I like to start the new year with a January menu that is mostly soup and salad. It helps get us back to a healthy, balanced diet after so much holiday over indulgence. I’ve found so many great soup recipes on the blogs I regularly visit that I could make a new soup every day of the month and have dozens left over. And there is no shortage of creative, healthy salads recipes either. I bookmarked this fantastic Caesar dressing when Yvonne at StoneGable first posted it several months ago and finally prepared it last week when it was again on her weekly menu list, and I have to tell you that we think it’s the best! It’s creamy and lemony and coats romaine leaves perfectly. The anchovies add so much flavor and no fishy taste whatsoever and are crucial to the richness of the dressing, so don’t leave them out.
I doubled the recipe and made enough dressing to freeze in an ice cube try so I would have meal size portions to use in future salads. Store in a zip lock bag and thaw as needed. How easy is that!
If you haven’t met Yvonne yet I hope you will visit her and say hello. Her camera skills are enviable and she sets a table that will knock your socks off. I’ve tried many of her recipes and they never disappoint. She is a gracious hostess who will always welcome you with open arms.
StoneGable’s Caesar Dressing
2 large garlic cloves
1 teaspoon Dijon mustard
1-2 tablespoons Worcestershire Sauce
4 anchovy fillets – don’t skip this!
juice of 1 lemon
(Yvonne uses 2 because she likes it lemony)
1/2 – 2/3 cup light olive oil or vegetable oil
coddled egg or 1/4 cup egg substitute
(If you visit StoneGable Yvonne will give you direction
for this quick and easy procedure)
freshly ground black pepper
To Make Dressing:
Put the garlic, mustard, Worcestershire Sauce, anchovy fillets and
lemon juice in the blender. Process till smooth.
While the blender is running add a continuous stream of oil, very slowly.
Process until oil is incorporated.
Add coddled egg. Process until incorporated. If you add egg substitute the dressing
will be a little thick, almost like a garlic lemon mayonnaise,
but delicious. Add pepper and process till combined.
You can find Yvonne’s instructions HERE for making these delicious, crunchy croutons
that are a must on a proper Caesar Salad. I use olive oil when
I toast the croutons because extras keep better than when butter is used.
To make a Caesar Salad, toss very fresh crisp romaine lettuce with freshly grated Parmesan cheese, several grinds of black pepper and enough dressing to lightly coat. If I want a to serve this salad as an entree I often add some Dungeness crab, grilled shrimp or blackened salmon to the dressed salad and serve it with crusty bread and a nice, crisp white wine.
It’s time for Foodie Friday
at Designs by Gollum.
Hope to see you there.
Thank you for sharing this recipe; similar to mine; I used to eliminate the anchovies because I had picky eaters, but I sure am trying this one. You're right Yvonne does have a grat blog.
Rita
I forgot to mention; that dungeness crab is such a bonus; lucky you!
Caesar salad is our favorite and this one sounds excellent.
I would eat a salad more often if mine were as good lookin' as yours.
There is nothing like a freshly made Caesar salad to keep us on the right track Cathy.
I have to make the dressing, sounds perfect.
Love Caesar Salad Cathy! I book marked this when I saw it at Yvonne's too:@)
We LOVE caesar salads and this one looks to die for, thanks for sharing!!
anne
http://www.anniebakes.net
This is my absolute favorite meal!!! It looks delicious!
I've been looking forward to trying Yvonne's recipe for a while, but I keep forgetting to make it. I should start planning my menus like she does! Lovely photo, btw.
ButterYum
It lloks lovely..it's the only time I eat anchovies..
Love both your blogs..happy to have met you:)
I worked at a nice country club in Orange County, CA during my college years and that's pretty much the same as what we made at the tables in formal dining there….minus the blender…we did it by hand with a fork for smooshing:). We still make it that way at home except we throw it all in a mini food processor. It's everyone's fav. Seriously guys if you blender or process it you can't really tell the anchovies are there. Give it a shot.
Hi Cathy, I am so thrilled that you liked StoneGable's Caeser Salad! Coming from a cook I admire so much is quite a compliment! I ooooooh and aaaaaah over every recipe you post.
I love that you added Crab to your Caeser… could there ever be a more wonderful way to guild the lily?
Thanks for the sweetest shout-out!
xo Yvonne
Caeser salad is my fav and I'm excited to try this recipe. However, I have no idea what anchovy fillets are. HELP!
I am surprised that you can freeze this. Doesn't it separate? Very similar to oour recipe. Often we eliminate the egg and add a tablespoon of mayo instead. Great picture, Cathy.
That salad does look refreshing with the tartness of the lemon and crunchy croutons!
I told Yvonne that I was going to try it too. I haven't ever made my own and I am sure that the picky ones would not like to know what went in it, but I have no doubt it is fabulous. Love the crab added in. Why didn't you call me over?!!
Caesar Salad is my favorite salad; so my mouth is watering. Wish I was having it tonight.
That sounds delicious.
I can make a meal of it. Looks delicious, Cathy!
I have this one in my Favorites from Yvonne's posting it.
So glad to know you loved it, too.
xo bj
The salad sounds amazing! It's even better to go without the mayo! Hope you're having a wonderful weekend.
Cheers, Kristy
Hey,
Beautiful salad…:)
Dr.Sameena@
http://www.myeasytocookrecipes.blogspot.com/
It's the best salad, as far as The Great Dane is concerned!
Caesar salad is one of our favorites and you are so right – you mustn't leave out the anchovies. They just make it in my opinion.
Thanks for directing us to Yvonne's site. It's as fabulous as you said.
Sam
that is such a cool way to store dressing, i love it! it sounds wonderful too, what a fresh and delicious salad!
This looks and sounds like the perfect salad. Mmmm!
Caesar salad is a favorite here also! Yours must have been wonderful with the crab meat.
Yes, Yvonne is a sweetie!
Delicious salad. Guess I better give this recipe a try! 😉
I'm having the very first GIVEAWAY on my blog. Please stop by to submit your entry. Good Luck! http://utry.it/2011/01/happy-birthday-to-meand-very-first.html#comments
Exactly what this over indulged gal needs to get over the post holiday hump! I'm anxious to try this dressing -I had the real deal once, but they used raw egg yolk and I'm not that adventurous. Thanks for sharing this one!
There is nothing better than a REAL Caesar salad! After you taste one, you'll find it hard to go back to bottled dressing!
This looks great and I'm loving that crab on the plate
I always put anchovies in when I make spaghetti sauce. I don't tell people – it's my little secret 😉
I love a good caesar salad, and I agree the anchovies (and Worcestershire sauce) adds a lot of depth of flavors. Now I'm craving that crunch of a refreshing romaine leaf!
I think Caesar Salad is one of my favorite foods, and I'm an anchovie junky! If it were earlier, I would head to the store and stock up!
XO,
Sheila