After coming back from our mini vacation to Arkansas and eating all that food, Dustin and I have been feeling a little “heavier” than we’d like. So, we both agreed it was time to incorporate some more salads into our weekly dinners and maybe some more exercise. I tried this Caesar Salad Dressing recipe from theperfectpantry a while ago and absolutely loved it.
Now, you may be thinking: “Ewww! Anchovy paste, really??” But, you really don’t taste the anchovies in the dressing. What it adds is a nice saltiness and depth of flavor to the dressing. Anchovy paste is actually quite inexpensive and stores for about a year in your fridge. Having it in the fridge ready to go makes this Caesar recipe nice and quick too. It has the consistency of a tomato paste…just squeeze a couple teaspoons out and forget you ever needed it.
The dressing is nice and light, even for a Caesar. I like to add my homemade croutons and some grilled or sautéed chicken to make it more of a filling meal, though it is equally good as a side salad.
- FOR THE CAESAR DRESSING:
- ¼ cup mayonnaise
- ½ tsp. anchovy paste
- 1 tsp. Worcestershire sauce
- 2 tsp. fresh lemon juice
- 3 tbsp grated parmesan
- ⅛ tsp. ground black pepper
- 1 head romain lettuce
- FOR THE CHICKEN:
- 1 tbsp. olive oil
- 1 boneless, skinless chicken breast
- ½ tsp. kosher salt
- ¼ tsp. fresh black pepper
- In a small bowl, combine the mayonnaise, anchovy paste, Worcestershire sauce, lemon juice, grated parmesan and ground black pepper to make the dressing. Mix until smooth and then place in the refrigerator while you prepare the chicken.
- Rinse and dry the lettuce leaves very well. Cut the lettuce into large bite-size pieces and then place into a large mixing bowl.
- In a small, nonstick frying pan, heat the olive oil over medium-high heat. Liberally coat the chicken with the kosher salt and pepper. Sauté the chicken until thoroughly browned on each side, approximately 4-6 minutes per side. When it's cooked through, the chicken will release a clear liquid when poked with a fork (as opposed to a pinkish liquid). Remove the chicken from pan and set aside.
- Add the dressing to the lettuce and toss well to combine. Transfer to a serving bowl or platter. Slice the chicken and then add to the salad, along with the croutons.
- Garnish with additional parmesan.
Want more easy recipes?
If so, sign up now to receive a FREE copy of my eCookbook with 40 original ASPC recipes. Plus, get emails with even more easy recipes and cooking tips. Sign up now!