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Zesty Caesar Dressing

March 2, 2012

Jilly just got Zesty in the Kitchen!

Jilly is a little tired of heavy winter meals and decided to make a salad last night. Many times, traditional recipes can be updated with just a little change to the ingredients.

This – a recipe for Caesar Dressing improves just by adding lemon zest to the final result. It creates a refreshing top note. A little hint – when juicing lemons, don’t discard the whole lemon. Zest the remainder then freeze. Lemon zest keeps very well and can be used at a later time to add to salads, drinks, bread loaves, cakes, muffins or seafood. 

You can vary classic Caesar Salad by adding ~ 1 cup of diced chicken, shrimp, salmon, flavoured croutons, bacon bits, or wherever your imagination takes you.  Remember – a little of this, a little of that.

Zesty Caesar Dressing

1/3 c. olive oil

Juice of one freshly squeezed lemon

Zest from one lemon

2 large garlic cloves, crushed

½  tsp. anchovy paste

½ tsp. Worcestershire

½ tsp. each of dry mustard and sweetener, which can be honey, Splenda, or even maple sugar granules

sea salt and ground pepper to taste

¼ c. freshly grated Parmesan

1 Tbsp. mayonnaise         

I coddled egg cooked ~ 60 seconds 

Additional juice of 1/2 lemon

I head of romaine lettuce, gently shredded

Directions

Mix all ingredients in a blender, pour into a serving bottle, allow to cool for 15-20 minutes in the fridge.

Using a salad spinner, rinse shredded romaine lettuce with juice of ½ lemon, spin dry. Pour into a decorative salad bowl. Swirl dressing into romaine and add assorted accompaniments – bacon bits, diced chicken, salmon or shrimp and croutons to make an outstanding Caesar Salad. Sprinkle lemon zest throughout. This creates a little magical zing.

Add a crisp white wine. Enjoy!

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