Shabby chic is one of my favorite styles.
I love little twists and oxymorons that doen’t seem to go together, but in the end, go together seamlessly. They help keep classics not only alive, but fresh and exciting. Take Caesar dressing.
There’s nothing new about it, and I don’t think there needs to be. It is absolute perfection in its classic form. Creamy, salty, garlicky, umami. Wonderful.
But I also think it’s fun to use a classic Caesar dressing in a more non-orthodox salad with things like turkey bacon and crushed breadsticks instead of croutons. Like so many of my meals these days, this was a meal that came together in minutes…it was a busy day and I had a friend coming over for lunch and I needed something fabulous in no time flat. And this fit the bill perfectly!
She had no idea that lunch was so quick to whip up and I wasn’t volunteering the information, lol. I even had time to make my favorite Chocolate Avocado Pudding for dessert! I’d call that a good day.
If you’ve never had homemade Caesar dressing before, you should give it a try…it really couldn’t be easier! And if you’re put off by the anchovies, don’t worry, the end result doesn’t taste fishy (but I do give a tip below on what to do if you want to omit them). I know I will be making this dressing over and over, especially during the hot summer months when a light, refreshing meal is all I’m in the mood for.
- 2 large cloves garlic, peeled
- 3 small-medium anchovy fillets (see Note below)
- 1 large egg yolk
- ½ cup (120 ml) extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- ¼ teaspoon ground black pepper
- Pulse the garlic and anchovies together in a food processor.
- Add the egg yolk and process until smooth.
- Drizzle in the olive oil a bit at a time until completely incorporated, then with the motor still running, drizzle in the lemon juice.
- Add the Worcestershire, Dijon, and black pepper, and pulse to combine.
- Taste and add additional salt and pepper as desired.
- Store in a sealed jar in the fridge up to 5 days.
A New Spin on Caesar Salad: Line a large bowl with 3 large handfuls of mixed salad greens. Add 1-2 crushed store-bought breadsticks, 2 slices of crisped turkey bacon, 2 tablespoons of freshly grated Parmesan cheese, and about 2 tablespoons of homemade Caesar dressing. Serve immediately.