In the kitchen: Caesar salad dressing.

Caesar salad is, if made right, truly a comfort food. I know, I know - a comfort food with lettuce and anchovies? Really?  But there's something about the combination of tangy/salty/creamy dressing mixed with crisp greens that I can't get over. And as always, it's a million times better if it's homemade. 

I have played around with several different Caesar salad dressing recipes, and the one thing that drove me crazy each time I made a salad was preparing the anchovies. There's something about washing them to get rid of the little bones that a) isn't particularly enjoyable and b) gets rid of half the anchovy. I know there are recipes out there that don't call for anchovies, but for the purists, it's just not a Caesar without them. Enter anchovy paste. 

This little tube gives the salad that briny taste that is so necessary to a Caesar, but without the unpleasantness that is cleaning anchovy fillets. And that makes for a happier time in the kitchen.

The recipe below is the end product of testing several different recipes, and mixes my (Ukrainian) love for all things garlic with this classic salad.

Caesar salad dressing. 
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3 garlic cloves 
1/2 tsp. anchovy paste
1/4 tsp. salt 
1/2 tsp. black pepper    
3/4 tsp. lemon juice 
1/2 tsp. Worcestershire sauce 
1 tsp. grainy Dijon mustard 
1 egg yolk 
1/2 C olive oil 
2 medium hearts of romaine lettuce 
1/2 C grated Parmesan cheese 
For serving: croutons, chicken breast 

Place the garlic cloves and salt in a mortar and pestle and mash together until a paste forms. Add the anchovy paste. 

Whisk in black pepper, lemon juice, Worcestershire sauce, mustard, and egg yolk until combined. Slowly whisk in the olive oil. Taste and adjust seasoning if necessary. 

Pour over chopped romaine, top with cheese and add croutons and chicken breast. Toss to combine. 

Makes two big salad bowls, perfect for a lunch date.