I’ve been on a salad kick lately! And while I love a good spinach or chopped salad, I also love a classic Caesar (hold the anchovies!). A homemade simple Caesar salad isn’t all that hard to make either. And now that we’re entering a season of warmer weather, there’s something about a cold Caesar salad that’s so refreshing!
When I have the time, I really enjoy making homemade salad dressing. My absolute favorite is Marcia Smart’s simple dressing – it’s packed with flavor, yet simple. But today’s salad recipe is truly what it is thanks to the homemade namesake dressing.
I’m not an anchovy fan, so I found a way to create a creamy and tangy Caesar dressing, without using any of the tiny fish. Enter Worcestershire sauce and lemon juice. The perfect mixture of bite and tang, without using any of our fishy friends in this recipe.
Add a Southwestern twist with some roasted corn kernels or roasted red bell peppers! You could even add some sunflower seeds for a little more crunch.
Great for an appetizer, or add sliced grilled chicken to make it a full meal. And pair it with a delicious cocktail like my muddled plum and thyme cocktail.
Ps, check out the female-founded stoneware dinnerware line, Rigby Home, for my gorgeous serving bowl and flatware set!
Homemade Simple Caesar Salad
Simple Caesar Salad
- 1 cup Mayonaise (I use olive-oil based)
- 1 cup Sour cream (I use light)
- ¼ cup Red Wine Vinegar
- 2 tsp Worcestershire sauce
- 1 tsp Lemon juice
- ½ clove Garlic
- ½ tbsp Parmesan cheese grated
- ½ tsp Fresh cracked pepper
- 6-8 cups Romaine lettuce hearts rinsed and dried
- ¾ cup Grated parmesan cheese
- pinch Salt and pepper to taste
- ½ cup Croutons
- 1 cup Corn kernels browned for 3-5 mintes in a skillet
- ½ cup Roasted red pepper sliced
- 1½ cup Sliced grilled chicken breast
- Add all the ingredients to a bowl, whisk to combine. Place in fridge for later use
- Wash and dry romaine lettuce. Chop into bite-sized pieces
- Place lettuce in a serving bowl, large enough to toss
- Top with ½ cup of the Parmesan cheese, reserve remainder for end
- Pour ⅓ to ½ cup of the dressing over the lettuce and toss
- Sprinkle with croutons, optional ingredients and remaining parmesan
- Season with salt and pepper to taste