I've been using this recipe for Ceasar salad since, well the time of Ceasar himself, as I have the ingredients jotted down on papyrus. J gave me this recipe when she resided in Victoria, and its been a fave ever since! I do however, use anchovy paste, which is blasphemous in some circles, but I prefer its versatility and storage properties. I also don't add an egg - I used to, but stopped for reasons unknown.
3-4 cloves garlic, minced
A blob of anchovy paste, to taste
1 heaping tsp. each chopped capers and Dijon mustard
3-4 drops each Worcestershire and tobacco
2 tbsp fresh lemon juice (plus I add the rind)
2 tbsp or so white wine vinegar
4 tbsp Olive oil
Lots of ground black pepper and grated Regiano parmesan
For the prawns I simply tossed a bunch of thawed PC colossal prawns with a bit of lemon juice and rind, salt, pepper, a bit of olive oil, and some Cajun seasoning and let marinate for a bit. Grill - and place on top of salad.
No comments:
Post a Comment