Hail Caesar!

Caesar salad is by far my favorite salad variety. I like the kind with lots of salty Parmesan cheese, anchovies and crunchy garlic croutons. *drool*

 I don't use egg yolks in this recipe because I prefer the thinner consistency to the thick emulsified dressing a yolk would create. I definitely don't have anything against raw eggs I just prefer this style. I often make a big Caesar salad as my contribution to dinners and parties and it is always well received. Usually devoured. So I'm sharing my super secret (psshhhhhh) dressing recipe with you, and croutons to follow!

Tinned anchovies. If you are afraid of using these or don't think you like them, use a different Caesar dressing recipe. I'm not trying to sound severe, but these are a huge flavor component to this dressing. I really really hope you give them a try. No one ever notices their distinct taste in the dressing or any fishiness. It just adds a savory salty awesomeness. Don't skip them.  I give the anchovies a rough chop before adding them to the food processor.

Microplaned Parmesan cheese. Grate more to top the salad with!

Chopped garlic! I didn't mince it too much because I give the dressing a nice long whir in the processor. Use 1 large clove or two small ones. If you think it might be too much for you, knock it down some. Also the flavor intensifies over time. If you are making this to serve that day add full garlic. But you can add less if you are making it for later.

Bottled up! This makes a little more than you will need for a large dinner salad (two heads of romaine, feeding 10+) I like to lightly dress the salad, mix in grated cheese and croutons and leave the remainder of the dressing nearby for those who want a heavier dress!