A fellow foodie, and a business colleague of the Mister, sent me this recipe to try. And so I did. Some people just do not do anchovies. I understand completely. I don’t do goat cheese. I try it all the time, but just can’t do it……yet. Margaritas are the same way. Once in a while I’ll take a sip of the Mister’s just to confirm that the old taste buds have not changed. I don’t like the fact that there are a few things I just cannot eat. I want to love everything! I suppose if it is goat cheese and Margaritas, I’m doing just fine. However, I do like anchovies.
This recipe was fresh and tasty. The Asiago cheese was not as pungent as Parmesan and was a great addition to the salad and dressing. I would recommend you follow the recipe word for word. Recipes are funny like that. I gave a cookie recipe to a friend one time, she told me her cookies didn’t turn out as good as mine. I told her it was a pretty simple recipe and I couldn’t imagine it not turning out. She then told me she didn’t have butter, so she used margarine in a tub. She was almost out of granulated sugar and filled in with brown sugar. Need I say more.
I always follow a new recipe just as it was written. If I make it again, I will note any changes if I decide to tweak it a bit. This recipe does not need any tweaking.
We had it tonight with the Gravy Company’s Parmesan Chicken. I served a very chilled, fruity Monkey Bay Sauvignon Blanc from New Zealand. I might as well throw in a quick review on the wine, while I’m here. It was not a dry Sauvignon Blanc, like you typically find in a California version. The fruitiness complemented the salad and chicken. I paid around ten dollars for the bottle.
(Disclaimer: The Monkey Bay people do not know me, have not paid me to say any of this, nor have they eaten dinner at the Gravy Company. I just like their wine…and their name.)
A perfect supper in this oppressive heat and humidity. The stove was on for a short time as to not heat up the house. I refrigerated the chicken after I cooked it. When we were ready to eat, I sliced it up thin and served it alongside the salad.
Here is the recipe as he sent it to me:
Greg’s Sneaky Good Caesar Salad (serves 4)
2 Heads of Romaine Hearts
Grated Asiago Cheese (can substitute fresh grated Parmesan cheese, but Asiago is best)
Romano/Parmesan or Garlic/Butter Croutons
3 Tablespoons Hellman’s Mayo (has to be Original. Not Light, not Olive Oil)
2 Tablespoons White Wine Vinegar
1 1/2 Teaspoons Dijon Mustard
2 Good sized Cloves of Garlic, minced
Cracked Pepper, to taste
Kosher/Sea Salt, to taste
(For 6 people, use 3 heads of lettuce and add to the dressing an extra 1 1/2 Tablespoons of Hellman’s, 1 Tablespoon White Wine Vinegar, 3/4 Teaspoon Dijon, and one more clove of garlic, minced.)
Mix well in a shakeable container. I usually make a little ahead and refrigerate.
When time to serve, mix lettuce, Asiago, croutons, and dressing. Finish with cracked pepper.
Thank you, Greg, for passing along this totally yummy recipe! You all didn’t think I could do a post without the word yummy, did you? Have a safe and happy Fourth, Nella.