caesar confidential: hay hay it's donna day #12

I have two confessions to make. The first is...I am a Caesar salad addict. It's truly one of my favorite foods - both for its ease and its taste. When I think of the perfect meal, very little brings a smile to my face like the thought of a Sunday brunch Caesar salad/Bloody Mary combination.

My other confession is...I am normally a big cheater when it comes to Caesar salads at home. They're just so easy to throw together if you cut corners on the ingredients. Pre-cut Romaine? Sure. Pre-grated Parmesan? I don't feel guilty about that. Bottled Caesar dressing? Quit looking at me with that disdain in your eyes. We all have our food secret shames - that is one of mine. The thing is...I prefer a creamier Caesar dressing than the vinaigrette-style recipes I normally see. Plus...its so simple. Sometimes, being easy makes something that much more delicious.

When I saw that the theme for HHDD #12, hosted by Katie at Other People's Food, was Caesar salad, I was both overjoyed and mildly ridden with anxiety. I felt a lot of pressure to make some fancy-pants twist on the classic. However, I'm sticking to my guns. I *like* the classic. For me, going out on a limb for Donna Day was making my own dressing. I hunted down a creamy Caesar recipe online...and true to its word...it was every bit as scrumptious as the author of it says it is. True to my normal salad form, I added a sweet twist to my recipe: slices of the first truly ripe and wonderful strawberries I've had so far this year. Added to radicchio, romaine, homemade Ciabatta croutons, and fresh Parmesan shavings...they really added a new element to the salad....and no cheating.

Kittencal's Famous Creamy Caesar Salad Dressing - found here on recipezaar.com

                               

2	anchovy fillets   (or to taste)
2	fresh garlic cloves   (or to taste)
1	cup mayonnaise   (not salad dressing Hellman's is best!)
1/4	cup half-and-half cream   or     milk
1/3	cup grated parmesan cheese
2	tablespoons fresh squeezed lemon juice
1	tablespoon Dijon mustard   (Hellman's Dijonnaise is best!)
	salt and pepper
2	teaspoons worcestershire sauce   (or to taste)   (optional

- In a small 2-cup mini food processor, process/mince the anchovy fillets and garlic together until finely minced (do this together and firstly, otherwise it will not get minced properly with the other ingredients).

- Add in the remaining ingredients, and process for 30 seconds, or more until well mixed.

- Adjust seasonings to taste.

- Thin with buttermilk (or milk) for a thinner consistency if desired.

- Store in fridge, covered in a glass container for 3 or more hours before using (the flavors become stronger when left in the fridge for a longer time).

Editor's note: Typepad is acting like a jerk and the recipe spacing is all wacky. It'll still taste the same :)