I call this recipe ‘mock’ Caesar salad because it doesn’t have the classic ingredients that Caesar dressing is known for. I use mayonnaise in place of egg yolks and Worcestershire or Fish sauce in place of anchovies. I’m not ‘really’ replacing the anchovies, just using a different form since fish sauce is made from them. If you don’t like/don’t have fish sauce Worcestershire will work too. It also has anchovies in it. I also like to add a little Dijon mustard for flavor. Through lots of (happy) trials and errors I finally came up with a recipe I’m happy with. It’s every bit as rich and satisfying as the genuine recipe.
I go through periods of time where I am absolutely obsessed with Caesar salad! I’ll eat them night and day for a week straight. During those times it’s nice to have this already to go in the fridge. Each batch makes 4-5 dinner sized salads depending on how much dressing and greens you use and will keep for a few days stored in a glass jar in the refrigerator. Just give it a serious shaking before using.
To turn Caesar salads into a dinner salad I like to add chicken. Juicy, tender, oven-baked Parmesan Chicken to be precise. It’s excellent straight out of the oven, still hot, thinly sliced or rough chopped and piled on top. The leftovers are just as good cold for lunch the next day.
2 cloves Garlic, minced
1 – 2 teaspoons Olive Oil
a few slices of baguette or Italian bread, or a hard roll1. Butter both sides of the bread, and then cube as big or as little as you want.
2. To a small skillet add the olive oil, another pat of butter, the garlic and the crumbs.
3. Toast over medium-low heat turning until all sides are golden.