I started back making caesar salads again last summer and now I can’t seem to stop. And not to take away from my original Caesar dressing recipe (from 2009) I think this one is maybe a bit zingier. I’ve done a few variations including with crispy bacon or grilled chicken, but I think my favourite is just with these very crunchy light croutons made from pan cristal. For a vegetarian version just leave out the anchovies and worchestershire (which contains anchovies), and maybe add a splash of soy sauce for some salty umami instead? The dressing also makes a nice dipping sauce and is equally nice over roasted potatoes.
As it is made with raw egg yolks (which do get a bit “chemically cooked” by the lemon juice) best to use it up within a couple of days.
Ingredients and instructions below…
