I love Caesar salads but I’ve never ventured to make it. The thought of working with anchovies didn’t appeal to me. After watching a video on Bon Appetite’s site I thought “I can do this”…but, of course, I had to do it my way! If you’re eating cheese go ahead and add the parmesan cheese to the recipe instead of the nutritional yeast. Either way, this one is a keeper. I’m not one to dive into anchovies but this recipe just calls for that hint of the sea flavor and makes the difference. Plus topped off with gluten-free homemade seasoned croutons just makes the crowning touch!
Tribute to the Chef:
I think you will be rather surprised to know where this delicious recipe originated. I was for sure. Like most people, I just assumed it originated in Italy. This is partially true however the real known Chef, Cardini, immigrated from Italy in 1910 and opened a restaurant in Sacramento. To escape the restrictions of prohibition Cardini and his family moved to Tijuana in the 1920s and opened his current restaurant, (Cesare) Caesars Restaurant & Bar 1927. It’s changed hands but today’s owners still preserve its history and still considered the home of the legendary dressing. The dressing which drew movie stars such as Clark Gable and Chef’s like Julia Childs still draws a crowd. If you’d like to read the whole story check it out by clicking here. So now you know!
I whipped up some gluten-free croutons with my left-over Gluten-free Farm Loaf Bread. Slice in squares, then sprinkle with olive oil and seasoning. Pop them in the toaster oven until brown and there you have it! You’re going to need my Foolproof Mayo With Zing. So take 2 minutes and make it. Really that’s all it takes 2 minutes… ok, 3 if this is your first time!. Of course, you can use your organic mayo but you have to add my ZING to it! To find out what that ZING is head on over and check out the ingredients for my Foolproof Mayo here.
Caesar Salad Dressing
Ingredients
- 1 cup of Foolproof Mayo or your favorite in a jar
- 6 anchovies
- 2 pressed garlic cloves
- Juice from 1/2 a lemon
- 1/4 cup olive oil more or less
- 1 Tbsp of nutritional yeast OR 1/4 cup Parmesan cheese
- 1/2 tsp of Himalayan salt
- Lots of fresh ground pepper!
Directions
- Step 1 On a chopping board mash together the anchovies and the garlic until you get a smooth paste. I use the back of the spoon.
- Step 2 In your cup of mayo mix in the lemon juice, the nutritional yeast or parmesan cheese and slowly add the olive oil. You may not need it all. Stir until well combined. Add more olive oil if you want a thinner dressing.
- Step 3 Place the garlic and anchovy paste in the mayo jar and secure the lid. Shake well. Tada, delicious & simple.
I'm Melinda Stevens and living the life of a beach bum was inevitable since my father was a lifeguard for the city of Los Angeles. My memories of growing up on John Street in Manhattan Beach, California were filled with joy, excitement and adventures; until my world, as I knew it, fell apart when we moved to Del Mar, California. My father was offered the position as Captain of the lifeguards and we started the slow migration to the small deserted stretch of beach in 1963. At twelve years old, this seemed like the end of my life. Remember, I’m writing with clear hindsight now, ok somewhat clearer… Little did I know this would be the beginning of a new journey and give a bit more clarity to many of the events that led me to this new cooking adventure.
Is the parmesan cheese grated or shredded?
Either one works but I use grated in the dressing and a splash of shredded in the final salad.