Home-made caesar salad
COMPROMISING with what we have. Shredded lettuce, fried bacon, boiled eggs, broken-up cheese cracker twists, and a drizzling of homemade dressing.
Here’s the recipe:
■ 2 tbsp mayo
■ 2 tsp Dijon mustard
■ 2 garlic cloves, pressed
■ ¼ cup fresh lemon juice (about 1½ small lemons or 1 large lemon)
■ ½ tsp salt
■ ½ tsp freshly ground black pepper
■ 1 cups mild or extra light olive oil (not extra virgin)
■ ½ cup shredded parmesan cheese
Place 2 tbsp mayo, 2 tsp Dijon, 2 pressed garlic cloves, ¼ cup lemon juice, ½ tsp salt and ½ tsp freshly ground black pepper in the bowl of an electric food processor. Press garlic and squeeze juice right into the food processor.
Process until smooth and well blended. While the food processor is still on, very slowly pour in the one cup olive oil. Process until thick and creamy.
Add parmesan cheese and pulse five or six times, and it’s done.