CAESAR SALAD

THE ROMAINE LETTUCES AT GARDEN OF CHU WERE A FOOT LONG, FADING FROM PALE GREEN TO SUNSHINE YELLOW.  SOPHIE LOVES CAESAR SALAD, SO HOW COULD I RESIST?  BUT RATHER THAN THE USUAL ANCHOVY, GARLIC AND EGG YOLK, I WANTED SOMETHING CREAMIER, MORE DECADENT FOR THESE PRISTINE LETTUCES.  SO I COMBINED GRATED PARMESAN WITH A BIT OF LEMON JUICE, WHITE VINEGAR AND HEAVY CREAM BEFORE BEATING IN THE OLIVE OIL.  TORN, RATHER THAN CUBED CROUTONS, ARE CRISPIER AND THE IRREGULAR SHAPES MORE FUN TO EAT.  A FEW RADISHES, SOME SHAVINGS OF PARMESAN TO FINISH AND ONE HAPPY DAUGHTER.
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