OK, I will be the first to admit that there are some delicious store bought dressings, Cardini’s is my favorite. But as with most things that can stay on the shelf, unrefrigerated, for years, you have to assume there are some pretty hefty chemicals at work. I adapted this recipe from my vinaigrette recipe book and absolutely love it! There is no egg in it, but it tastes excellent and can be saved for a week or so in the refrigerator so you can get lots of servings from one prep.

As with all Caesar salads the crouton’s and graded cheese finish the salad and can be real showy, but my experience with people liking or not liking Caesar salad is mostly about the dressing and how much dressing is used! We like a moderate to light amount of dressing and homemade croutons. I also like to grate the Parmesan cheese with a vegetable grater so the pieces are bigger and look extra special!

It may not be as easy as grabbing a bottle at the grocery, but you will enjoy saying you made it from scratch when everyone raves about how goooood your salad is!! It’s your choice on giving them the secret recipe!

Caesar Salad Dressing

1/4 c. olive oil (I use a light extra virgin, but use one you love)
4- TB rice wine vinegar
salt and pepper (I use sea salt and fresh ground pepper)
2 cloves of garlic, chopped very finely
6-8 anchovy fillets
6 drops of Tabasco sauce
1/4 c. parsley, chopped finely
1/4 c. shredded Parmesan cheese
1 tsp. Worcestershire sauce
juice of 1 lemon

Put olive oil and rice vinegar in food processor and pulse for less than one minute, add salt and pepper.
Add garlic, anchovy fillets, Tabasco sauce, parsley, cheese Worcestershire sauce and lemon juice and pulse until it is smooth (or for visual cues, looks like Caesar dressing).

Serve chilled on chopped Romaine lettuce and top with homemade croutons* (see recipe below).

Homemade Croutons

Slice French bread (Baguette that is around 3 inches in diameter) in 1/4 inch thick rounds and place on cookie sheet in one layer. Spray with olive oil and sprinkle with garlic salt.

Bake at 300, 10-20 minutes to make really crunchy. It can be browned a little more under the broiler. These are perfect with salads and also great with dips and so easy!! You can freeze them and they are just as good!