This dressing is so simple to make, it's almost easier than getting that pesky plastic wrapper off the dressing bottle from the store. Some people are intimidated by making caesar dressing because it typically involves raw eggs and oil and...emulsification (!!) However, this recipe uses mayonnaise. Know what mayonnaise is? Eggs, oil, and vinegar emulsified. How kind of them to do this for us!! So the rest is just add and stir. Oh and please don't be afraid of anchovies. If you like caesar dressing, I have news for you...you like anchovy. It's just not the same without it. I also added a little spin with this salad and instead of using croutons, which are fine, but always cut up my mouth, I use toasted breadcrumbs. Same flavor, less chasing croutons around the plate with your fork. This quick and easy caesar salad is a game-changer.
1 teaspoon anchovy paste
juice of a lemon
1 teaspoon worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon garlic powder
1-2 tablespoons olive oil
1 cup mayonnaise
1/2 cup grated parmesan
1/2 cup panko breadcrumbs
2 tablespoons butter
2 heads romaine lettuce, chopped
1/2 cup shredded parmesan (optional)
In a small container, I use a small mason jar, add anchovy paste, lemon juice, worcestershire sauce, garlic powder, salt, pepper, and oil. Cover and shake vigorously until combined. Add the mayonnaise and parmesan and whisk together with a fork until combined. Add more oil if thinner dressing is desired. Refrigerate dressing for up to a week.
In a small saute pan, over medium-low heat, melt the butter and add the breadcrumbs. Stir to combine and toast until lightly browned. Set aside.
In a large bowl, toss the romaine with a couple tablespoons of the dressing until lightly coated. Don't over-dress the salad!
Sprinkle with toasted breadcrumbs and garnish with shredded parmesan.
Suggested add-on items: Crispy diced bacon, diced grape tomatoes, grilled chicken or shrimp.