Pretty sure Caesar Salad has to be one of my fave foods. Groundbreaking, right? Well I think you’ll be pretty happy when you give this one a go. And make sure that the person you’re kissing eats a bowl as well, because this stuff is garlic-Y! Restaurant menus always tempt me with it (add French Onion Soup, and I’m in heaven), but, they usually disappoint. Soggy leaves, and I mean, who likes the super green part of romaine? All about those crisp and juicy hearts. I like my caesar dressing tangy and garlic-y. And don’t skimp on the anchovy, ya hear? I never make it at home, but a new leaf has turned (ha, see what I did there), and this is the best Caesar Salad you will ever have. There are a few steps, but, all in all, so fricking worth it. Here we go!

The Best Caesar Salad Recipe

6 romain hearts, chopped
Crispy prosciutto (fry up until crispy in pan)
20 halved cherry tomatoes
Curls Parmigiano-Reggiano cheese
Croutons (recipe below)
Dressing (recipe below)

Dressing:

½ cups grated Parmigiano-Reggiano cheese (about 6 oz.)
3/4 cup Vegenaise (it’s vegan mayo, and so yum)
4 garlic cloves, smashed
3 tbsp. fresh lemon juice
1 1/2 tbsp. Sriracha chili paste
1 ½ tsp. anchovy paste or 4 whole anchovies
1 ½ tsp. Dijon mustard
1 tsp. Worcestershire sauce

Combine all ingredients into a mini blender (less washing up), or a food processor (it’s your life!), and blend. Chill until ready to use. Pour over salad right before serving, and top with the proscuitto, tomatoes, parm curls and croutons. Toss before serving. Then eat the entire bowl.

Garlic Butter Croutons:

French bread, roughly cubed
3 tbsp. butter
3 tbsp. olive oil
3 cloves of garlic, smashed
Seat salt to taste

Melt butter with oil and garlic over medium heat. Once the butter is warmed, remove the garlic. Toss cubed bread into mixture, until bread is crispy and brown.