My sister encouraged me to steam artichokes oh so many years ago. I think it was the caesar dressing that really caught my fancy. I love the combination of creamy, salty, garlicy flavors with the potent undertone of anchovy in well made caesar.
So when I saw the lovelies in the store, I knew just what was for dinner.
The one drawback is that this dressing is truly better a day after it is made. But we made do and thoroughly enjoyed it today. I added lemon juice for a level of acid balance and kalamata olive oil (from Trader Jo's) for the depth of flavor. Feel free to use any good olive oil.
If you want it to be casien free as well- eliminate the parmesan cheese, add one tablespoon of brewers yeast and cut the olive oil back to 2 tablespoons.
Lemon Caesar Salad Dressing 3 cloves of garlic
3 Tablespoons of parmesan cheese
1 teaspoon anchovy paste
1 tablespoon dijon mustard
1/2 cup mayonnaise
1/4 cup kalamata olive oil
1/4 cup lemon juice (I use Santa Cruz organics bottled)
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My sister encouraged me to steam artichokes oh so many years ago. I think it was the caesar dressing that really caught my fancy. I love the combination of creamy, salty, garlicy flavors with the potent undertone of anchovy in well made caesar.
So when I saw the lovelies in the store, I knew just what was for dinner.
The one drawback is that this dressing is truly better a day after it is made. But we made do and thoroughly enjoyed it today. I added lemon juice for a level of acid balance and kalamata olive oil (from Trader Jo's) for the depth of flavor. Feel free to use any good olive oil.
If you want it to be casien free as well- eliminate the parmesan cheese, add one tablespoon of brewers yeast and cut the olive oil back to 2 tablespoons.
Lemon Caesar Salad Dressing
3 cloves of garlic
3 Tablespoons of parmesan cheese
1 teaspoon anchovy paste
1 tablespoon dijon mustard
1/2 cup mayonnaise
1/4 cup kalamata olive oil
1/4 cup lemon juice (I use Santa Cruz organics bottled)