Go-To Caesar Salad Dressing

Jasmine Kuzner shares a recipe for her go-to Caesar salad dressing and four different ways to serve it.

[Editor's Note: Today is the Solemnity of the Sacred Heart, and because it's a Solemnity, Catholics are exempted from penitential practices such as abstaining from meat on Friday. Enjoy this salad today as a prelude to your favorite main dish!]

My daughter and I will eat anything if it is tossed in an excellent dressing, and this “go-to” Caesar salad dressing pulls together anything you might have in the fridge into a delicious, hearty meal. This particular dressing is tangy, rich, and thick. Therefore, it is actually better in dishes that do not call for beef or chicken—perfect for meatless Fridays! The recipe doubles easily and stores well in the refrigerator. Make enough to fill a container to last all through the week.

Go-To Caesar Salad Dressing

Ingredients:

2 hard-boiled eggs (yolks only) ⅓ cup mayo may be used as a substitute
⅓+ cup olive oil
½ grated parmesan cheese
2 tbs dijon mustard
4 cloves chopped garlic
3 anchovy filets
juice of two lemons

Directions:

In a small bowl, mash egg yolks and combine with ⅓ cup olive oil (if using mayo instead, place mayo directly in the food processor). Stir well.
Place parmesan, dijon mustard, garlic, anchovies into a food processor.
Run the food processor on medium, and slowly pour in the lemon juice.
Slowly pour in the egg mixture (if using mayo, add olive oil, little by little, until a thick consistency is achieved). If the mixture is too thick, add olive oil. If too thin, add more grated parmesan cheese.
Season with salt and pepper to taste.

Four Ways to Serve Go-To Caesar Salad Dressing

Classic Caesar Salad: Coat a big bowl of chopped romaine lettuce with the caesar salad dressing. Add croutons and shaved bits of parmesan.
Salmon Caesar Wrap: Mix salad greens, chopped tomatoes, red onion, and cooked salmon in a bowl with the caesar dressing. Coat well. Spoon filling onto a flour tortilla and roll into a wrap sandwich.
Shrimp Pasta Salad: Add 2 to 3 big tablespoons of caesar salad dressing to warm pasta. Add shrimp and serve with lemon wedges.
Veggie Sandwich: Toss lettuce, chopped tomatoes, black olives, sliced cucumbers, red onion, red and or green peppers into a bowl with caesar dressing and extra parmesan cheese. Spread between two slices of good, thick bread.