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Caesar salad with homemade vinaigrette, anyone?

I personally made it to thirteen thinking that all Caesar salad was supposed to be made with that white creamy dressing. My new Grandmother through marriage made Caesar salad with her homemade vinaigrette and, despite trying, I was not a fan. She would make a separate creamy dressing Caesar salad for my stepsister and I. Suddenly, almost overnight, I fell in love with it. That punch of garlic and the flavor of the vinaigrette soaked into croutons. Yum!

I’ve made this vinaigrette myself a few hundred times. I honestly love it. It makes for amazing chicken Caesar wraps. While the original recipe calls for one raw egg, I’ve left that out for years thanks to an intolerance that comes and goes like a shifting wind.

I’m the only one in my house that likes salads, so I half the recipe. I’ll put the original recipe down with the half recipe in brackets. If you want to try this simple vinaigrette, let’s jump in!

Ingredients:
Romaine Lettuce: One head or 8-12 leaves
Light Tasting Extra Virgin Olive Oil: 6 Tablespoons (3 Tablespoons)
Vinegar: 3 Tablespoons (1.5 Tablespoons)
Mustard: 1 Tablespoon (1/2 Tablespoon)
Garlic: 3 small cloves, minced (1-2, minced)

Instructions:
1. Rip up, wash and drain your romaine, set aside
2. Combine oil, vinegar, mustard and garlic and mix well
3. If you want parmesan or croutons, add now
4. Pour vinaigrette over lettuce, toss well

I hope you enjoy this vinaigrette but be prepared for that garlic. It packs a delicious punch.
#madefromscratch #homecooked #recipe #caesarsalad #vinaigrette