All credit for this recipe must go to my co-worker Amy, who casually whipped together a Caesar salad for my husband and I when we were at her house for dinner one night. It was so good, and I was so impressed, gushing over the dressing. I also discovered that my husband has an incredible love for Caesar salad that I’d previously not known about.
While this salad is impressive, it’s far from difficult, as Amy showed me. You can, of course, buy caesar salad dressing in the store, sometimes even packaged with croutons and pre-cut romaine lettuce. But why do that, when you could have fresh dressing within a matter of moments, with ingredients you (probably, mostly) already have in your pantry?
We’ve eaten this probably at least twice a week since I discovered this recipe. It’s not Amy’s — Amy doesn’t use the mayo, at least — but it’s our favorite, adapted from Orangette. Creamy and bright, this dressing nails everything I love about Caesar salad.
Weeknight Caesar Salad
- 3 cloves of garlic, minced
- 1 tsp anchovy paste
- 2 Tbsp lemon juice
- 1/4-1/2 tsp Worcestershire sauce
- 3-4 Tbsp mayonnaise
- 2 Tbsp olive oil
- salt and pepper to taste
- 1 head green leaf lettuce, torn into pieces
- 1/2 cup Parmesan cheese, or more to taste
Whisk together first six ingredients in a mason jar; add salt and pepper to taste, and adjust other seasonings. Place lettuce in a large metal bowl, then toss with the dressing and Parmesan cheese. Serve with bread, if desired.