Caesar Salad

Once upon a time, I ordered a Caeser salad and it tasted fishy!  That nearly put me off Caesar salad forever, then one day I realized I could make my own Ceasar salad without anchovies! I just needed to capture that wonderful salty, sharp, tart, garlicky flavor combo.

Now, I almost always have a jar of this dressing in my fridge. It’s not exactly healthy, but I’m willing to overlook that little detail because I think it’s one of the most delicious salads ever, especially with homemade croutons!

Add everything except the olive oil to the jar of a blender and blend it on low. Continue to run the blender on low, adding the olive oil in a slow, steady stream. Continue blending until the oil emulsifies and the dressing is thick and creamy.

Refrigerate it for at least a couple of hours before serving. I store mine in a Mason jar, but any tightly lidded container will do.

When you’re ready to serve it, let the dressing stand at room temperature for 10 – 15 minutes, then toss a respectable amount with the romaine and croutons.

Lunch is served :)