Making your own dressing can be an easy, great way to save some cash. Most of the ingredients you probably already have in your pantry and fridge. If you really set your mind to it, any dressing can be easy to attain and simple to whisk together.
There is, however, certain dressings I will always buy in the store.
First: ranch dressing. I’m a lover of the king of ranch dressings, Hidden Valley. I also have been obsessing over the lighthouse ranch dressings with jalapeno. It’s just not worth it to make your own ranch dressing, unless your using the dried dressing mix (not making your own).
Another salad dressing I refuse to make: Caesar salad. I once made it myself and measured out the anchovies wrong—I ended up with QUADRUPLE the amount of I actually needed. My salad was swimming in salty, briney fish smell. Yuck.
Just buy a jar of Caesar dressing and call it a day. Is that blasphemy? I don’t care. I won’t make a homemade Caesar dressing ever again.
This recipe is inspired by my hatred of making my own Caesar dressing and a 1991 cookbook called “Black Eyed Peas to Pralines”. I found the cookbook gem at an antique store recently (I’ve aquired about 15 new cookbooks this summer so far) and inside of its yellowed, spiral-bound pages are some fantastic recipes I can’t wait to try.
This was puts the original Caesar salad to shame. There’s nothing quite like the crisp crunch of raw cauliflower in dressing, and with Caesar dressing? Oh, it’s so good. If you add chunks of Parmesan cheese and sliced green onions, you end up with a delightful little salad.
Cauliflower Caesar Salad
The best parts of a Caesar salad with huge chunks of Parmesan and cauliflower and broccoli florets.
- 1 small head cauliflower, cut into florets
- 1 small head broccoli, cut into florets
- 1 cup Caesar dressing
- 6 ounces Parmesan cheese, cut into cubes
- 3 green onions, sliced
- In a large bowl, toss together broccoli, cauliflower, cheese, and onions. Drizzle dressing over the top and toss until well coated (add more dressing if it isn’t coated enough.) Refrigerate until ready to serve.
In a large bowl, toss together broccoli, cauliflower, cheese, and onions. Drizzle dressing over the top and toss until well coated (add more dressing if it isn’t coated enough.) Refrigerate until ready to serve.