Tuesday, August 14, 2012

Simple Caesar Salad

  The other day at work we ordered in lunch from Cindy's Deli and I got their caesar salad. The salad is served  with extremely juicy and tasty chicken, tomatoes, croutons, and a delicious, yet unique caesar dressing. Needless to say next time we order from Cindy's I know what I'll be getting.
 That night I decided to make a caesar dressing that I bookmarked a long time ago, but it turned out to be  extremely harsh due to the large amount of garlic and dijon mustard compared to the small amount of dressing it actually produced. Unlike the traditional caesar, this recipe doesn't contain anchovies, raw egg, garlic,  or worcestershire sauce, but that doesn't mean it's any less tasty. You could even serve this instead of ranch with a veggie tray at your next party.

Simple Caesar Dressing
yields: about 5-6oz
recipe: Rachel Ray

1/3 cup mayo
3 tbsp lemon juice, fresh
1/4 cup grated parmesan cheese, divided (I used Parmesan-Romano blend)
1 1/2 tsp dijon mustard (I used Grey Poupon)
2 tbsp extra virgin olive oil
salt & pepper

1 -12oz romaine lettuce or salad mix.
tomatoes (optional)
croutons (optional)

1. In a bowl, whisk together the mayo, lemon juice, 3 tbsp of the parmesan cheese, mustard. Slowly add drizzle in the olive oil while whisking the dressing. Taste and season with salt and pepper.
2. In a large bowl, add the lettuce and toss with dressing and 1 tbsp parmesan cheese before serving.

Note: You may need to shake it or whisk the dressing before serving again if it separates and it should last over 1 week in the the fridge.

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