To grill or not to grill?? That is the question…
The sun has been fighting to come out most of the day and has finally succeeded! Gloomy, rainy weather is finally over…or is it? I really want to make dinner on the grill, but there is now a chance of thunderstorms! I just can’t win…and after a week of crappy weather I’m ready for it to end!
No matter, whatever delicious creation I come up with it will be accompanied by Caesar Salad. Yesterday’s post was for my Slimmed Down version of caesar dressing, so today I thought I’d share the original version for those of you who are not so concerned about calories. Like most things I make, I have to make two versions….regular and slimmed down. Regular for Hubby (who can eat anything he wants and still maintain a slim physique) and Slimmed Down for me, of course. I do try to trick him once in a while, but he can usually tell right away that something is just not quite the same as he is used to. I ran out of the regular caesar dressing one night so I gave him mine and he said it was good but he didn’t like how thin it was. Go figure!
This recipe is not exactly a traditional caesar recipe, as it doesn’t have egg or anchovies, like authentic caesar dressing. Here comes one of my weird quirks…I know I’ve had “authentic” caesar dressing a few times at a few higher end restaurants and thought it was delish! However, since I am the one making it….I would not be able to eat it knowing that there is raw egg and anchovie substance in it! Ick!! But not to worry…this recipe tastes just as great!!!
When you make this, I’d recommend using all fresh ingredients (i.e. fresh lemons, oranges, garlic, and parmesan cheese). However, if you’re in a hurry or don’t have that stuff on hand it tastes good with the bottled version (lemon juice, orange juice, grated parmesan) of all of those things….I’ve made it both ways when I didn’t have the stuff on hand and although the fresh version was better, the other way was really good too.
Caesar Salad Dressing
3 tbsp. lemon juice
1 tbsp. orange juice
4 cloves garlic
1 tbsp. dijon mustard
1 tbsp. mayonnaise
1 tbsp. red wine vinegar
1/4 tsp. salt or to taste
1/8 tsp. freshly ground black pepper, or to taste
1/2 cup olive oil
1/4 cup parmesan cheese, grated
- In a blender or food processor, combine the first eight ingredients. This will only take a few seconds until everything is blended well.
- With the blender still running on low, add the olive oil in a thin stream until emulsified.
- Add the grated cheese and blend for a few more seconds to incorporate.
- Store unused dressing in the refrigerator for up to 1 to 2 weeks.