Easy Caesar

This is one of my oldest, most reliable recipes. It’s a simple, from-scratch dressing that is miles ahead of the bottled stuff without going all the way to ultra-authentic with egg yolks and anchovies. A nice weekday compromise.

Caesar Salad Dressing
Makes 1/2 cup, about 4 servings

• 1 small lemon, zested (1 tsp) and juiced (2 Tbsp)
• 2-3 cloves garlic, pressed or finely minced
• 1 Tbsp white wine vinegar (or another mild type)
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1 Tbsp mayonnaise
• 1/2 tsp salt
• 1/2 tsp fresh-ground pepper
• 1/4 cup best-quality extra-virgin olive oil

Combine all ingredients except olive oil in a small bowl or 1-cup measure. Whisking constantly, gradually drizzle in the oil to create an emulsified dressing.

Chop or tear Romaine lettuce and place in a large bowl. Toss with dressing, adding a few tablespoons at a time, until dressed as desired. Add croutons and toss again. Grate Parmesan cheese over the salad and toss briefly. Serve, topped with more grated cheese if desired. Makes a great base for grilled chicken, salmon, or hard-boiled eggs.

Homemade Croutons:
I like to use some of the dressing to make a small batch of croutons in my toaster oven. (Double the batch of dressing, and preheat the oven to 350 if serving a crowd.)

Cut or tear hearty artisan or sourdough bread (1 slice per serving) into bite-sized pieces. Bake or toast until dried but not browned. In a large bowl, toss with enough Caesar dressing to lightly moisten. Return to sheet pan and bake or toast until crisp and lightly browned. Allow to cool before tossing or topping salad.