It’s finally getting warm, but you still have to eat. So….one of my “go-to” summer meals is chicken Caesar salad. I grill chicken outside so the oven isn’t on. Then I cut it up and throw it into Caesar salad. But what makes a Caesar great, next to one that’s just “eh”? The dressing, of course (there’s nothing else in the salad, other than romaine, croutons and parmesan cheese)! I make a creamy one that is always very well received.
Jen LeBow’s Ceasar Salad Dressing
Shake together well:
1/2 cup EVOO
3 T mayonnaise
¾ t Dijon mustard
½ t Worcestershire sauce
½ anchovy paste
1 garlic clove, partially smashed (with a toothpick in it so you can flavor the dressing, but remove the garlic later)—or you can mince the garlic and just add it to the rest of the ingredients.
