Homemade Caesar Salad Dressing

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INGREDIENTS:

  • 1/2 cup mayonnaise
  • 1/3 cup grated Parmesan + shaved Parmesan to garnish
  • Juice of one lemon
  • 2 tablespoons olive oil + additional to taste
  • 1 canned anchovy fillet
  • 2 cloves garlic
  • 2 slices white bread
  • 2 chicken breast tenderloins
  • Salt and pepper to taste
  • 1 package American lettuce


    • METHOD:

    In a blender, blend the mayonnaise, grated Parmesan, lemon juice, two tablespoons of olive oil, anchovy fillet and two cloves of garlic.
    Cool in the refrigerator.

    Cut the white bread into cubes, toss in olive oil and roast in an 350°F oven for 15 minutes or until golden and crunchy.
    Set aside.

    In a hot frying pan, sauté the chicken in olive oil until golden on the edges.
    Season with salt and pepper.
    Cool.

    Cut up the American lettuce and arrange in a salad bowl.
    Add in the chicken breasts and the dressing, toss, and add the croutons and shaved Parmesan.

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    COMMENTS / REVIEWS

    1. T
      Tina

      What an absolutely wonderful recipe

    2. J
      Jenn

      AMAZING!

    3. S
      Sarah

      Excellent dish!

    4. R
      Ryan

      Loved it. Simple, but very tasty.

    5. A
      Allison

      Delicious!

    6. C
      CJ McD

      This recipe is delicious! 5th recipe I've tried.

    7. M
      Madeline

      Wow. Fantastic! Followed the instructions to the letter and this was awesome...

    8. C
      Christel

      Excellent! I was testing a new stuffing recipe for Thanksgiving

    9. M
      MaryM

      Looks like a great recipe!! Cant wait to try it!!

    10. A
      Angela

      Loved it! Mine actually looked just like the video. That never happens!

    11. C
      Cristie

      I love this recipe

    12. L
      Lydia

      Just tried this recipe and really loved it.

    13. W
      Willie

      i loved it so simple but very elegant.

    14. S
      Stephany

      I made this dish for dinner tonight and it was excellent.

    15. S
      Sarah

      Love, love, love it.Made it twice now

    16. S
      Spec-K

      Thank you for this recipe.

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