More About This Recipe
There are a few dishes that make people look at me funny when I try to convince them to cook them from scratch.
Sometimes these people have a very good point. Like when I made homemade tater tots. Were they delicious? Definitely. Were they realistic to regularly make? Well, no.
But Caesar salads are something that most people can handle. And trust me: unless you've made it before or eaten in a restaurant that makes it from scratch, you've never tasted anything like homemade Caesar salad dressing.
While the dressing is definitely the star in a Caesar salad, I made some homemade croutons, blanched some asparagus, and grilled some salmon to make this salad a complete (and delicious) meal.
There are two ingredients that might turn some people off from homemade Caesar salad dressing: anchovies and coddled eggs.
For some reason anchovies gross people out, but they really shouldn't. Sure, they can be a bit overpowering on a pizza, but when they are processed together with the other ingredients, they just add a salty and savory flavor that's impossible to replace.
Coddled eggs are more of a technical problem for some people, but don't let them get you down. Basically all you need to do to coddle an egg is boil it for 5 minutes. Then run it under cold water and crack it open!
You can make some homemade croutons with any leftover bread you have laying around. This is optional, but I love the crunchy texture in the salad.
As a final touch, I added some grilled salmon to my salad. Again, all of these add-ins are optional. The salad is great with just greens and dressing and a bit of Parmesan cheese on top. Or, if you have leftover chicken, toss that in for an easy protein addition.
Go light on the dressing—it's really flavorful. People can always add more later.
f you take away anything from this post, I highly encourage you to try the homemade Caesar dressing. You'll never go back to the bottled stuff. Promise!