If a meal hits the spot, I'm the type of person who can eat it over and over again for a week. This caesar salad is a summer constant for me, and my family frequently enjoys it throughout the year as well. I've made this salad four days in a row, so I think it's time to share the recipe with you!

My mom made this salad often when I was growing up. It's one of the few meals from my childhood that I still enjoy today (I was known to make Miracle Whip and Cheese sandwiches broiled in the toaster oven - so much yuck!). I've decreased the amount of salt in the dressing, but other than that, it tastes exactly like mom made.

Of course the staple of every caesar salad is some leafy green romaine lettuce. I cut away the bulk of the rinds leaving only crunchy lettuce.

Caesar Salad Dressing

3/4 cup olive oil
1 clove garlic, minced
1 coddled egg
1 teaspoon lemon juice (juice of 1/2 a lemon)
1/4 teaspoon salt
1/4 teaspoon pepper

Combine all ingredients and mix well. Follow these instructions to coddle an egg - I almost never remember to remove it from the refrigerator to reach room temperature so I just boil an extra minute. I prefer it when a little bit of egg white starts to harden up.

Toss dressing with romaine, croutons, and freshly grated or shaved parmesan cheese. Most days I use bagged croutons, but if you're entertaining or have time to make your own, it's fairly simple. Butter one side of bread and sprinkle with seasoned salt. Cut into cubes and bake on cookie sheets in oven preheated to 275 degrees for 45 minutes (really can be anywhere from 30-60 minutes, depending on the thickness of your bread) or until slightly browned.

Note that this dressing contains no anchovies or anchovy paste, so you can serve it to any friends with fish allergies. Let me know if you tried this salad dressing and how it turned out!