A day early: Cimply Ceasar Calad
March 14, 2012 2 Comments
Before I forget, everybody wish Mr. Mackerelsnapper a happy birthday, which is the eve of the Ides of March.
Now, back to the cooking. Yesterday was spent out in the garden–rather, making gardens out of raised patches of watered-down weeds while a toddler wreaked outdoor havoc nearby (she was actually relatively well-behaved and independent). Also, it was hot. I had been scheduled to make calzones, but the thought of doing that much kneading and then heating up the kitchen with that much oven was daunting. I dug in the freezer, found a 99 cent pack of steam-in-bag cheese ravioli, and that was our entree. However, the salad took the cake (ha!) at this meal.
Cimply Ceasar Calad
1 c mayonnaise
1/4 c lemon juice
1/4 c parmesan cheese + more for the actual salad
3 T Worcestershire sauce (I bet you could make this vegan with HP Brown Sauce)
2 T dijon mustard
1 T minced garlic
1 t black pepper (more or less to taste–we like more)
1 heart of romaine lettuce, sliced and rinsed
1 c croutons
Whisk or shake first seven ingredients together until well-blended. Just before serving, pour about half of the dressing over the lettuce and toss together with croutons. Save the other half of the dressing for another salad, for dipping vegetables, for brushing over grilled chicken, and so on.
A Lenten/vegan note about Worcestershire sauce: I had always thought it was made with beef broth. Turns out its anchovy paste. So, it’s free of flesh-meat, but I am interested in trying this dressing recipe with HP some time. I’ve used that as a sub for Worcestershire in homemade barbecue sauce with success, so I can’t see why it wouldn’t make this Ceasar entirely bloodless.
Oh, goodness, I almost forgot! Use vegan mayo if you’re aiming for egg-free!