Few salads are as widely loved as the basic Caesar salad. It’s no surprise that it’s also one of the most unhealthy salads around, particularly when forgoing homemade dressing for the creamy processed version. But with romaine lettuce high in nutrients, and a super simple recipe for dressing, this classic can be quite healthy, and even more delicious!
I was incredibly lucky to grow up in a household with a stay-at-home dad who loves cooking. Everything was always made from scratch, from pasta sauce to sweet treats to salad dressings. My own love of cooking encouraged me to follow the trend, and this recipe is the result of many years of my dad and I slowly adjusting the classic recipe from our Pillsbury Cookbook.
Perhaps the best part is it chucks the egg yolks meaning it lasts longer and doesn’t leave you with egg whites (though I never complained about the opportunity to whip up some meringues after the garlicky salad).
Prep time: 5 minutes
- 3-4 cloves of garlic
- ¼ cup fresh lemon juice
- 2 tbdp olive oil
- 2 tbsp Parmesan cheese
- Couple drops Worcestershire sauce
- ¼ tsp anchovy paste (can be omitted for vegetarian)
- Salt and pepper to taste
- Place all ingredients in a food processes and blend until smooth.
- Enjoy with traditional caesar salad ingredients–romaine, bacon, and croutons–or switch it up with an action packed salad like the one below! Micro-green, sprouts, avocado, roasted chickpeas, toasted nuts, cucumber, carrot, and more!