dee’s Caesar Salad Dressing
First appeared in Grainews on 9 April 2019
When you make your Caesar, add fruit in season – orange segments and pomegranate seeds in winter; watermelon and grapes in summer. Serve on salad greens to suit, add grilled or roasted vegetables, grilled salmon, scallops, steelhead, flank steak, or chicken thighs. Add grated cheese and your choice of croutons. My son likes to add one soft-boiled egg per person to the salad plates.
Makes about 1 litre, and keeps well in the fridge. Serves a crowd.
grainy SK or Dijon mustard
head garlic, minced
tin anchovies [and oil], mashed or pureed
olive oil [or a mix of sunflower and olive]
red wine vinegar
hot chili paste
Combine the mustard, garlic, anchovies, capers and lemon juice. Whisk in the oil, stir in the remaining ingredients. Taste and adjust the balance to suit your palate: it should be sharp and pungent for best results.
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