eggless caesar salad dressing

soon after jason and i moved in together five and a half years ago, i started planning our meals for the week each sunday. it was a life saver. no more wondering what's for dinner, scrambling to make something out of nothing, or even worse, making multiple trips to the store in a week. ever since, sunday has become our meal planning day.

we typically shop on sunday evening and plan food for five breakfasts, lunches, and dinners and one treat. basically i plan each meal during the week (except friday's dinner), leaving the weekend pretty much open so we can go out or eat leftovers from the week. lately, we've gotten into a dinner rut. those five meals have gone something like this: pasta with meat sauce, basic chef's salad with chicken, chicken breast with a vegetable/rice, burritos/tacos/easy mexican, and something new and different. the pasta and chicken breast could be changed up a bit from week to week, mexican i could eat every day, it was the boring salad that was killing me. until i decided i had enough.

whenever we are eating out at a restaurant and salad is served, i always get the mixed greens and jason always gets the caesar. so caesar it was. yes, i know caesar salad is supposed to be made with a raw egg and anchovies, so this is not for the caesar salad purists out there, since it has neither. but it's still pretty delicious. we tossed ours with romaine hearts, grilled chicken breasts, store bought croutons, and fresh shaved parmesan cheese. it was so good i had the leftovers for lunch the next day.

eggless caesar salad dressing
adapted from ann burrell
10 minutes, makes enough for 4-6 dinner sized salads

1 cup grated parmesan cheese
the juice of 2 lemons
3 garlic cloves, smashed
2 tablespoons dijon mustard
1/2 cup extra virgin olive oil
  1. place the parmesan cheese, lemon juice, garlic, and mustard in the bowl of a food processor. pulse about ten times, or until the cheese and garlic are finely minced. 
  2. while the food processor is running, stream in the olive oil. season with salt and pepper. store leftovers in the refrigerator.

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