This Caesar dressing is sooo easy to make in a snap there really is no excuse not to eat it more often and every time we make it we wonder why we don’t. You can make little tweaks here and there if you’d like to. As an example, many recipes call for Worcestershire sauce or Dijon mustard. But honestly, there’s really no need to make it more complicated. Keep it simple! This is the recipe for our go-to Easy Caesar Dressing.
This dressing was a perfect amount for two nice-sized side kale salads (you know we never skimp on portions so don’t worry) If you are using romaine, it’d stretch a little further. This particular night we really kept it simple and cut up and toasted some leftover garlic bread as croutons… yup, MORE garlic! So, between the pre-washed bag of kale and croutons, this really was an extra easy Caesar. Still super delicious. No need to overthink or over-complicate it. Because it is a little heartier, the Kale Caesar also lends itself beautifully to a main course with the addition of a protein. Our favorites are Salmon, Steak, or Shrimp (sorry Chicken, you are okay too).
You already know how dearly we regard garlic both for it’s flavor and for it’s health benefits! The more you read about kale the more it makes sense to add it to your diet regularly. By using it in the salad, it’s a good change of pace from our typical sauteed kale. Which by the way, we LOVE, but sometimes change is good! Again, the kale tends to need more dressing than a leaf of lettuce would due to it’s fibrous nature, but that’s all good when you can bathe it in this Easy Caesar Dressing!
- Prep Time: 10m
- Total Time: 10m
- Serves: 2
- Yield: 2 large side salads
- 1/2 Lemon- juiced (I just squeezed it)
- cloves of peeled garlic
- 3 tablespoons Pecorino Romano
- 1 Egg
- 1/2 cup Olive Oil
- 1 Tin of Anchovies
- Put the garlic and contents of anchovy tin (anchovies and oil) in a food processor. Yeah, a whole tin is probably a little aggressive for this much dressing so you can certainly use less if you’d like. But, we like it and we’ve found any time we don’t use the whole tin we wind up giving it to Bell or tossing it anyway, so why not! And, if you decide to make a little more dressing the one tin should probably suffice for that too.
- Once that is nice and pasty, squeeze the lemon in to the food processor and pulse a few times. Now is also a good time to add a little salt and some pepper. Go easy on the salt with the anchovies and cheese, but it’ll need a little.
- Sprinkle the cheese in. Then slowly add the oil while processing (don’t get too worried about the slow part, remember, it’s simple!)
- Once that is combined. Crack an egg and continue processing.
- That’s it. You can sample to make sure you don’t want to add more cheese or pepper or anything, but that right there is one Easy Caesar Dressing!