Caesar Dressing and Salad

Mix all the top ingredients together starting with the egg yolk or mayo. Mix well and add mustard, lemon juice and continue whisking by hand or electric hand held mixer. Then add pressed garlic, pepper, anchovy paste or capers, whisking continues.

Then add red wine vinegar, Worcestershire sauce, extra virgin olive oil, and parmesan cheese…fresh or bottled to make a tasty caesar dressing ( if you don’t have red wine vinegar use a vinegar of choice) then slowly mix in the EV olive oil until the dressing starts to thicken. Use a hand mixer or mixer of choice.

( Make in advance to set in fridge and for the garlic to work its magic and have a nice kick)

Method:

Clean and cut roman lettuce in bit size pieces, run cold water over lettuce and dry well.

After make homemade bacon bits or store bought.

Make homemade croutons or store bought.

Cut fresh lemon in wedges.

Add to big bowl and top with a very good helping of caesar dressing and toss together, top with extra parmesan cheese and serve with any main course meal.

Bonita’s Tips:

I’ve used raw egg in this recipe for years and it is so tasty, you can use mayo in place of the egg.

Use red wine vinegar or white, apple cider if you wish.

Make homemade bacon bits and croutons.

Caper and anchovy paste is optional if you don’t like it.

Homemade Croutons:

1 or 2 slices stale bread cut in cubes, toss in 2 tbsp olive oil, sea salt and pepper to taste, garlic powder and onion powder to taste. Tossed together and put on a cookie tray and bake at 350ºf until golden brown... Use air fryer as well.

Bacon Bits:

In a frying pan add a pack of bacon or more if needed. Fry on a medium stove top heat until crisp and golden brown. Drain any oil into a bowl and after the bacon is cooked, remove from pan unto a cutting board. Let cool down and chop into small bacon bits....put in a mason jar. Keep in the fridge until all eaten. Use for salads, or recipe of choice.