| | Published April 27th, 2011
| Caesar "Asparagustus" Salad
| |  | | Photo Susie Iventosch
|
(Serves 4)
 INGREDIENTS
1 head Romaine lettuce, torn into
bite-sized pieces
3-4 small tomatoes, quartered or cut
into eighths
12-16 spears asparagus, roasted and cut
into 11/2-inch pieces (toss with olive
oil, S&P, and roast for 6-8 minutes
at 375°. Make sure it is still al dente.)
4 spears of hearts of palm, cut into 1/4-inch
rings (each spear should be
approximately 4-5 inches long)
1/2 cup freshly grated Parmesan for garnish
1 recipe Caesar Dressing:
- 1clove garlic, minced (can use more ... I seem to get garlic overload easily, so I prefer less)
- Juice of about a 1/4 of a regular (not sweet) lemon
- 8 tablespoons extra-virgin olive oil
- 5 tablespoons white or redwine vinegar
- 1 tablespoon of Dijon mustard
- 2-3 dashes of Worcestershire
- Dash of Tabasco Sauce (or Crystal Louisiana Hot Sauce)
- 1/2 teaspoon anchovy paste, optional
- Liberal shake or grind of black pepper
- Dash of sea salt, optional
- 1/4 cup finely grated Parmesan
Mix all dressing ingredients (except Parmesan) and shake well. Then whisk in the Parmesan until well-integrated. The creamy texture of this dressing comes from whisking in the Parmesan- notice there are no eggs.
To assemble salad, place lettuce in large salad bowl along with tomatoes, cooled asparagus, hearts of palm and tomatoes. Toss with dressing and grated Parmesan.
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Lamorinda Weekly, Moraga CA