Caesar salad is always delicious, but raw egg and anchovies can turn people off—and the dressing can feel too rich. Well, Megan of Passports & Pancakes was raving to us about her mom’s light and tangy dressing that changes the whole dish. Here’s her secret recipe…
The Best Caesar Salad You’ll Ever Have
by Megan Fleiner of Passports &; Pancakes
My mom is one of those people who has “famous” dishes among her family and friends. She’s always asked to bring one of them to the next family gathering, party or vacation—people can’t wait for the perfect Caesar salad/salsa/chocolate pie they have come to love so much. I’ve been lucky to have a few of these recipes passed down to me, and I’ve received the same reactions from my friends.
My mom’s Caesar salad is much different from the creamy version typically served in restaurants, and has been a crowd favorite for as long as I can remember. It’s light, tangy and delicious; plus it’s so simple to put together. It makes enough for a big dinner party, or you can bottle the dressing and eat Caesar salad all week long.
Tips: My favorite mustard for this dressing is the whole grain Dijon from Trader Joe’s, but feel free to use whatever you have on hand. Also, if you have the time, freshly grated Parmesan cheese goes a long way.
Recipe: Caesar Salad
For the dressing:
2 cloves garlic, minced
2 tbsp. mustard (whole grain Dijon if you have it)
3 tbsp. Worcestershire sauce
2 lemons, juiced
Seat salt & fresh black pepper
1 cup extra virgin olive oil
For the salad:
3 heads romaine lettuce, roughly chopped
5 oz. Parmesan cheese, freshly grated
1 package croutons
Black pepper for serving
Whisk together the garlic, mustard, Worcestershire and lemon juice in a large bowl. Add a sprinkle of sea salt, a few turns from a pepper grinder and the olive oil. Whisk to combine. (Feel free to bottle the dressing at this point, if you’re going to save it for later; dressing will keep in the fridge for one week.)
If serving the full salad, toss the lettuce, cheese and croutons with the dressing and serve, topped with extra black pepper and a sprinkle of cheese.
Yum! Thank you so much, Megan.