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Though most people buy Caesar salad dressing in a bottle because it’s quick and easy, homemade is incredibly easy to make and tastes so much better than store bought. There are tons of recipes online, but the one I discovered on onceuponachef.com is my hands down favorite. The recipe is By Jennifer Segal and was featured in Gourmet magazine. This rich and creamy version is the one me and my partner absolutely love! It’s the perfect mix of garlic and anchovy. Unlike authentic Caesar dressings which are made with olive oil and thickened with raw eggs, this one has a mayonnaise base, which means no raw eggs! It is so amazing my partner licks the container the dressing is in when there is no more left!
- 2 small garlic cloves, minced
- 1 teaspoon anchovy paste (found near the canned tuna in the supermarket)
- 2 tablespoons freshly squeezed lemon juice, from one lemon
- 1 teaspoon Dijon mustard (I like the brand Maille)
- 1 teaspoon Worcestershire sauce
- 1 cup mayonnaise, best quality such as Hellmann’s Real
- 1/2 cup freshly grated Parmigiano-Reggiano
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Bag of romaine lettuce
- Pkg of Perdue chicken tender peices
- Salt, pepper, garlic
- Olive Oil
In a medium bowl, whisk together the garlic, anchovy paste, lemon juice, Dijon mustard and Worcestershire sauce. Add the mayonnaise, Parmigiana-Reggiano, salt and pepper and whisk until well combined. Taste and adjust to your liking. The dressing will keep well in the fridge for about a week.
After dressing is done refrigerate to chill.
Heat some olive oil in a non stick skillet.
Season the Tyson Chicken tender pieces with salt, pepper, and garlic.
Pan fry in the heated non stick skillet until chicken is fully cooked and slightly brown.
Slice chicken in strips.
Fill two bowl with Romaine Lettuce and top with grilled chicken strips.
Top with the desired amount of the chilled Caesar Dressing.