Caesar Salad

Happy 2014! A new year always brings so much excitement. The beginning of the year is a time for resolutions, recovering from the holidays, and focusing on healthier eating habits. I always strive for well-balanced meals and enjoy making dishes from scratch, and this Caesar dressing is no exception.

I've wondered why I hadn't made this dressing sooner. Perhaps it was the anchovies or the raw egg typically called for in Caesar dressing recipes. After having Jacob, I developed an egg allergy, making it difficult to eat cooked eggs like scrambled, deviled, or quiche, though eggs in baked goods are fine. This allergy is why I hesitated for so long. However, I found a recipe from the Pioneer Woman that I knew I had to try.

What's great about this dressing is that it's more of a vinaigrette, making it a healthier option! I'm committed to sharing more healthy recipes this month as we embrace our health kicks.

Caesar Salad

For the Dressing
2 garlic cloves, peeled
4 whole Anchovy fillets
2 tbsp. Dijon Mustard, I used a very grainy mustard for this recipe
1 tsp. Red Wine Vinegar
1 tsp. Balsamic Vinegar
Juice from 1/2 lemon
1/2 cup Olive Oil
1 tsp. Worcestershire Sauce
1/4 Cup Parmesan Cheese, finely grated
Salt and Pepper to taste

For the Croutons
1/2 loaf of Crusty French Bread
2 tbsp. Butter
2 tbsp. Olive Oil
3 cloves Garlic, peeled and smashed
1 tsp. Garlic Powder
1/2 tsp. Onion Powder
1/2 tsp. salt
1/2 tsp. freshly ground black pepper

For the Salad
1 head Romaine Lettuce, chopped
1/3 to 1/2 cup Croutons
1/4 cup Caesar Dressing
Shaved or grated Parmesan Cheese

Instructions
For the dressing:
In the bowl of a food processor add the Anchovy Fillets, garlic, vinegar, lemon juice and Worcestershire sauce.  Pulse until well combined.  On low speed gradually add the olive oil.  Once the mixture is emulsified add the Parmesan cheese, salt and pepper and pulse once to combine.  Store the dressing in the refrigerator for up to 2 weeks.

For the croutons:
Preheat the oven to 375 degrees.  Lightly grease a baking sheet and set aside.  In a large skillet on medium  heat add the butter, olive oil and garlic.  While the butter, olive oil and garlic are heating cube the bread and set aside.  Let the garlic cook in the pan for at least 5 minutes.  Add the bread to the skillet. Toss until all the bread in well coated.  Add the garlic powder, onion powder, salt and pepper.  Stir until well combined.  Cook the bread until it's golden brown.  About 5 to 7 minutes.  Once the bread in nice and toasty transfer it to the baking sheet.  Bake for 10-12 minutes turning the pan 1/2 way through.  Cool completely and store in an airtight container for up to two weeks or freeze for up to 6 months.

To assemble the salad:
In a large bowl.  Add the romaine lettuce and 1/4 cup of the dressing.  Toss until well combined.  Add the croutons and shaved or grated Parmesan and toss again.  Serve immediately.

Recipe Source:
Caesar Dressing: Pioneer Woman
Croutons: Me