Join me in painting a picture if you would, a beautiful bed of greens including spinach, arugula and kale. Top that with all of the colors of the rainbow, red tomatoes, orange peppers and carrots, yellow seeds, a white hard-boiled egg and green cucumbers. Gently place some warm organic lemon herb marinated chicken on top and you have the makings of a meal that you would be proud to share with your friends, family and Facebook!
But wait! Something is missing! Quickly you remember that you’ve forgotten your old friend “Salad Dressing” so you reach into the refrigerator and grab that bottle that all of the commercials say you should be happy about your kids dipping their vegetables into and pour on a few generous tablespoons. I don’t know about you, but I definitely can’t pronounce all of the “ingredients” used in that bottled dressing label.
You just put unleaded gas in a Lamborghini!
Our Ceasar Salad dressing is an example of some great high octane fuel that will keep you performing at your best. As Nana says, “We didn’t use bottles 40 years ago, and we don’t need bottles today!” Our Ceasar Salad dressing is as easy as one, two, three! Try it today and I’m sure that it will become a favorite in your house, just like it is in ours!
- 3-4 romaine hearts or 4 cups baby kale (or use a mix of both)
- 1 cup Pecorino Romano or Parmigiana Reggiano cheese (and some for topping)
- 2 egg yolks
- 2 Tablespoons Dijon mustard
- 2 Tablespoons red wine vinegar
- 1 Tablespoon Worcestershire sauce
- 1 Tablespoon Tabasco sauce
- Juice of 1 lemon
- 1-2 cloves garlic
- 1 cup olive oil
- Anchovies (optional)
- Toasted pecans, pumpkin seeds and flax add a crunch
- Wash and crisp (roll in paper towel) romaine lettuce or kale, set aside
- Combine the cheese, egg yolks, mustard, vinegar, Worcestershire, Tabasco, lemon and garlic in a Vita-mix or blender
- Blend on medium
- Stream in the olive oil gradually so it emulsifies (gets thick)
- If you do not have a blender you can use a whisk to blend the ingredients and gradually stream in the oil while continually whisking
- Use a spatula to transfer to a glass jar
- Transfer lettuce/kale to a salad bowl and add nuts
- Top with additional cheese and desired amount of dressing
- Toss and portion into salad bowls
- Garnish with more cheese and fresh pepper
- Serve as a side or top with grilled chicken or steak for a satisfying meal.
- Dressing makes a great dip for veggies.