Home-made cae­sar salad

NewsMail - Wide Bay Rural Weekly - - NEWS -

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.

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