Cream-Free Caesar Salad

Caesar salad is by far my favorite salad and always has been. So simple, yet always so delicious and a versatile side or starter to so many meals. That said, whenever I would go the lazy route and just pick up a ready-made Caesar salad pack, I was always turned off by how thick and creamy the sauce could be. It could be downright overpowering.

Luckily, I have found a solution! Below I bring you a riff on the classic with an egg-less and lighter sauce that may have you ditching the supermarket salad kits yourself! Refreshing, zesty and tangy - you’ll thank me for this one. I want to thank my Tia Maristela for bringing the recipe to my attention.

I have enjoyed throwing in croutons and cut up white meat from a rotisserie chicken, topping with some seasoned chicken skin that I simply crisped up with olive oil in a skillet. Enjoy!

Ingredients:

• 4 garlic cloves, minced

• 1 tsp stone ground mustard

• 4 anchovies, chopped

• 1 tbsp Worcestershire sauce

• 1 tsp red wine vinegar

• 1 tsp white wine vinegar

• 1 tsp balsamic vinegar

• Juice of 2 lemons

• 1/3 cup olive oil

• 1/4 cup grated Parmesan cheese

• Head of Romaine lettuce, torn or chopped

• Salt and pepper

• Pinch of red pepper flakes (optional)

1. Mash garlic, mustard and anchovies together with a large pinch of kosher salt until combined.

2. Add lemon juice, vinegars & Worcestershire sauce, and whisk in olive oil. Add a sprinkle of red pepper flakes along with salt and pepper to taste. Whisk in the grated parm.

3. Toss with the lettuce and top with croutons, more cheese, chicken, crispy chicken skin, whatever!