Ceaser Salad dressing

Ceaser Salad dressing - Veg

I tried my first Ceaser salad at this age, as I was not aware of such a salad until this time and I felt I was missing something in my life till then, not knowing this dish. The first trial was from Byli, which is turning out to be one of my favorite places now. It was when my friends came down to stay with me and I was given the job of ordering the dishes before they reach the restaurant.

The menu in Byli is so interesting that I can just go over it again and again without getting bored. I would stop at salads section to take a sneak peek always, coz salads are the healthiest option for the big appetite and I love them. I was reading through the ingredients mentioned and my eyes just stopped at one thing. The anchovies! it was written "Sun dried Anchovies". A Malayali would understand the real feeling I guess. For others to know, anchovies are our favorite fish, and treated as one among us rather than a fish ..Lol.

I had no idea what the Ceaser name of salad really mattered in the dish. But when the salad was served is when I realized it's the dressing which is striking in it. Even the anchovies goes in the dressing part. It was a huge plate of salad and that day I fell in love with "The Ceaser Salad."

This continued all the way to US, where I was mostly eating different salads each day and the best Ceaser salad I had is from a cafe in NY. I forgot the name though, it is somewhere near to Statue of Liberty, from where the Cruises start. I think they have a secret sauce, coz I couldn't even guess the ingredients in it. Again so filling with all the lettuce, chicken chunks, croutons and the heavenly dressing.

During my fasting time I wanted to try a veg version of it with my favorite veggie salad and I found my own version which turned out not less than the original one. Of course the anchovies were missing though☺️

So dig into my recipe now and see whether you liked it.

Ingredients:

Yogurt - 2 tbsp
Fresh cream - 2 tsp
Pepper powder - 1/2 tsp
Salt to taste
Mustard paste - 1 tsp
Vinegar - 1 tsp
Juice of 1/2 lemon
Garlic, minced - 8 pods
Olive oil - 1 tbsp

Method:

Just mix all ingredients and refrigerate until use. See, it's as simple as that ;)

Note: You have to refrigerate at least 2 hours before use.

Garlic quantity is based on my preference as I like its taste prominent in the dish. Medium spiciness would be 4 to 5 pods.

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