Tasty

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.

1 T.

grainy SK or Dijon mustard

1

head garlic, minced

1 3-oz.

tin anchovies [and oil], mashed or pureed

1/3 c.

capers, chopped

4 T.

lemon juice

2 c.

olive oil [or a mix of sunflower and olive]

2-4 T.

Worcestershire sauce

8 T.

red wine vinegar

½ t.

hot chili paste

Directions

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.

Caesar Salad with Grilled Carrots & Chix

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