Creamy Caesar Salad Dressing

“It’s never been an issue for me – I don’t want to go on a diet, I don’t want to eat a Caesar salad with no dressing, why would I do that? I ain’t got time for this, just be happy and don’t be stupid. If I’ve got a boyfriend and he loves my body then I’m not worried.” – Adele

Making your own Caesar salad dressing is really special.  Particularly on a busy weeknight when you are serving chicken strips over salad/wraps and you want to create at least ONE from scratch component in your meal. Kick aside your boxed kit and mix up this dressing in a matter of minutes.  Be proud of yourself – dinner will be fabulous tonight!

Adapted slightly from Canadian Living

Makes enough dressing for one head of romaine lettuce

1/4 cup (50 mL) extra virgin olive oil 
2 tbsp (25 mL) grated Parmesan cheese
1 tbsp (15 mL) lemon juice
2 tsp (10 mL) Dijon mustard
2 tsp (10 mL) anchovy paste 
2 cloves garlic, minced
1/2 tsp (2 mL) each salt and pepper
1/2 tsp (2 mL) Worcestershire_sauce
3 tbsp (50 mL) light mayonnaise

In bowl, whisk together oil, cheese, lemon juice, mustard, anchovy paste, garlic, salt, pepper and Worcestershire sauce. Whisk in mayonnaise until smooth. (Make-ahead: Cover and refrigerate for up to 1 day.)

Tear one head of romaine lettuce into bite-size pieces and place in a large bowl. Add the dressing, croutons and parmesan cheese then toss to combine.

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