Good afternoon friends and blog followers! I am going to help you out with the best Caesar salad dressing you’re ever going to taste and YOU are going to want to make it!!!

I discovered this recipe on a national recipe group that I’m apart of. When I read it, my mouth started watering and I immediately ran to the grocery store to get anchovy paste, a fresh bakery baguette and organic iceberg lettuce! Yes, I’m unique and prefer iceberg lettuce over all of the other lettuce varieties.

The flavorful ingredients.

I had all of the other ingredients in my kitchen so this wasn’t going to be my usual grocery store adventure!!

Ingredients:

1 egg yolk

Juice of 1/2 lemon

1 1/2 t Dijon mustard

1 t fresh minced garlic

1 t Worcester sauce

1 t anchovy paste

2/3 c olive oil

1/3 c parmesan cheese

Fresh ground black pepper

Pinch of salt

Mince the fresh garlic first, in the blender.

Directions:

Blend all of the ingredients in a blender to emulsify. Refridgerate while you assemble your salad!

Just like a good old fashioned Nana, I store my dressings in cleaned out, recycled food containers!

Fresh Croutons:

2 cups cubed bakery quality French bagette or Italian loaf

2 t olive oil

1/2 t minced fresh garlic

Fresh ground black pepper

Add olive oil to a hot pan, toss in the bread cubes, toss to coat all the bread in the olive oil. Let the bread lightly and slowly brown on one side. Turn the cubes over and add the black pepper and the garlic to the other side. Turn off the heat and let it sit in the pan to air-dry.

Begin preparing your lettuce, I prefer to buy the whole head and cleaning &cutting myself. A quick and easy tip to removing the lettuce heart- whack it on your counter a few times and then the heart easily comes out without having to fidget with a knife!

Whacking the lettuce is an effective trick but also a great stress reliever!

I cut up my lettuce into bite sized pieces, wash it and spin it in my salad spinner to get it nice and dry.

I marinate my boneless skinless chicken breast in my favorite store bought dressing from Aldi then place in the refrigerator for a few hours. I grilled each side for about 7 – 8 minutes on per side.

My favorite store bought “marinade” purchased from Aldi.

I let the grilled chicken rest at room temperature before cutting it. I layed the chicken on top of the salad when it cooled off, you don’t wanted wilted lettuce!

Serve with fresh shaved parm and enjoy!

Bon Appetit

Rachel

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