I've really been craving fresh greens lately and this week's meal fits the bill! Very fresh, light, and satisfying. Do not omit the anchovy, it gives a wonderful depth of flavor to the dressing (trust me, you'll like it!).
This week's Meatless Friday meal is:
This week's Meatless Friday meal is:
Classic Caesar Salad
10 ounces Hearts of Romaine lettuce
1/2 cup Parmesan cheese
Croutons - either store bought or homemade
Toss with dressing as follows:
2 small garlic cloves mashed to a paste or minced
2 anchovy fillets, minced, or ½ tsp. of anchovy paste
1 egg cracked into a small bowl (Tip: Because it has a raw egg in it, this dressing must be refrigerated and used the same day it’s made. If you are wary of serving a dressing with raw egg, substitute 1 tbsp. mayonnaise.)
2 tbsp freshly squeezed lemon juice
1 tbsp Dijon mustard
¼ tsp Worcestershire sauce
½ cup extra virgin olive oil
Kosher salt and freshly ground black pepper
In a small bowl whisk together the garlic, anchovies, egg, lemon juice, mustard and Worcestershire sauce. Add the oil in a stream, whisking until the dressing is emulsified. Season with salt and pepper to taste.
1/2 cup Parmesan cheese
Croutons - either store bought or homemade
Toss with dressing as follows:
2 small garlic cloves mashed to a paste or minced
2 anchovy fillets, minced, or ½ tsp. of anchovy paste
1 egg cracked into a small bowl (Tip: Because it has a raw egg in it, this dressing must be refrigerated and used the same day it’s made. If you are wary of serving a dressing with raw egg, substitute 1 tbsp. mayonnaise.)
2 tbsp freshly squeezed lemon juice
1 tbsp Dijon mustard
¼ tsp Worcestershire sauce
½ cup extra virgin olive oil
Kosher salt and freshly ground black pepper
In a small bowl whisk together the garlic, anchovies, egg, lemon juice, mustard and Worcestershire sauce. Add the oil in a stream, whisking until the dressing is emulsified. Season with salt and pepper to taste.
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