By Connor Forbes
Some weeks are so hectic that I don’t have a chance to cook something new or creative. I just am in survival mode to get meals on the table for my 3 boys – 8, 5, and 1 years old. For example, this week I made pasta and meat sauce, and we had that for 2 nights in a row. Sometimes you got to do what you go to do.
All this to say, this week, I am pulling out an oldie but a goodie recipe, Caesar dressing. I love this one and make it almost as much as I make pasta and meat sauce.
This dressing is so good I don’t always just eat it with a salad. I may be known to dunk a carrot (or finger) in from time to time and enjoy it that way.
Ingredients
- 1 cup mayo
- ½ cup shredded parmesan
- 1.5 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 tbsp chopped garlic
- 1 tbsp olive oil
- 1 tbsp lemon Juice
- 1 tsp salt
- 1 tsp anchovy paste (optional)
- ½ tsp horseradish (optional)
To Make
In a bowl, mix all the ingredients. Transfer into a jar with lid and refrigerate for an hour before using.
To make a Caesar salad, combine and toss lettuce (traditionally romaine but I like a mix of garden greens), shredded parmesan, and croutons. Get fancy and add a protein such as chicken or shrimp. EAT!