Caesar Salad Dressing
Source: Dawn DeMeo
With the warm weather here, it’s hard finding the motivation to cook a decent dinner. I’ve been making lots of salads. This dressing is very easy to make, and it doubles as a marinade. I often marinate a couple of chicken breasts in some of the dressing, grill them up and throw them on the salad. It’s a great mid-week dinner, and you don’t heat your kitchen up making it.
To make about 1 1/2 cups of dressing, whisk together the following ingredients:
1/2 cup vegetable oil
1 tablespoon white vinegar
juice of 1 lemon
1 tablespoon minced garlic (out of a jar works just fine)
2 teaspoons anchovy paste
1 egg
1/2 cup grated parmesan
salt and freshly ground pepper, to taste
Pour the dressing over some romaine lettuce, add croutons and some parmesan, and toss everything together. Garnish with anchovies, if desired. Refrigerate any unused dressing. Just bottle it up, then give it a good shake before you put it on your salad.
I like to make my own croutons as well. Just slice up some crusty Italian bread and cut into cubes. (It doesn’t have to be stale, but it helps.) Mix a bit of minced garlic with some melted butter and brush on the cubes. Bake on a cookie sheet at 450º for about 10 minutes, turning over with a spatula halfway through.
Similar posts...
(1 votes, average: 4 out of 5)
Loading ...
Leave a Comment | Trackback | Italian, salad, vegetables
Print This Recipe
July 9th, 2007 at 1:02 am
Dawn makes the best croutons :) That dressing is really yummy!