Remember my mom’s Caesar salad dressing recipe? Making it made me remember just how much I love Caesar salads. Salad season is upon us so I decided to come up with my own less-decadent (cheaper AND healthier) but still fabulous version that I can enjoy at any time.
The following recipe makes enough for either two monster salads (the way I like to have my salads) or four smaller ones.
You will need 1/2 cup of olive oil, 4 tbsp of mayo, 6 swigs of Worcestershire sauce, 2 tsp Dijon mustard, 2 tbsp fresh lemon juice and 2 cloves of garlic.
I put everything into a glass blender because it does not absorb odours as much as plastic ones do. I also crush my garlic first before adding it to the rest of the ingredients.
Whiz away until smooth and creamy.
Pour and store into a glass mason jar and use within the next couple of days.
So easy, done in no time and I love to slather it all over the biggest chicken Caesar salad I can make.
If you have Parm, feel free to shred it all over the top. Strong, flavourful, lots of kick but not as heavy or cost-prohibitive.
So excited salad season is here AND I finally came up with a 5/5 Caesar salad dressing recipe that does not cost a fortune and can be made in no time.
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