Caesar Salad Dressing


this is a super easy way for those of us who donít have room for super large wooden bowls to have a caesar salad when ever we want without too much fuss.


i happen to like my caesar dressing extra lemony. omit the zest and use less lemon juice to suit you.since i use the whole can of anchovy with the oil, this version might taste too much of anchovy for you.again, use only about 3 anchovies rather than the whole can.


1 egg (yes, i use a raw can lightly poach the egg first or use egg beaters)

zest of 1 lemon

juice of 1 lemon

1 teaspoon dijon mustard

1 2oz can of anchovy in olive oil

ĺ cup of your favorite olive oil

fresh ground pepper


in the food processor, i guess a blender would work well too.


add the egg, zest, juice, anchovy with the oil it is packed in and pepper, process 30 seconds, then add the olive oil in a thin stream while the processor keeps going. until a soft mayonnaise consistency has been achieved.


that is it!i store this in a glass jar with a tight fitting lid in the refrigerator.a week is no problem.




2 cups of cubed italian bread

1 teaspoon olive oil

1 teaspoon finely chopped garlic

1 tablespoon finely chopped parsley


toss the cubed bread with the oil, garlic and parsley.toast in your boaster oven on foil that you have coated with cook spray.


use what you need and the rest can be saved in the refrigerator in a tightly covered glass jar.


Caesar Salad

use as much romaine lettuce as you need for your meal depending on the number of people.generally about 1 Ĺ cups per person is good. tear the previously washed and dried lettuce.


place some of the dressing on the bottom of the salad bowl, add the romaine, toss till well coated. taste, a leaf, add more dressing, salt and pepper to suite you. add grated parmesan and toss again, use as much or little as makes you happy.serve with croutons.