I've tried a few different Caesar salad recipes, all with varying outcomes, but each has been pretty tasty. This one, with no eggs in the dressing, is more of a vinaigrette than a creamy dressing, and I quite enjoy it. The recipe makes a lot but it's really easy to mix because it's done in a blender. You can add anchovies if you wish but they are optional, which makes this a great salad for those who are egg and seafood allergic.
Adapted from Rebar
1 bulb roasted garlic (*see below)
juice of 1 lemon
1 Tbsp capers
1 Tbsp caper juice
1 1/2 tsp Dijon mustard
2 garlic cloves, minced
1/4 tsp salt
1/4 tsp cracked black pepper
6 anchovy filets (optional)
1/3 cup Parmesan cheese
1 cup olive oil
Combine all the ingredients except for the oil in a blender. Blend for a bit. With the motor running, add the oil in a slow steady stream. Add more salt and/or pepper to taste.
Grill a few chicken breasts until cooked through, then allow them to sit for a few minutes before slicing thinly. Toss with the dressing, some shredded Romaine lettuce, croutons, and a bit of Parmesan cheese. Mound in bowls and serve with lemon wedges and fresh cracked pepper.
