Salad Dressing 101

“Homemade” could be one of my favorite words, especially when it has to do with cooking. (Remember this little ditty?) Sometimes, it is really nice to take the long route when preparing a meal, because more often than not, the end result is that much more delightful. My primary example is pizza. When Mr. Malone and I make pizza, the dough and the sauce are made by yours truly. (You totally want to come over for pizza now, don’t you?!)

Recently, I have been even more inspired to make things myself, as opposed to buying them. This is a great way to save money and it is fun! My most recent endeavor was salad dressing. You may think that salad dressing isn’t that big of a challenge, but I have never had much luck in making one that I wanted to have on hand at all times.

But finally! Mama Jewski came along and told me about a Caesar salad dressing from her Ellie Krieger cookbook. I have never worked with anchovy paste before, and I will admit, I was terrified. I know that most Caesar dressings have anchovy in them, but there was something about the fact that I was willingly adding it that grossed me out! In the end, it was delicious. What I really like about it is the consistency. It is not really creamy, which can be good at times, but for a hot summer day, this lighter version was perfect.

INGREDIENTS
1/4 C pasteurized egg product (Egg Beaters)
1 clove garlic, minced
1 1/2 tsp anchovy paste
1 tsp Dijon mustard
1/4 tsp Worcestershire sauce
2 Tbsp fresh lemon juice
3 Tbsp olive oil
1/4 C finely grated Parmesan (Use fresh if you have it)
Salt and pepper

*In a small bowl, whisk together the egg product, garlic, anchovy paste, mustard, Worcestershire sauce, and lemon juice.
*Slowly add the olive oil in a steady stream, whisking the whole time.
*Stir in the Parmesan and season with salt and pepper.

And there you have it - how easy is that? Whether it's for a side salad, or for a grilled chicken wrap, this dressing is sure to please. Hope you enjoy!