26 February, 2008

Pesto Caesar Salad

I've been experimenting with salad dressings for a head of Romaine I got recently, and finally came up with the following. For one large salad:

  • 5 leaves Romaine (I leave the rib in; if you don't like it, use 7 rib-less leaves)
  • 1½-2 tsp lemon juice
  • 2-3 tsp olive oil
  • 8-10 drops Worcestershire sauce (instead of anchovies!)
  • a few (ok, several for me) turns of fresh-ground black pepper
  • 1 tsp pesto (I use Classico if I haven't recently made a fresh batch)
  • about 2 Tbsp. freshly shaved Parmesan (see below)
  • ¼ tsp onion powder or some finely minced white onion
  1. Put everything but the lettuce and the cheese into a large bowl.
  2. Mix vigorously
  3. Tear up the lettuce and toss in the bowl
  4. Shred the Parmesan. You can use a vegetable peeler, but I find the best method is to use the back of a paring knife to peel off shreds. Don't use a cheese grater — at least, not a fine one. The goal is about 1cm2 shreds.
  5. Eat tastiness


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