Vinaigrette Caesar Salad Dressing

Caesar Salad vinaigrette dressingOh, how I love Spring! I love the fresh abundance of cheap produce, the new-found energy to host social gatherings and being able to wear shoes that are not rated for -40 degree weather. Can’t forget about the birds, bunnies and tulips!

I also enjoy eating lighter meals at this time of year. I feel less compelled to spend long amounts of time in the kitchen after work as there are so many things to do and enjoy. Why spend an hour stirring a hot pot of soup when you can go outdoors and listen to the birds? When I am feeling particularly energized to explore outside  I  quickly chop-up fresh veggies and grill a chicken breast or hard-boil eggs and serve as a light, yet energizing, entrée salad. But a salad is only as good as it’s dressing!  I am not a fan of the ready-made salad dressings. I believe they serve a purpose and have a place but I rather give lovely produce the compliments they deserve with a healthy and inspiring dressing.

Passed-on to me by a family friend (and tweaked and perfected over the years), this Vinaigrette ode to Caesar salad dressing packs a garlic punch but is complimented by a lemon-y and light flavor. If you’ve ever been to a dinner party at my house, you know the one!


 

Vinaigrette Caesar Salad Dressing

Ingredients:

  • 4 cloves garlic
  • 1 tablespoon  mustard
  • 3 tablespoons red wine vinegar
  • 1 tablespoon lemon juice
  • 1 egg yolk
  • 1 tablespoon fresh chopped parsley
  • 3/4 cup canola oil
  • 1/4 cup parmesan cheese

Method:

  • In a food processor, chop garlic cloves. Add mustard, red wine vinegar, lemon juice, egg yolk and parsley. Mix well.
  • Se aside for at least a half hour to allow flavours to come together.
  • Right before serving, add canola oil and parmesan cheese and mix well.
  • Generously pour over mixture of salad greens, tomatoes and green onions (or your salad fixings of choice!)

Note: Do not refrigerate leftover salad dressing. Canola oil will congeal. Store in an air-tight container and use within two days. Alternatively, marinate chicken breasts or thighs in fridge with leftover dressing for a great BBQ dish!


vinaigrette-caesar-salad-dressing

 

 

 

6 Comments

  1. I think Caesar would be proud! Can’t wait to try this. Thanks for sharing 🙂

  2. diversivore

    I love love love love homemade dressings. If I had my way, everyone would learn how to make salad dressing and nobody would ever buy the bottled stuff again. I love how easy this is – basic pantry staples and some easy produce, and BAM you’ve got an awesome, incredible, inexpensive salad. Great stuff.

  3. Mmm I love different variations on caesar salad dressings and am always looking for a lighter version! Yours sounds delicious and easy!

  4. I always love caesar salad! This one is perfect.

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