My Ceasar Salad recipe is a favourite in my family. I make it for a dinner, and then for the following few days, every snack turns into a shared salad in front of the TV. I love ceasar dressing, but most of the time its too heavy, to garlicky, fishy, etc etc. To me, this is the right breakdown for a delicious ceasar salad - Not heavy, and very citrusy & light!. It has no raw egg, no anchovies, and a tiny bit of light mayo for a huge container of dressing.  

Last Monday I had a station at a beautiful cooking fundraising event called Girls n' Gourmet. It was a wonderful evening and it looked like everyone had a great time! I promised all the ladies who were in my group that I would post the dressing recipe that I made. I also had a lot of requests to post the Torta recipe for the women who walked by and saw it being devoured, but were not assigned to me during the evening. So, I’m posting that one too! Here they are, and a few great shots of the evening (courtesy of the very talented Tristan Brand).

Ceasar Salad Dressing

2 teaspoons Dijon mustard

3 large cloves garlic, chopped

1 tablespoon of Hellmans Light Mayo (NO Miracle Whip)

Juice of 3 lemons

2 teaspoons kosher salt

2 teaspoons freshly ground black pepper

1 1/2 cups olive oil

1/2 cup freshly grated Parmesan cheese

Romaine lettuce & homemade croutons

Put mustard, garlic, lemon juice, mayo, salt, and pepper into the bowl of a food processor. Run for 7 seconds or so. With the food processor running, slowly pour the olive oil through the feed tube (go SLOW, this is what will make your dressing thick, but with not too much mayo). Let it process until it looks creamy. Add the grated Parmesan cheese and pulse 3 times. When you are serving the salad, toss with dressing, and add another 1/2 cup of grated Parmesan. Croutons optional. Dressing keeps in the fridge for 7 days. Also, if your fridge is very cold, you may have to remove the dressing and let it sit on the counter for ten minutes or so before being able to shake it.