Remember when eating salads meant you were on a diet? It didn’t matter what came on the salad, as long as it was a salad, you were eating healthy. I would be sitting there with my family and as they all ordered burgers and pasta, I would give a disappointed look to our waiter when he asked what I wanted to eat. “I’ll have the buffalo chicken salad with blue cheese dressing, I guess.” Wow! What a sacrifice! I was trying to lose weight and obviously choosing the calorie appropriate meal. I’ve come a long way in my salad eating repertoire and normally, I stick to the vinaigrettes. But when I’m craving something a little more decadent in a salad, I turn to this guy. I really enjoy salads in the summer: minimal cooking, crisp lettuce, a luscious dressing. This recipe is my favorite salad dressing. It’s a creamy Caesar, which I prefer over an oily one and it’s perfect for a weeknight meal or as a side dish. The iceberg wedge is drenched in tangy balsamic Caesar dressing and topped with crunchy, salty bacon. By roasting the tomatoes, their flavor is deeper and more sophisticated for a salad. Enjoy!
Let’s check out our ingredient line up!
From Left to Right: Mayonnaise (always and forever), iceberg lettuce, greek yogurt, lemon, balsamic vinegar, parmesan cheese, bacon, anchovies, garlic, and tomatoes. I used heirloom but any smallish tomato works!
We begin with our tomatoes! Put them on a sheet pan and toss with extra virgin olive oil, salt, and pepper. Place them in the oven to roast for about 20-25 minutes. They will look like this gloriousness when they are done. Spell check didn’t like that I said gloriousness.
Next, we take our ingredients for the dressing: yogurt, mayo, balsamic, garlic (this is really garlicky so one clove might be your style), parmesan, anchovies, lemon, salt and pepper. And here comes the best part: we just throw it all into the blender! No pre-cutting or mincing! Genius! Just blend until smooth and creamy. I added some olive oil for flavor and to stretch the dressing a bit. Totally optional! Also, taste and adjust to what you like in a Caesar. Make sure you add plenty of freshly ground black pepper.
All we have left to do is assemble our salad! Put one of the wedges on a plate, drizzle with the dressing, top with crumbled bacon and roasted tomatoes. This salad is perfect along side grilled chicken or seared steak.
If you want to make this for a cookout this weekend, just put the dressing in a container and refrigerate until ready to serve. Easy peasy! I hope you guys have a great 4th of July; filled with good food, great company, and thankful reflections.