The creamy, emulsified texture. The salty parmesan, a big squeeze of bright, acidic lemon, and rich, savory anchovies to give it a flavor that can't be replicated by anything else. I love to make a large batch of caesar dressing and dip spears of tender yet crunchy romaine hearts into it all day, possibly with roasted chicken or shrimp. So sumptuous, so piquant. A divinity.
The creamy, emulsified texture. The salty parmesan, a big squeeze of bright, acidic lemon, and rich, savory anchovies to give it a flavor that can't be replicated by anything else. I love to make a large batch of caesar dressing and dip spears of tender yet crunchy romaine hearts into it all day, possibly with roasted chicken or shrimp.
The creamy, emulsified texture. The salty parmesan, a big squeeze of bright, acidic lemon, and rich, savory anchovies to give it a flavor that can't be replicated by anything else. I love to make a large batch of caesar dressing and dip spears of tender yet crunchy romaine hearts into it all day, possibly with roasted chicken or shrimp. So sumptuous, so piquant. A divinity.
But its too calorie heavy so I only use EVOO or light balsamic vinaigrette now.