Ever since theCaesar saladwas invented in a small restaurant kitchen in Tijuana, Mexico, salads across America have been just plainbetter: more lemony, more garlicky, and packed with the umami wallop of anchovy and Parmesan cheese. But why restrict the benefits that Caesar has bestowed to salad? Pretty much anything you cook will taste great if you Caesar-ify it. Case in point:
Crust your beef tenderloin
Make a thicker, mayo-based version of the classic Caesar dressing, and it turns into a delicious coating for pork and beef roasts. The umami notes of Caesar dressing only make the meat taste, well, meatier. Bonus move: Shower the roast with crouton-like breadcrumbs, too.
Use it to dress a slaw
All the creamy richness of Caesar dressing means it's not just perfect for crunchy romaine—other sturdy greens like cabbage and kale will also stand up to it without wilting. And, yep, that means you can serve a scoop of Caesar slaw alongside (or on top) of pretty much any sandwich.
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Parmesan Chicken with Caesar Roasted Romaine |||
Dip crudités in Caesar
Because why would you dip your baby carrots in sour cream when you can dip them in theBEST DRESSING OF ALL TIME?
