The ONLY Caesar Dressing You Need!

This dressing, on repeat!

Jeremy’s birthday was last week and I asked him what he wanted for his birthday dinner and he said, “A SALAD.” And I was like, “No. Next.” And he just kind of blinked back at me and I said, “What about steak or short ribs or a whole roasted chicken or an herb crusted halibut from a fish I catch that day?!”

(Reader, I have never fished a day in my life, but where there is a will…)

He was like, “No, I want a salad! For my birthday.”

And then I said, “For our birthday you want me to make rabbit food?”

And yes I did “slip up” and say our birthday but you know, when two become one.

So of course I was like, well I’m going to make the best salad you have ever eaten in your entire life!!!!!!!!!!!!!!!!!!

I am v chill like that.

And I am here to tell you that I did, in fact, do that!

I’ve been making The Pioneer Woman’s Caesar dressing recipe for years and while it is delicious I always wanted something a little creamier and brighter. So I decided this was just the occasion to try my hand at my own Caesar dressing.

Two things I wanted to play around with, not using a raw egg yolk (I know a lot of people cannot get down with that) and also a better option for anchovies…but still anchovies.

And then I realized that egg and oil (essential ingredients in a Caesar dressing) make mayo. I had just happened to have a new jar of my favorite brand of mayo (Duke’s!).

Also, several months ago I was going to pick up a jar of anchovies until right next to it I saw anchovy paste! So for those of you who are maybe not wanting to see anchovies in all their glory…but want that salty, umami taste (which is essential), I’m here to report that the paste is perfect!

We have since made this salad four more times. I’ve also put it in a wrap for a Caesar salad wrap (must include bacon!!).

The ONLY Caesar Dressing Recipe You Need

Ingredients:

• 3/4 cups mayo (I love Duke’s)

• 1/4 tsp salt (omit if using Hellman’s)

• 1/2 cup shredded Parmesan cheese

• 1/2 tsp freshly cracked black pepper

• 1 tsp anchovy paste

• Juice from half a lemon (about 2-3 tablespoons)

• 2 garlic cloves, little coat removed

• 1 tsp Dijon mustard

• 1 Tbsp champagne vinegar (you can also use red wine vinegar or for a deeper flavor, balsamic vinegar)

• 2 Tbsp water (helps thin it out just a touch!)

Instructions:

In a high-capacity blender, add all the ingredients. Blend until smooth. Taste and add any additional salt or lemon juice to your liking.

Will last in an airtight container for up to 7 days.

Note: I did make this using my Beast Mini Blender and I was afraid it might be too thick for the blender to combine it all, but that blender is indeed, a beast. It came out all blended and creamy!

Chicken Caesar Salad

For the Chicken

Ingredients

• 1.5-2 pounds chicken breasts, filleted (you can also use chicken thighs but this is what I had on hand)

• Juice from one lemon

• 1/4 cup olive oil

• 2 tsp salt

• 1 Tbsp balsamic vinegar

Instructions

Mix the juice from the lemon, olive oil, salt and balsamic vinegar to make your marinade. Marinate chicken overnight or for at least 4 hours.

For the Stove:

1. Heat a nonstick pan over medium-high heat (must be nonstick because of the balsamic vinegar - I used my Hexclad which I am still obsessed with). Add 1 tablespoon olive oil.

2. Add chicken, discarding the marinade. Sauté for 5-6 minutes. Flip and sauté for an additional 5 minutes. Remove to cutting board and tent with foil.

3. After chicken has rested for 5-8 minutes, slice into strips.

For the Grill:

I love grilling this chicken because the balsamic vinegar gets a delicious char!

1. Heat grill to medium heat (between 375-400 degrees F). Oil grill grates.

2. Add chicken, discarding the marinade. Grill for 5 minutes on each side. Remove to cutting board and tent with foil.

3. After chicken has rested for 5-8 minutes, slice into strips.

For the Sourdough Croutons

Ingredients

• A fresh loaf of sourdough bread

• 1/4 cup olive oil

• Garlic clove, whole

Instructions

1. Slice the sourdough into 1 inch slices, about 4-5 slices. Brush each side with olive oil. Place under broiler and broil for about 3-4 minutes on each side until golden brown.

2. Rub each slice of bread with the garlic clove.

3. Cut into cubes.

Assembling the Salad

Listen, unless your grocery store or farmer’s market has really great romaine… I need you to skip the romaine that comes in a box or bag (mine is always very questionable). Pick up a head of romaine lettuce that you bag yourself. It is always fresher, greener and crispier! I mean look at this romaine!!

I served this one kind of like salad boats which Jeremy loved. Wash your romaine and put each leaf onto a larger platter.

Aggressively drizzle with the best Caesar dressing you’ve ever had.

Add sliced chicken, shaved parmesan cheese, sourdough croutons, freshly cracked black pepper and a sprinkle of Fleur de Sel (finishing salt).

Serve right from the platter! Wrapped presents are optional. 🙂

Wine Pairing

I paired this with a crisp Sancerre (a French Sauvignon Blanc) and it was perfect.

Now I don’t want to be dramatic but I think we should all start making this salad immediately to bring on warmer weather. After you try it please come tell me all about it!!

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