I’ve always been intimidated by making my own Caesar salad dressing. It turns out, it’s not as hard as you might think! I think the hardest part might be just convincing yourself to buy anchovies at the grocery store. That’s not all that hard, is it!?

Here’s how to make the perfect Caesar Salad with fresh shaved Parmesan cheese. It’s simple and delicious, great for entertaining, and great with grilled salmon for a healthy dinner!

The Perfect Caesar Salad

adapted from Martha Stewart

• 2 cloves garlic
• 4 anchovy fillets
• 1 teaspoon salt
• 1 teaspoon freshly ground pepper
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon Dijon mustard
• 1 large egg yolk
• 1/3 cup extra-virgin olive oil
• 2 heads (10 ounces each) romaine lettuce, outer leaves discarded, inner leaves washed and dried
• 1 cup freshly grated Parmesan or Romano cheese, or 2 1/2 ounces shaved with a vegetable peeler

1. Make the salad: Place garlic, anchovy fillets, and salt in a large wooden salad bowl. Using two dinner forks, mash garlic and anchovies into a paste.
2. Using one fork, whisk in pepper, lemon juice, Worcestershire sauce, Dijon mustard, and egg yolk
3. Using the fork, whisk in the olive oil.
4. Chop romaine leaves into 1- to 1 1/2-inch pieces. Add croutons, romaine, and cheese to the bowl, and toss well. If you wish, grate extra cheese over the top. Serve immediately. To make a version of this dressing that you can store, simply mince garlic and anchovies, and place with remaining ingredients in a jar. Screw the lid on the jar tightly, and shake to combine. Shake the jar before each use. Store, refrigerated, for up to 4 days.

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Tags | dinner, healthy dinner, recipe, salad, Summer