This time of year, salad dressing is a staple on my shopping list. While I make an effort to eat green year round, spring and summer bring a surplus of veggies begging to be eaten raw, lubed up in a creamy or tangy (or both!) dressing.

There are two that top my list – poppy seed and Caesar.  The former is a new obsession, the latter a long-time choice. What better time of year to create my own?

There's many variations of Caesar salad dressing, which is said to have been created in the 1920s. My version uses two ingredients commonly substituted out or completely disregarded – raw egg yolk and anchovy filets. A quick online search will reveal that cooked yolk can be used instead of raw, and Worchester sauce can replicate that anchovy flavor.

I just chose to take a walk on the wild side.

I also chose to make my own croutons; after all, what's a Caesar salad without a few carbs? Croutons are the perfect way to utilize a leftover baguette (if there is such a thing). Cut up about 3 or 4 cups of bread (leftover or fresh bread works; the point of freshness may help determine cooking time). I like 1 inch cubes. It might be fun to try larger croutons if they're being used as a soup garnish.
In the meantime, cook a stick of butter over low heat. When the butter is completely melted, add 5 tablespoons of grated Parmesan cheese and 1/4 teaspoon of garlic powder. When the mixture is combined, pour it over the bread cubes. Completely cover the cubes, and spread them on a baking sheet. Sprinkle with sea salt and any herbs you prefer (I like oregano).  The croutons should cook about 10 minutes at 300 degrees. Remove from the oven when they're crunchy and slightly browned.

While the croutons are in the oven, start your dressing. In a blender, combine:

1 garlic clove
4 anchovy filets
2 raw egg yolks
1 tablespoon spicy brown mustard (or Dijon mustard)
Juice from 2 lemons
2 tablespoons water
1/2 cup extra virgin olive oil
1/3 cup grated Parmesan cheese
Black pepper (you'll want to start with a small amount and add to taste later on)

The ingredients should blend for about 30 seconds. The result will be a creamy, thick dressing with a tangy bite, provided by the anchovies and lemon. If it's too much tang for your taste, add more Parmesan cheese.

While my salads are usually made to serve only 2, both of these recipes are enough to serve at least 6.

I may have just asked for dinner guests.