Caeser salad is a favorite amongst many people I know. When my friend, Ross Sveback, came up with this recipe I knew I had to try it, but I wondered why not just use a bottle of Caeser dressing. After making it I know why--it is thicker than dressing and great flavors. It is perfect dip for Romaine lettuce leaves or hearts, cherry or grape tomatoes, and crusty bread. I found a Tomato Basil bread at my local bread store. I toasted it in the oven with a little olive oil. You could also use a baguette; simply slice it into thin slices, brush it with olive oil and toast in the oven.
1 cup mayonnaise
1 cup sour cream
1 cup grated, fresh Parmesan
1 tbsp. anchovy paste
1 tsp. lemon juice
2 garlic cloves, minced
1/2 tsp. pepper
Mix
ingredients together and let chill for at least three hours for flavors
to meld. Serve with Romaine,
tomatoes and bread.
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