Tangy Caesar Salad

Caesar dressing can be basic—but it can also be wildly complex with depth of flavor from tangy fresh lemon juice, umami from Worcestershire sauce and anchovies and additional salt from parmesan cheese. There are many variations of caesar dressing out there. This one is on the lighter side like a vinaigrette, which we prefer. Though raw egg yolks don't freak us out, we get it, so this recipe doesn't include them like many others do. Though we aim to be as approachable as possible, this is an example of a recipe that is taken to another level with higher quality ingredients. We love having a spicier, albeit more expensive, olive oil on hand for cases like this. It adds so much, so if you can swing it, do. Toss kale, romaine or your other leafy green of choice and top with more freshly ground pepper and grated parmesan cheese. It makes a great side dish for our perfectly roasted chicken or packs fabulously for lunch—top with your protein of choice like chicken, steak, shrimp or tofu. 4th of July potluck dish anyone? — Dak

Ingredients

For the dressing:

• 2 garlic cloves, peeled

• 1/4 cup buttermilk

• 1/2 cup olive oil

• 3 Tbsp fresh lemon juice

• 2 tsp worcestershire sauce

• 2 tsp dijon mustard

• 6 anchovy filets, rinsed and patted dry

• 1/2 tsp salt

• 1/2 pepper + more to taste

For the salad

• 1 head romaine lettuce (or other green of your choice)

• Freshly ground pepper

Instructions

1. In a food processor combine all ingredients except oil and run until smooth.

2. With the processor running, slowly add in oil.

3. For the salad, rinse and dry greens of choice. Chop greens into bite sized pieces and place in large bowl.

4. Add a small amount of caesar dressing to greens and toss — add more dressing to taste. Top with freshly ground pepper and parmesan and croutons if using.

Dressing can be stored in a container in the fridge for several weeks — remove from fridge, bring to room temperature and either shake container or whisk to emulsify ingredients.