Some people say croutons make a salad — most of the time this is true. However, in the case of my close friend Linda’s Caesar salad, my vote is for the dressing.
Over the years, it has never been a mystery as to what Linda would contribute to a potluck or party — her Caesar salad. It’s what you would call her “thing.” Coincidentally, Caesar salad is my favorite food. I have tasted many different takes on Caesar dressing, and not one compares to this recipe. Trust me, this is as good as it gets.
I have inhaled hundreds of helpings of her specialty at graduation and birthday parties, family get-togethers and just because. Each time she made it with love, ease and speed.
Whip up this salad for a perfect side dish to your favorite Italian plate, or enjoy it as a meal in itself topped with a grilled chicken breast or salmon filet. Also, try serving the dressing alongside veggies for a light appetizer!
Linda’s take on traditional Caesar is simple, light, with a citrus bite and will leave you scraping the bottom of the bowl.
When life gives you lemons, make this Caesar dressing.
Ingredients:
1/2 c. light olive oil
2 tbs. light sour cream
4 tbs. lemon juice
1 tsp. minced garlic
1/2 tbs. Worcestershire sauce
1 tsp. Montreal steak seasoning
(if too sour add 1/2 tsp. sugar)
Directions:
1. Pour olive oil into a small bowl.
2. Whisk in sour cream until blended and creamy.
3. Add lemon juice, minced garlic and Worcestershire sauce until combined.
4. Salt and pepper to taste.
For Caesar salad:
Mix dressing with romaine hearts, Parmesan cheese, croutons and green onions.
Store dressing in the fridge for up to a week.