As I’ve mentioned before, I absolutely love Chrissy Teigen’s new cookbook, Cravings, and this recipe for sriracha caesar salad dressing is from her book. It’s really, really easy to make it and the sriracha gives it a nice little kick. Ever since I made this on the weekend, I’ve been obsessed with eating caesar salad.
Makes 2 cups and can last in the fridge for 2 weeks.
1 cup mayonnaise / 4 cloves garlic / 1 and 1/2 cups finely grated Parmigiano-Reggiano cheese / ~ 1 tbsp sriracha / juice of 1 lemon / 1 and 1/2 tsp anchovy paste / 1 and 1/2 tsp dijon mustard / 1 tsp worcestershire sauce / 1/4 tsp salt / 1/4 tsp freshly ground black pepper
And all you have to do is throw everything in a blender or a food processor (or use a hand blender) and process until you get a smooth dressing. That’s it!
Toss the dressing with romaine and croutons and top with more freshly ground black pepper and shaved Parmigiano-Reggiano. (Yes I know, the salad in the photo’s kinda loaded up with cheese, perhaps excessively, but it’s just so good!) Tonight I tossed the dressing with a rainbow salad of different shredded veggies which was also delicious and perhaps … a little bit healthier? I have previously made a caesar dressing using avocado which is really good so it might be fun to try subbing some/all of the mayo in the recipe with avocado next time I make it.