A classic Caesar Salad made delicious with farm-fresh greens and cherry tomatoes.
Servings: 6 people
- 1 cup olive oil
- 1/2 cup mayonnaise
- 1/2 cup grated Parmesan
- 4 Tbsp lemon juice
- 3 tsp dijon mustard
- 2 cloves garlic peeled
- salt and freshly ground pepper to taste
- 1 pound salad mix
- 6 ounces Parmesan grated
- 5 ounces croutons
- 1 pint cherry tomatoes halved or quartered
Combine all dressing ingredients in food processor or blender. Blend until smooth and creamy. Add salt and freshly ground pepper to taste.
Toss salad greens with Parmesan, croutons and tomatoes, reserving a handful of each to sprinkle on top at the end. Drizzle with Caesar dressing. Top with reserved Parmesan, croutons, and tomatoes. Serve immediately. Enjoy!
Thanks to Live, Eat, Learn for the fabulous vegetarian Caesar salad dressing we use in this recipe.
For the croutons, we make our own gluten-free version. Toss cubed gluten free bread with canola oil, minced garlic, and salt. Bake at 400 F on a sheet pan for 15 minutes, rotating sheet pan half way through baking.