I have two confessions to make. The first is…I am a Caesar salad addict. It’s truly one of my favorite foods – both for its ease and its taste. When I think of the perfect meal, very little brings a smile to my face like the thought of a Sunday brunch Caesar salad/Bloody Mary combination.
My other confession is…I am normally a big cheater when it comes to Caesar salads at home. They’re just so easy to throw together if you cut corners on the ingredients. Pre-cut Romaine? Sure. Pre-grated Parmesan? I don’t feel guilty about that. Bottled Caesar dressing? Quit looking at me with that disdain in your eyes. We all have our food secret shames – that is one of mine. The thing is…I prefer a creamier Caesar dressing than the vinaigrette-style recipes I normally see. Plus…its so simple. Sometimes, being easy makes something that much more delicious.
When I saw that the theme for HHDD #12, hosted by Katie at Other People’s Food, was Caesar salad, I was both overjoyed and mildly ridden with anxiety. I felt a lot of pressure to make some fancy-pants twist on the classic. However, I’m sticking to my guns. I *like* the classic. For me, going out on a limb for Donna Day was making my own dressing. I hunted down a creamy Caesar recipe online…and true to its word…it was every bit as scrumptious as the author of it says it is. True to my normal salad form, I added a sweet twist to my recipe: slices of the first truly ripe and wonderful strawberries I’ve had so far this year. Added to radicchio, romaine, homemade Ciabatta croutons, and fresh Parmesan shavings…they really added a new element to the salad….and no cheating.
Kittencal’s Famous Creamy Caesar Salad Dressing – found here on recipezaar.com
||anchovy fillets (or to taste)|
||fresh garlic cloves (or to taste)|
||cup mayonnaise (not salad dressing Hellman’s is best!)|
||cup half-and-half cream or milk|
||cup grated parmesan cheese|
||tablespoons fresh squeezed lemon juice|
||tablespoon Dijon mustard (Hellman’s Dijonnaise is best!)|
||salt and pepper|
||teaspoons worcestershire sauce (or to taste) (optional|
- In a small 2-cup mini food processor, process/mince the anchovy fillets and garlic together until finely minced (do this together and firstly, otherwise it will not get minced properly with the other ingredients).
- Add in the remaining ingredients, and process for 30 seconds, or more until well mixed.
- Adjust seasonings to taste.
- Thin with buttermilk (or milk) for a thinner consistency if desired.
- Store in fridge, covered in a glass container for 3 or more hours before using (the flavors become stronger when left in the fridge for a longer time).
Editor’s note: Typepad is acting like a jerk and the recipe spacing is all wacky. It’ll still taste the same :)