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[Week 13] The Speediest Caesar Dressing You Will Ever Make

Hello Farm Share Friends,

Something that has astonished me these past few weeks is how well the romaine lettuce has held up. Last night I pulled two heads of lettuce from the fridge, one from two weeks ago, one from last week, hoping I might be able to salvage enough leaves from each to make a decent sized salad.

Turns out I had nothing to worry about. To prep the lettuce, I pulled away a few tired-looking outer leaves and trimmed away a few scraggly tips. I chopped up the remaining heads, which yielded enough greens for two nights of salads, and passed them through the salad spinner in several batches.

With such crisp, firm, bright green leaves on hand, caesar salad was calling. Pressed for time, I turned to an old favorite caesar dressing recipe, one made without mayonnaise, parmesan, Worcestershire or — brace yourself — lemon juice. It’s a simple mix of garlic, anchovies, egg yolk, vinegar, and olive oil, and it’s lighter than most caesar dressings out there, but no less tasty.

If caesar dressing without lemon sounds like heresy, I hear you. But on a night when even juicing a lemon feels like too much work, I promise you will find this dressing to be a godsend.

It comes together in a snap in the food processor, though you of course could whisk it together by hand, and it employs my favorite food processor hack: instead of streaming the oil through the large opening while the blade spins, you pour it through the tiny hole of the food pusher insert:

Friends, do you know this hack? Would you dare make caesar dressing without lemon? I hope you’ll give both a whirl (🤣). The dressing recipe is below.


This week I’ll shoot to use the arugula and dill earlier in the week. I’ll store the scallions on the countertop (in a glass filled with a little bit of water), and I’ll store the tomatoes and squash on the countertop as well.

Week 13 Vegetables

Find recipes for all the vegetables here → Farm Share Vegetables


8 Recipes to Make This Week

Thank you, Erinn, as always for sending

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