I came across a recipe from the very nice folk at Kraft for a BLT Caesar layered salad that looked too good to not try, tho’ I’d have to make some changes.
First, I’d need to scale it back a wee, tiny bit, since I was making a salad for just the two of us, and…
I’d need to find me a Caesar salad dressing recipe somewhere on other on the interwebs, because I wasn’t going to go out buy a bottle.
Enter Natasha’s Kitchen with a very cool, and simple to make, recipe that is based on one from the barefoot contessa – which basically sold me on trying it.
I made a few changes and additions to Natasha’s recipe; adding Worcestershire sauce because so many other creamy Caesar recipes call for adding anchovies, and this is as close as I’ll go, and Aleppo pepper and freeze-dried shallots just because. The dressing I ended up with is now Rich’s favorite; he’s actually asked for salad twice this past week alone!
INGREDIENTS
•2 tbsp mayonnaise
•2 tsp Dijon mustard
•1 tsp Worcestershire sauce
•2 or 3 garlic cloves, chopped
•1/4 cup fresh lemon juice
•1/2 tsp sea salt
•1/2 tsp freshly ground black pepper
•1/2 tsp Aleppo pepper
•1/2 tsp freeze-dried shallot
•1 cup veggie oil
•1/2 cup shredded Parmesan cheese
Combine the mayonnaise with the Dijon mustard, lemon juice, garlic, and seasonings in a food processor fitted with the metal blade, pulsing until well blended.
With the processor running, slowly add the oil through the feed tube until the dressing is rich and creamy and nicely emulsified.
Add the shredded Parm and pulse a couple of times to blend well.
Nice creamy Caesar dressing!
We enjoyed it on my version of that BLT layered salad along side some baked salmon (I had bought marinated filets frozen from Costco) drizzled with the last of my Alabama White Sauce in place of my more usual rémoulade. As I noted above, this dressing is 
now Rich’s favorite, he went back for seconds on the salad at dinner this night, then asked for it, with the addition of some buttermilk marinated then grilled chicken, for dinner a bit later in the week.
So.
Nice salad dressing, and great salad, what’s not to love?
Now that you have the dressing, all you need is make the salad, which just so happens to be tomorrow’s post, so there’s not too long to wait. You could always look it up with the nice folk at Kraft, but, just as with the dressing, I’ve made a few changes to my version that I think make it better, so…
you do what you want, but I think you’ll be happy you waited until tomorrow to check out the goodness that is my BLT Caesar salad (hint: the maple garlic rye croutons are pretty frikkin’ fantastic).