Love the textures of a great Caesar salad – contrasting fresh crisp greens, crunchy bacon and croutons, soft parmesan and a creamy dressing.
Everybody needs a great Caesar dressing in their kitchen, try this one and adjust to your families taste. My grandkids don’t love garlic, so when they are over I usually go light on the garlic cloves but that’s totally up to you!
1 egg (or 1/4 cup mayonnaise)
juice of 1/2 lemon
1-3 cloves garlic
2 anchovy fillets (packed in oil)
1 tbsp Worcestershire sauce
1 tbsp dijon mustard
1-2 tbsp red wine vinegar
pinch of sugar
1/2 tsp salt
1/2 tsp pepper
1/2 – 3/4 cup oil (I like to use a combo of vegetable oil and really good extra virgin olive oil)
dash hot sauce (totally optional)
Combine all ingredients except oil in jar or blender. Shake/blend really well until smooth, and slowly add oil until emulsified. Taste and adjust for salt and pepper, adding more if necessary.
Everybody helps make dinner around here, and Stella is learning the fine points of knife work! Don’t worry, she quickly learned to rest the knife against her knuckles to avoid trimming her fingers……
Assembling that cheese grater has all Sloan’s attention.
Wash your lettuce leaves and spin dry (you can do this ahead of time, wrap in clean kitchen towel and keep in fridge until ready to use, it really crisps up the lettuce)
Cook bacon until crisp and crumble.
Toss stale bread chunks in olive oil and a bit of salt and pepper and toast until dry and crunchy. (This is also a great place to use dried herbs, and some garlic powder)
Grate Parmesan cheese
Toss lettuce pieces in very large bowl with the bacon, croutons and parmesan cheese. Just before serving toss with dressing just until everything has a delicious coating. Taste and squeeze a bit of lemon over if you like.
This easily goes from a side dish to a whole meal if you serve Caesar salad with grilled chicken or shrimp, and a side of garlic toast.
An amazing trick to get complex flavour in a vinaigrette is to use more than one acid and more than one oil. In this case, I’ve used balsamic vinegar and red wine vinegar for the acidic hit and sesame oil combined with a light grapeseed oil but you can also use a really good quality olive oil.
If your garlic cloves are home grown like these beauties, you may only want to use 1, unless you are trying to ward off a cold……
2 tsp Dijon mustard
2 garlic cloves, minced
2 tbsp pure maple syrup
2 tbsp sesame oil
2 tbsp balsamic vinegar
2 tbsp red wine vinegar
1/4 tsp red chili flakes
1/4 tsp salt
1/2 cup vegetable oil (or olive oil)
Put all ingredients in jar and give it a whiz with your immersion blender, or put it in a blender. Slowly add the oil while blending to emulsify it and make a delicious creamy dressing.
Serve with your favourite tossed green salad, or it goes equally well with warm roasted vegetables.
This smooth, creamy and herb packed dressing packs a bunch of flavour into any salad – don’t use as much buttermilk and it doubles as a fan fave for vegetable dip (or chips, but who would do that????…)
Served this year at the Wittal/Steli Family Reunion 2017, and it was a real hit.
1/2 cup sour cream
1/2 cup buttermilk
1/4 cup mayonnaise (use the best quality you can find)
2 minced garlic cloves
1 tsp kosher salt
1/2 tsp pepper
1 – 2 tsp fresh minced parsley
1 – 2 tsp fresh chopped dill
1 – 2 tsp fresh chopped basil
1 tsp dry mustard
1 tsp Worcestershire sauce
2 tsp freshly squeezed lemon juice
just a few dashes of hot sauce
Taste and adjust for seasonings ….. everybody has different condiments, and the level of freshness of your herbs will also affect the taste. I think I went through a whole serving of salad dipping lettuce leaves in and adjusting for taste!
Blend everything together really well and allow to rest in the fridge for a couple of hours before using. This keeps really well for a week or so in the fridge.
I found this recipe on Smitten Kitchen’s website, and with both beans and tomatoes at the market it was a quick and easy side dish – loved it!
1 pound green beans, though if you can find a mix of green and yellow beans, it will be all the prettier
1 pound cherry tomatoes
1 large shallot
2 tablespoons red wine vinegar
Salt and pepper
1/3 cup extra-virgin olive oil
Basil or other herb (optional)
Prepare the vegetables: Top and tail the beans and cut them into large segments. Parboil the beans in salted water until just tender, about four to five minutes. Drain and immediately spread them out to cool. Stem the cherry tomatoes and cut them in half.
Make the vinaigrette: Peel and mince the shallot and put it in a bowl with the vinegar and salt and pepper. Whisk in the olive oil. Taste and adjust the balance with more vinegar, oil, or salt, as needed. Toss the cherry tomatoes in with the vinaigrette; this can sit for a while. Do not add the green beans until just before serving or they will discolor from the acid in the vinaigrette. For variety, the salad can be garnished with basil or some other fresh herb such as parsley, chervil or hyssop.
Do ahead: Beans and vegetables can be prepared ahead of time. Simply toss with the dressing only at the last minute, as it can discolor the green beans after several hours.
This is the best, most refreshing light and lively salad dressing whenever you are having a Mexican style meal – salad may not be something often on a Mexican comida menu, but we usually want a bit of a green, fresh vegetable element on our dinner table!
We love this as a salad dressing on a variety of greens, but also fabulous on an assortment of chopped vegetables, i.e. jicama, cucumbers, radish, red onion, carrot … you get the idea!
¼ cup fresh lime juice
2 tablespoons honey
½ teaspoon cumin
1 clove garlic
½ teaspoon salt
2 tablespoons canola oil
2 tablespoons extra virgin olive oil
freshly ground black pepper
taste and add salt if needed
Blend all ingredients well and dress your salad only when ready to serve.