SIMPLE CAESAR DRESSING

Nothing hurts me more than a dry salad.

Some sad, parched leaf begging for some moisture is one of the most unappealing things in the world to me. But then again having said that, so is a drenched salad leaf that’s gasping for air. I need an in between.

Caesar dressing is the perfect in-between salad dressing for me. It’s more-ish enough for your to ‘wet your lettuce’, so speak to, but also salty and punchy enough that you daren’t tempt fate and put on too much. I make big batches of this and keep in numerous miniature jam jars in the fridge or at the fridge in work.

Grate a garlic clove into a pestle and mortar and add 3 anchovies from a tin. Bash these together to make a salty paste. Grate in a generous shaving of Parmesan cheese and grind this in. It’ll seem fairly gritty at this point, but don’t fear. Add a teaspoon of Dijon mustard along with a fart-noise squirt of mayonnaise. Add a tablespoon of lemon juice and mix this all together with a spoon. Done.

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I won’t go into the rigmarole of a Caesar salad (but for arguments sake it’s croutons, chicken and romaine lettuce for me) and then this gorgeously pungent dressing drizzled over it. I’ve also used this dressing as a buffer for a sandwich, spreading it in between two pieces of bread in a ham and cheese sandwich. I love a permissive dressing.

Definitely batch make though. Like I said, nothing more disheartening like seeing a piece of lettuce begging for its life on a dry plate.

I was going to go down the route of comparing this dressing to a superhero, saving the lives of innocent lettuce but we’re both intelligent, so I won’t.

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