Mic Drop Caesar Salad Dressing

Alternative Title: This is The Best Homemade Caesar Salad Dressing (Sans Seed Oils, Because: Yuck) And It's so Easy to Make. 

If you love a Caesar Salad but loathe seed oils, then finding a good store-bought dressing is going to be a challenge. I have yet to find one that doesn't have some kind of seed oil in it. I have tried at least a dozen recipes at home, and until I perfected this one, they all really left me feeling inadequate, as though my quest to find THE dressing was not going to happen. What I like about this recipe is that it doesn't require a blender or food processor and doesn't use raw anchovies or garlic, which yield what can be some pretty overpowering flavors. The anchovies in this recipe are nearly melted into the EVOO alongside garlic that becomes aromatic over heat before being added to the creamy part of the dressing once cooled down. 

Mic Drop Caesar Salad Dressing 

• 3 cloves of garlic minced
• 4 anchovy filets in olive oil
• 1/4 cup extra virgin olive oil (EVOO)
• 2 tablespoons fresh lemon juice
• 1/4 cup of Chosen Foods Classic Mayo
• 2 tablespoons Dijon mustard
• 2 teaspoons Worcestershire sauce 
• 2 tablespoons freshly grated parmesan (plus more for on top of the salad)
• 1 Romaine lettuce heart
• Freshly grated black pepper (for the salad)

1. Mince your garlic. In a small saucepan, heat the garlic, anchovy filets, and oil over medium-low heat for about 2-3 minutes, until the anchovy begins to fall apart and dissolve into the oil. Remove from heat and let cool. 

2. Juice a lemon to yield 2 tablespoons of lemon juice. In a small mixing bowl, combine the lemon juice, Mayo, Dijon, and Worcestershire and whisk until smooth. Grate 2 tablespoons of parmesan into the mix and whisk again until smooth. (If you intend to use the dressing when fresh, set your parmesan and grater aside for freshly grated parmesan on your salad.)

3. While the oil mix is cooling and the creamy mix is resting, rinse your Romaine lettuce thoroughly and finely chop it before setting it aside in a large bowl. (If you intend to have your Caesar salad later in the day, then you may cover the lettuce and place it in the fridge to chill for a crisper salad.) 

4. Now add the oil mixture to the creamy mixture and whisk until it thickens. (This will happen quickly.) You may use the dressing immediately or refrigerate it for later in the day or the next day. 

5. Place your chopped Romaine lettuce in a bowl (or bowls), then generously drizzle Caesar dressing on top. Freshly grate parmesan and black pepper over the top to your liking. This is enough dressing for about 4-6 salads, depending on how much dressing you like on your Caesar Salad. I personally like A LOT of dressing. 

To be completely honest with you, I may never order another Caesar Salad at a restaurant again, because I just can't see any other dressing topping this one, which is both a blessing and a curse. Enjoy.