Caesar Salad

Servings: 4

2 small garlic cloves, minced
1 teaspoon anchovy paste (found near the canned tuna in the supermarket)
2 tablespoons freshly squeezed lemon juice, from one lemon
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 cup mayonnaise, best quality such as Hellmann’s Real
1/2 cup freshly grated Parmigiano-Reggiano
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

1 leaves cos lettuce large torn
4 eggs hard-boiled quartered
12 short-cut bacon rashers diced
3/4 cup croutons
3/4 cup parmesan cheese shaved
2 tablespoons grapeseed oil
16 rock shrimp
kosher salt and freshly ground black pepper, to taste
1 garlic clove, minced
1-pint micro heirloom tomatoes halved
1 avocado, peeled, pitted, and diced
2 cucumber, thinly sliced

In a medium bowl, whisk together the garlic, anchovy paste, lemon juice, Dijon mustard and Worcestershire sauce. Add the mayonnaise, Parmigiano-Reggiano, salt and pepper and whisk until well combined. Taste and adjust to your liking. The dressing will keep well in the fridge for about a week.
Use it for your favourite veggies.

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