a bowl. Let sit for 10 minutes. Whisk in worcestershire sauce, anchovies, and eggs. Whisk in oils until dressing is emulsified. Add pepper to taste.
The original recipe calls for adding in parmesan cheese into the dressing but I don’t think it’s necessary. You can just add the parmesan to the lettuce and croutons. Don’t be worried about the eggs yolks. I’ve made this dressing 2 times and never felt weird. Once it’s all mixed in you won’t even know it’s in there.