| ||||||
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.
Reach the reporter at:
Lamorinda Weekly, Moraga CA