I have always loved salads; but here lately I’m loving me some Caesar salad.
Do y’all like Red Lobster?
I can’t stand it, actually, but my husband is obsessed with it. I have absolutely no idea why….but he is. I think it’s like a novelty for him. The man really does know good food despite the fact that he’s well traveled, has eaten in some of the top restaurants in the country and is pretty much a sushi connoisseur. However, he truly feels that “Lobsterfest” is something that’s life changing. I’m so glad I gave in to that shit a few months ago and got it out of the way for a while. The man has to have his fix. I mean, what can I say.
Anyway, several years ago I went to a work luncheon there and had a lobster and crab Caesar salad that ultimately was really, really good. I realized that before that point I really had never given Caesar salads much thought at all. I was always a Ranch or Blue Cheese dressing girl.
On and off since then, I’ve been trying to make my own dressing, and I think I finally nailed it. This is now officially my favorite.
This recipe does not involve raw eggs; that’s just gross, but I do use anchovy paste. Because that’s one of the things that sets Caesar dressing apart from all the other mayo laden dressings.
And, no, what you see isn’t Romaine – it’s red leaf lettuce. I don’t play by the rules; you should already know that about me by now. There’s some other shit thrown in my salad, too. You’ll see that soon.
One of the most important aspects of this dressing, in my opinion, is the Worcestershire sauce. It isn’t the same without it. Sometimes I have just want to go overboard with it, but then I reign myself in.
Let’s not ruin a good thing.
In addition to this dressing, all you need is good fresh Romaine, green leaf or red leaf lettuce (even iceberg will do), croutons, pepper and good quality fresh Parmesan cheese.
Just don’t use that powder shit.
Here’s your printable-