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I’m a huge fan of tangy Caesar dressing, and there are few things more classically appealing than a delicious Caesar salad! I love making a big Caesar salad with some grilled shrimp for an easy dinner with Kyle– or even serving it as a yummy first course when I cook some more comfort-based foods like my meatballs or my bolognese sauce for dinner parties or family gatherings. Major doesn’t really eat salad yet, but Marlowe will eat a whole plate of this!

Since I have an allergy to cow dairy, I’ve figured out that substituting Pecorino Romano (a Sheep’s milk version of Parmesan Cheese) is a great alternative for me. I will list Parmesan in the recipe as well as its Sheep’s milk counterpart for those like me. This recipe for Caesar dressing makes about 1.5 cups. I like the dressing a bit thicker like a traditional Caesar, but you can thin it out with water or additional lemon juice. Save any extra dressing in an airtight container and use within three days.

Caesar Dressing…

4 Anchovy Fillets, smashed with a fork in to a paste
3 garlic cloves, either smushed with a garlic press or minced
Juice of 1 lemon
1.5 Teaspoons dijon mustard
1 teaspoon soy sauce
1 Cup mayonnaise
1/2 cup grated Parmiggiano Reggiano or Pecorino Romano cheese
1 pinch salt
3-4 grinds of black pepper

Combine all ingredients in a mixing bowl and whisk together until well-mixed. If you’d like to thin it, add a teaspoon or two of water or lemon juice.

For the Salad…

I only use romaine spears for Caesar salad, and I think leaving them long adds some elegance to the plate. Top with croutons, and the caesar dressing, and sprinkle with additional shaved cheese. Add anchovies to the top if desired (I love them!)