Caesar Dressing…….hold the anchovies!

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

Dressing:

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.

I did a rough chop on my Romaine, we kind of like it that way.

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.

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This entry was posted in Caesar Salad (no nchovies), Caesar Salad Dressing, Monkey Bay Sauvignon Blanc, Salad Dressings, Wine Review. Bookmark the permalink.

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