From the ages of 15-19, I subsisted on chicken Caesar salads, these weird calzone/sub sandwiches from Hungry Howie’s, whole Snickers bars (most of which Sue purchased for me) and cans of Coke, which, I drank in the morning. I considered myself an authority on greater Detroit area chicken Caesar salads, and can tell you several things.
1. Romaine lettuce is pointless. Why don’t they use spinach?
2. The best chicken Caesar salad in metro Detroit, and THE WORLD, can be found at Ya-Ya’s Chicken, and though a lot of them have closed, I know there’s one at 12 and Woodward in Royal Oak, Michigan. (Sidenote: I just Googled locations and there are 4 Ya-Ya’s in Flint [?], and also some in Florida, apparently. So there you go.) The reason is the dressing, which is parmesan cheesey, and lemony and creamy and peppery and perfect, not too sharp, but full of flavor.
3. Real Caesar dressing has anchovy paste in it, best make your peace with that. (I will also tell you that I had actual, whole, pickled anchovies recently while Sue and I were in Seattle and they were surprisingly GROSS. As in- I thought they would be gross. And then they were even grosser than that.)
My Caesar dressing is easy, fast AND can be assembled in a jar. 1 container for making AND for storing?! Yes. I’m always looking for reasons to validate my extensive jar collection.
1/2 cup mayonnaise, NOT Miracle Whip, though that pains me to say, because I love it
2-3 cloves garlic, minced or pressed (depending on the size, you want about a tablespoon of minced garlic)
2 tbsp whole grain mustard
1/2 cup olive oil
1 tbsp Worcestershire sauce
1 tbsp anchovy paste
juice of 2 lemons
3/4 cup freshly grated parmesan cheese
copious amounts of freshly ground black pepper
Mix everything together in a jar. Put it on lettuce. That’s it.