Friday, May 13, 2011

Caesar Salad

Caesar Salad originated in Mexico--Tijuana to be exact--by an Italian.  A good Caesar is simple and divine, and should never be creamy.  Whenever I order it in a restaurant, I always ask to make sure the dressing is not creamy. This is the original recipe and I'm leaving it in tact for authenticity's sake.  Feel free to omit whatever you see fit to work for your diet.  I personally never add the egg, and sometimes leave out the anchovy paste to accommodate certain guests and it's still great.  I used Little Gem lettuce (baby romaine) in this particular special salad, but standard romaine is the norm.

Hearts of romaine, chopped (as much as you need)

Croutons:
Rustic or sourdough bread, torn into bite sized pieces
EVOO
Parsley flakes
Garlic powder

Dressing:
1 tsp anchovy paste (optional)
Juice of 1 lemon
1/4 cup EVOO
1/2 tsp Worcestershire sauce
1/8 cup freshly grated Parmesan cheese (or vegan parm)
1 clove garlic, minced
salt and pepper to taste
1 coddled (boiled 1 minute) egg (optional--I never do this)

Turn your oven on to broil.  Place bread on a baking sheet and sprinkle with EVOO, parsley flakes and garlic powder.  Toss to coat.  Toast in the oven until golden brown, tossing once or twice (this will happen fairly quickly, be careful not to burn.)  Set aside to cool.  Combine dressing ingredients (except egg) in a jar or tupperware and shake.  Refrigerate for 1 hour.  Just before serving, place the lettuce in a large bowl, top with croutons, add egg if using to the dressing, and toss with the salad.

The dressing should make enough to serve about 6 or so.

Thursday, May 5, 2011

Guacamole

Happy Cinco de Mayo!  Guacamole is best when made fresh and enjoyed with chips and Mexican beer, which is exactly the way I will do it today.  The lime does double duty by punching up the flavor as well as keeping the avocado from browning.  Feel free to substitue a little red onion in place of the shallot.  Delicioso!

4 avocados, pitted, peeled and mashed
Juice of 1-2 limes, to taste
4 Tablespoons chopped fresh cilantro
1 chopped shallot
1 clove garlic, minced
2 small roma tomatoes, chopped
Salt, to taste
Tapatio or other mexican hot sauce (optional)

Simply mix ingredients together and serve immediately.
Serves 4-6
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