Well hi there, June 12th. Where did you come from? It’s almost technically summer but does anyone really wait for the actual date to believe it’s summer? I do not. I wait for the nice warm days mixed with nice rainy days. This weather helps those gardeners out and that’s why I’m posting about caesar salad today! My aunt has a garden and kindly delivered what looks like an endless supply of lettuce so we have been eating huge bowlfuls of the freshest greens you could imagine! There is such a difference between garden fresh and “washed 6 times and good until a puddle of greenish brown liquid appears on the bottom of the bag” fresh.
Now. I used to be a VERY picky eater and I think I have gotten better over the years. I promise. I’m still picky but only about like 5 food items. The rest I can handle (with the exception of meat…duh). Anyway, I am a big fan of caesar salad but i will never order it and I will never buy the dressing. Why? Because I’m still not over the anchovy part. I just don’t see why you have to blend anchovies and pour them over your salad. I know, you cannot even taste them! I’d never know they were in there! Except I DO know they are in there. And it still grosses me out. So I avoid it at all costs. Naturally, I made my own dressing without ‘chovies because why not?
Caesar Salad Dressing
Makes ~1 cup
1/2 cup olive oil
1 Tbsp dijon mustard
3 cloves garlic
3-4 Tbsp red wine vinegar
3/4-1 cup freshly grated parmesan cheese
salt and pepper to taste
Blend all ingredients together. If it’s too thick you can add more oil or a splash of water. It won’t ruin the taste. If it’s too thin, add a little more mustard or cheese.
Note: I love the garlic taste but if you’d like it less garlicky, eliminate some.