Caesar salad has long been one of my favorites but can you believe I have never made my own dressing? This recipe was so easy to make, I can’t believe I waited this long to try!

My library Cookbook Club featured the book Small Victories by Julia Turshen this month and this recipe is adapted from the delicious Caesar dressing in the book.

The best part- it has no raw egg directly in the mix and instead uses another creamy substitute! 

Scroll down for the recipe.

Welcome to #BrunchWeek!

This event has been around for over 7 years. It’s a fun way to share our love for all things brunch related to help celebrate Mother’s Day! We have 11 bloggers sharing over 30 recipes this year! That’s 30+ delicious recipes to help celebrate mothers, family, and friends. If you’re putting together a brunch, then you’ll appreciate all the variety this event offers. From cocktails to baked goods and even sandwiches, there’s something for everyone.

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Homemade Creamy Caesar Salad Dressing

Serves 4

Equipment

• Serves 4

Ingredients

• 1-2 garlic cloves pressed or minced
• 2 tsp anchovy paste or 4 anchovy fillets
• 1 tbsp lemon juice
• 1 tbsp red wine vinegar
• 1/4 cup extra virgin olive oil
• 2 tbsp mayo
• 1/4 cup Parmesan cheese grated
• sea salt/black pepper to taste

Instructions

• In a small bowl or jar, add the garlic, anchovies, lemon juice, vinegar, olive oil, and mayo.
• Using an immersion blender, food processor, or whisk puree until smooth.
• Add the Parmesan and blend again to incorporate the cheese.
• Season to taste with salt and pepper.
• Pour into a jar, screw on the lid, and store in the fridge until you are ready to add it to a salad.
• To assemble your Caesar salad: add chopped romaine to a bowl, then add shredded Parmesan, croutons, and drizzle with Caesar dressing. Toss to coat and serve.

Notes

Adapted from Small Victories by Julia Turshen.  

Feel free to substitute white wine vinegar or sherry vinegar in the recipe. 

In a small bowl or jar, add the garlic, anchovies, lemon juice, vinegar, olive oil, and mayo.

I like to use Duke’s mayo because it is creamier and richer. 

You can use anchovy filets for this recipe or take a shortcut like I did and just use anchovy paste. 

Using an immersion blender, food processor, or whisk puree until smooth.

Add the Parmesan and blend again to incorporate the cheese.
Season to taste with salt and pepper.

Pour into a jar, screw on the lid, and store in the fridge until you are ready to add it to a salad.

To assemble your Caesar salad: add chopped romaine to a bowl, then add shredded Parmesan, croutons, and drizzle with Caesar dressing. Toss to coat and serve.

We enjoyed ours we a bowl of red beans and rice with sausage for dinner.

Here are today’s #BrunchWeek recipes:

• Caramel Simple Syrup from Tara’s Multicultural Table
• Chipotle Tacos de Papa from Magical Ingredients
• Creamy Caesar Salad Dressing from For the Love of Food
• Guava and Cream Cheese Pastelitos from Karen’s Kitchen Stories
• Hibiscus Lemonade from Art of Natural Living
• Key Lime Curd Mousse from A Kitchen Hoor’s Adventures
• Lemon Poppy Seed Cheesecake Muffins from The Spiffy Cookie
• Orange Cream Scones from Hezzi-D’s Books and Cooks
• Peanut butter, Bacon and Banana Stuffed Waffles from Jolene’s Recipe Journal
• Spreadable Whipped Cream Cheese (for bagels) from Palatable Pastime

The post Homemade Creamy Caesar Salad Dressing appeared first on For the Love of Food.

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Buttermilk Ranch Dip

Ingredients

• 1 1 oz packet Buttermilk Ranch Seasoning
• 1/2 cup buttermilk
• 1/2 cup sour cream
• 1/2 cup plain Greek yogurt

Instructions

• Add all four ingredients to a bowl.
• Whisk until smooth.
• Place in the fridge until ready to serve.

Notes

*Good for one week in a covered container in the fridge. 

The post Buttermilk Ranch Dip appeared first on For the Love of Food.