I love Caesar salad.
In fact, I get on kicks where I make it multiple times a week; especially when it's warm out. And today it hit 90 here in Upstate New York.
It's something about the zest and tang of the dressing and that crisp Romaine lettuce.
And for me, it's one of those foods that will cause a craving the instant I hear the words caesar salad or see a photo of the stuff.
(You can imagine writing this post is a little difficult for me.)
But! Caesar dressing can be downright fattening. And if you can't eat dairy, out of the question. I came up with this dressing a while back - when I couldn't tolerate dairy. Now, even though I can eat dairy, I usually choose to do without. In my eyes, the kick of the garlic and dijon make up for the lack of cheese.
Here's my five ingredient (not counting the salt and pepper) gluten-free, dairy-free Caesar dressing recipe:
2 tablespoons mayonaise
2 tablespoons dijon mustard
the juice of half a lemon
2 teaspoons worcestershire sauce
2 zest-ed cloves of garlic ("zest-ed" - to zest or microplane your food)
salt and pepper to taste
In a large bowl whisk all the ingredients together. Taste and adjust to your liking.
*Warning: the fresh garlic gives the dressing quite a kick. I've omitted the fresh garlic and used garlic powder (about 1 teaspoon) and more mayo to make it less kick-y.
Whether you like your Caesar salad on its own with gluten-free croutons, or with shrimp on top, don't forget about the importance of tossing your salad! Oh, and Henry says Hi!
One last thing: Did you know Caesar salad was not invented in Italy, but Mexico?