Sometimes I try to imagine what I will be like as a pregnant lady. I’m YEARS away from finding out (PROMISSSSE) but the images still float through my brain when I think about my eating habits. When I made this dressing… I knew. It became crystal clear. I will not be one of those women who asks her husband to go out at 3am for McDonald’s or who starts to eat oranges with every meal. I will be the woman who can’t shake her need for homemade dressing, and who tiptoes to the kitchen at 1am when she can’t sleep to make a triple batch of caesar dressing and then proceeds to eat it with crackers/a loaf of bread/fingers.
I’m more THAT woman.
Even if you’re not a complete psychopath, you will love. this. dressing. I’m not kidding, The BF said this is the best thing I’ve ever made and that he could drink it with a straw. I’m not ashamed to say we ate 3 bunches of romaine and an entire loaf of white bread worth of croutons because of this dressing… it was straight out of National Geographic.
So… try it. That’s all.
On the menu:
Caesar dressing
Makes 2 cups
2 anchovy filets
2 garlic cloves
1 cup mayonnaise
1/4 cup half and half
1/3 cup grated parmesan cheese
2 Tbsp freshly squeezed lemon juice (or the juice from half a lemon)
1 Tbsp Dijon mustard
Salt and pepper to taste
Extra milk for thinning
In a small food processor, blend together the anchovies and garlic. Add the remaining ingredients and blend until the mixture is completely blended together. If it’s too thick for your taste, add milk a Tbsp at a time to thin it out. Chill for at least 2 hours before serving. For best results, let refrigerate over night.
On the menu:
Garlic croutons
Makes approximately 3 cups
1 small loaf of freshly made bread (day old from a bakery is best)
2 Tbsp unsalted butter
2 garlic cloves, halved
2 tsp salt
Preheat oven to 400 degrees.
Slice bread into one inch cubes (tip: freeze bread first to make it easier to cut and reduce crumbs). Melt butter and garlic cloves together in a small bowl in the microwave. In a large bowl, toss the bread cubes with the garlic butter until the bread is coated.
Spread bread cubes on a baking sheet. Sprinkle cubes with salt. Bake for 10 – 15 minutes, flipping halfway through, or until croutons are browned on all sides (careful not to burn!)
To make the salad: Grill a plain chicken breast with plenty of salt and pepper, and once cooked slice into thin strips. Wash and chop romaine lettuce into bite-sized pieces, top with chicken, fresh croutons, caesar dressing, and a grate of fresh parmesan cheese.
Lauren E. is a food writer and recipe tester living in New York City. She is a regular contributor to Yumm.com and has been featured on The Martha Stewart Show.