My Favorite Homemade Caesar Salad Dressing

A very dear friend of mine, Jess shared her homemade Caesar salad dressing recipe with me several years ago. It quickly became a go to salad dressing recipe for my Mom & I. I make homemade croutons (recipe below in Step 4) and put shaved parmesan on top. I like to serve this on the side of Italian dishes – like lasagna or chicken parmesan subs or by itself if I want a light dinner. For an extra easy weeknight comfort meal consider serving this on the side of a loaded baked potato. Serves 6.

Ingredients:

• 6 cups of chopped and washed romaine (You can also sub in 2 cups of arugula for romaine for extra texture and peppery flavor if you would like).
• 1 cup of shaved parmesan – for topping
• 1/2 cup of oil – I normally use canola
• 1 teaspoon minced garlic
• 1/4 cup liquid egg whites (also known as egg substitute)
• 1/4 cup of fresh lemon juice
• 1/2 cup of grated parmesan
• 1 teaspoon of Worcestershire sauce
• 1/2 teaspoon of salt
• 1/2 teaspoon of pepper

Step One: Put the oil, liquid egg whites, lemon juice, and parmesan in a glass jar and mix well (I just give it a good shake).

Step Two: Add the minced garlic, salt, pepper, and Worcestershire sauce and mix well.

Step Three: Pour the dressing over your chopped and washed romaine – top with shaved parmesan.

Step Four: If you want to make homemade croutons you will need 3 slices of bread, I like to use sourdough. Spread soft butter on the bread, lightly sprinkle with garlic salt, everything seasoning (optional but delicious), and grated parmesan. Toast in the toaster oven until the bread is golden brown and crunchy. Cut into small squares and put on top of your salad.

Step Five: Enjoy! If you don’t use all of your dressing you can store it in the fridge for up to two weeks.