Sunday, February 20, 2011

Got Romaine? Dress it up Caesar Style!

Nothing says spring louder than fresh romaine lettuce and homemade caesar dressing.  I made Martha Stewart version the other day and it was a savory delight.  Garlic luvas unite! Make this delicious salad tonight and pair it with homemade croutons, grilled chicken, or shrimp. 
Makes 1 1/2 cups
  • 4 small cloves garlic
  • 1/2 teaspoon coarse salt
  • 12 anchovy fillets (can be omitted)
  • 1 tablespoon finely grated plus 1 teaspoon lemon zest
  • 1/3 cup freshly squeezed lemon juice, (2 to 3 lemons total)
  • 2 tablespoon drained capers, rinsed
  • 1 1/2 teaspoons dried mustard (u may substitute Grey Poupon)
  • 1/2 teaspoon freshly ground pepper
  • 1 cup extra-virgin olive oil
  • 1/2 cup finely grated Parmesan cheese

  • Mash garlic and salt using a large mortar and pestle. Add anchovies, zest, capers, mustard, and pepper; mash to form a paste. Stir in lemon juice. Add oil in a slow, steady stream, working pestle until emulsified; work in cheese. (Or, puree all ingredients except oil and cheese in a blender. Add oil in a slow steady stream, blending until emulsified. Transfer to a bowl; stir in cheese.) Dressing can be refrigerated in an airtight container up to 3 days. Serve at room temperature.

    Read more at Eggless Caesar Dressing - Martha Stewart Recipes