Caesar Salad
Add grilled shrimp or chicken to make this an entrée salad, or serve it with your favorite pasta toss. Egg yolks enrich and bind this tasty dressing. Be sure to look for pasteurized eggs since they are not cooked.
Add grilled shrimp or chicken to make this an entrée salad, or serve it with your favorite pasta toss. Egg yolks enrich and bind this tasty dressing. Be sure to look for pasteurized eggs since they are not cooked.
I always was scared of Caesar salad because I thought it was a fat-laden meal that just doesn't fit into my diet. However, this dressing is amazing, lower fat, and doesn't miss a beat on the taste. I used fish sauce in place of the anchovy fillets, and egg beaters instead of the egg yolks. The homemade croûtons break up the romaine and add texture. I served it with lemon spaghetti (lemon rind & juice, s & p, red pepper, and Parmesan cheese), as recommended in the magazine. I think this salad would fool people into thinking you got it from a restaurant. With chicken or shrimp...mmmm...I'm getting hungry just thinking about it... :o)
Pretty good, though anchovy paste is so much easier. Served with side of broccoli rabe/garlic/hot turkey sausage. And the recommended CL lemon spaghetti, which was really great.
This was my first time making homemade Caesar dressing; I will do it all the time now that I know how easy and better-tasting it is! We really liked this one; definitely a strong anchovy taste but we enjoyed it. I would maybe add a bit of lemon juice next time, just for some depth of flavour. It was very easy to mix together in my mini food processor. I didn't make the croutons as I make my own homemade ones out of whole wheat bread ends.
I wanted to try something different from my other Caesar dressing recipes. This one was unique. Very creamy in texture. Strong flavor with simple ingredients. It has a strong fish taste, which we liked, but you must like the anchovy taste to like this recipe. Will make again, but it won't be my everyday Ceasar dressing recipe. Also, I added some garlic powder to the croutons when mixing with oil. Much better flavor!