I have discussed my love of Caesar salad before. This is nothing new. Similar to my penchant for any double/triple chocolate overdose anything, I’ll try almost any variation of Caesar salad, and chances are I’ll be happy with it. This isn’t the first Caesar recipe I’ve posted, and it probably won’t be the last, but I must say this is my current favorite. I think Caesar dressings I’ve had in restaurants all lay somewhere on a spectrum. Some are more of a lighter, oil-based dressing similar to a vinaigrette, while others are creamier (what I consider a more traditional Caesar).
This one is on the creamy side of things, with mayo taking the place of the raw eggs used in a more traditional Caesar dressing. I’m not against using raw eggs, but I love this version because I can make a batch or two of the dressing and keep it stored in the fridge with no worries. Making your own croutons is a must – they are so easy, and so delicious. You can play around with the seasonings to suit your tastes. I’m embarrassed to admit how often I used to buy the bagged Caesar salad kits, but I’m proud to say I haven’t bought one since discovering this recipe. This will definitely help save some money in the grocery budget! This recipe makes plenty of dressing and croutons so you have them leftover for a quick side dish, or another main dish if you add some chicken.