Cynthia's Lemony Caesar

I hope you had a joyous holiday season and were able to have some relaxing time too.  Fred and I decided to stay at home by ourselves, rather than be in a car on Christmas day for 5 hours.  We missed family, but it was sooo relaxing.  We burned a fire all day, read, watched a movie, took a long walk, played with our furry loved ones...:)  And, most important we didn't feel guilty for not working in our home office... nice!

Last night, I decided after too many holiday treats and nacho nights watching the college football bowl games, Fred and I needed to get back on track eating healthier... So, for dinner, I made Cynthia's Lemony Caesar Salad with grilled salmon on the side.

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Cynthia's Lemony Caesar Salad is simple and delicious!  I recently reconnected with my longtime friend Cynthia C., when she hired The White Pear to design and install a garden pathway along the side of her house.   Back in the 90's, Cynthia and I were waitresses together at the Brasserie Montmartre - crazy time!  So, while I was overseeing the pathway installation, Cynthia was getting ready to go to a pot-luck dinner and was making her recipe for Lemony Caesar Salad.  The dressing was delicious and I liked the way the salad was easy to transport all in one bowl:  dressing, romaine lettuce (pre-washed), croutons, parmesan, lemon.  When she arrives at the party, she can easily assemble the salad and everything is fresh.

So, for my dinner last night, I used New Seasons Organic Romaine Hearts, because a lot of the nutritious dark leaves are still on the bunches.  And, I also used New Seasons own Artisan Croutons... and, actually everything came from New Seasons...:)  I followed Cynthia's recipe for the dressing and it turned out delicious.  I added a 4oz piece of grilled salmon on the side and it was a perfect light meal - simple, nutritious, and delicious.  Check it out...

'Cynthia's Lemony Caesar Salad'

For Dressing:

•  1/2 cup Olive Oil
•  1/4 cup Red Wine Vinegar
•  1 tablespoon Worcestershire Sauce
•  1 tablespoon Dijon Mustard
•  Juice of half fresh Lemon; set aside other half
•  5 cloves Garlic
•  1 tablespoon Anchovy Paste or 1/2 of a 20 oz can Anchovies
•  1/3 cup Grated Parmesan Cheese; reserve a little for tossing with the salad.
•  Fresh Ground Pepper

Mix all ingredients in a food processor or blender.  Chill.

For Salad:

Hearts of 3 Organic Romaine Lettuces.  Tear into bite size pieces and chill at least 15 minutes.  Squeeze the juice of the other Lemon half over the lettuce.  Add Dressing, Artisan Croutons, and reserved Parmesan Cheese and toss.  For more of a meal, add grilled salmon, shrimp, or chicken on the side.

If you have any questions, don't hesitate to drop me a line in the comment box below.  Click the rectangle icon and give it a little time, the computer has to think...:)

Enjoy and as always love hearing from you.

Till the next time...

Love, Holly ~ Your Queen Bee at The White Pear