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Caesar-ish Dressing I call this caesar-ish for two reasons: I do not use egg yolk in this recipe, and traditional caesar dressing does If you are used to store-bought bottled Caesar dressing that is creamy white, well then this is going to taste Caesar adjacent I love a punchy Caesar dressing that has a lot of acid, a good amount of salt, and just a hint of umami undertone from anchovy

It creates a flattering silhouette, moving fluidly with every step

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So make sure that you find one with a tie waist, darts, or a fit and flare silhouette

Taste and adjust salt and pepper as needed