Thursday, August 1, 2013

ceasar dressing...

for summer. a lighter version.

recipe: caesar salad
 serves 6-8

 you'll need:

for the dressing:2 cloves garlic, minced
2 tbsp. mustard (whole grain dijon if you have it)
3 tbsp. Worcestershire sauce
2 lemons, juiced
Sea salt & fresh black pepper
1 cup extra virgin olive oil

for the salad:
3 heads romaine lettuce, roughly chopped
5 oz. parmesan cheese, freshly grated
1 package croutons
 black pepper for serving

 what to do:
whisk together the garlic, mustard, worcestershire and lemon juice in a large bowl. add a sprinkle of sea salt, a few turns from a pepper grinder and the olive oil. whisk to combine. (feel free to bottle the dressing at this point, if you're going to save it for later; dressing will keep in the fridge for one week.)

 if serving the full salad, toss the lettuce, cheese and croutons with the dressing and serve, topped with extra black pepper and a sprinkle of cheese.


love sent, xo

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