Salads...

13 years ago

To me a salad is pretty much green leaves....sometimes with a bit of red or white or yellow stuff mixed in...but it should mainly be green leaves.

And I tend to get in a rut with dressings....mostly I make my Blue cheese dressing or a dijon vinaigrette.

But at Christmas my son made this...served simply over romain hearts and it was awesome!

Here ya go... for a change!!

Recipe courtesy of The Heaven on Seven Cookbook by Jimmy Bannos and John DeMers

Creole Anchovy Dressing

1 anchovy fillet

1 teaspoon minced garlic

1 large egg

2/3 cup vegetable oil

1/2 cup extra virgin olive oil

2 tablespoons Parmesan cheese

2 teaspoons Creole mustard ( he used a hot australian I had)

2 teaspoons freshly squeezed lemon juice

2 teaspoons freshly squeezed lime juice

1 teaspoon water

1/8 teaspoon Angel Dust Cajun Seasoning (see below) He used Tony Cachres

1/8 teaspoon freshly ground black pepper

1/8 teaspoon salt

1 pound romaine lettuce, washed and cut into bite-sized pieces

Grated Parmesan cheese

Directions

To prepare croutons, heat the oil in a large nonstick saute pan over medium-high heat for 1 minute. Add the bread cubes, stirring and tossing in the pan to evenly coat the bread with the oil. Sprinkle in the Cajun seasoning while stirring continuously. Toast for 5 minutes, until golden brown. Reserve for garnishing the salad.

To make the dressing, place the anchovy and garlic into a food processor, cover, and pulse on and off several times. Add the egg, and, with the motor running, slowly add the vegetable and olive oils. Add the cheese, mustard, lemon and lime juices, water, Cajun seasoning, pepper, and salt; process briefly until ingredients are incorporated. Refrigerate until ready to use.

In a large bowl, toss romaine with the dressing, allowing approximately 3 tablespoons of the dressing per serving. Serve on chilled salad plates; top with croutons and additional Parmesan cheese. Serve immediately.

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Comments (8)

Lars
13 years ago
It looks almost identical to the Caesar salad that I make. The Cajun seasoning would take the place of the cayenne pepper that I use.

Lars
annie1992
13 years ago
Thanks, LindaC, Elery will like this dressing, I think.

I wish I liked salad greens. I try to like them, I know I should eat them. I don't dislike them, I'm just apathetic. Eh. I don't even bother to put lettuce on sandwiches, most times.

Annie
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Terri_PacNW
13 years ago
This is my new fav dressing.

Southwestern Ranch Dressing

adapted from RecipeZaar
1/2 cup mayo
1/2 cup sour cream
2 Tbsp. milk
1 Tbsp. white vinegar
2 tsp. canned jalapeno, minced (I use a 1/2 t or so chipotle powder.)
1/4 tsp. onion powder
1/2 tsp. dried parsley
1/4 tsp. hot pepper sauce
1/4 tsp. salt
1/4 tsp. paprika
1/2 tsp. dried dill weed
1/8 tsp. cayenne pepper
1/2 tsp. cumin
1/4 tsp. garlic powder
1/4 tsp. black pepper
Whisk all ingredients together in a bowl until well blended.
Refrigerate at least 4 hours before serving so that the flavours can meld.

And I add a 1/2 t of tomato powder.

Makes: 1 cup
User
13 years ago
Yum, looks like the Caesar Salad from the Victory Garden Cookbook, one of my favorite salads. I'll have to try it with your variations.

Other than this one, I don't like lettuce, so most of my salads have very little lettuce and lots of other stuff.
Claire Buoyant
13 years ago
We both love salad but I tend to make Caesar salad all the time. I've recently made an effort to make other salads/dressings. Last night's salad was very simple but DH LOVED it. Greens (a mixture of spinach, romaine and iceberg) with sweet onion slices, chopped boiled egg and garbanzo beans tossed with a simple red wine vinaigrette.

I was recently talking to a neighbor about salad dressing and mentioned that I never buy bottled dressing. She said, "but, it's not expensive". She was surprised that I make it because it tastes SO MUCH BETTER. I guess she has never had freshly made dressing at home.
jojoco
13 years ago
I make the same dressing over and over. 2 parts good olive oil to one part red wine vinegar. Add a tsp or so of good dijon mustard, salt and pepper and a splash of Arome Saveur. My family goes to France fairly often (family lives there) so someone always brings back the Arome Saveur for all of us.
ruthanna_gw
13 years ago
I make more vegetable salads without greens than with them, especially in the winter. Last week, eggplant was on sale so we had eggplant, roasted portobello and white bean salad (plus scallions, parsley, etc.) mixed with sesame ginger dressing. I make them more as a centerpiece for lunches than as a side dish. We always had a couple on hand back when I used to pack lunches for all of us.

The Frog/Commissary Cookbook really took me in a different directions than greens with vinaigrette for salads.

About three years ago, I resurrected Green Goddess dressing, which faded from the scene with the rise in popularity of Ranch dressing. After trying about a dozen recipes, this one became our favorite.

GREEN GODDESS BUTTERMILK DRESSING

1/3 c. buttermilk
1/4 c. sliced green onions
1/4 c. chopped parsley
1/4 c. chopped watercress
2 t. lemon juice
1/2 t. dried tarragon
1/2 t. anchovy paste
1/2 c. regular or reduced fat mayonnaise
salt and pepper

In a blender or f/p, combine buttermilk, onions, parsley, watercress, tarragon, lemon juice and anchovy paste. Whirl until herbs are finely chopped. Add mayo, whirl just until blended. Season with s&p. If made ahead, cover and refrigerate for up to 10 days. Makes about 1 cup.
User
13 years ago
I wish I could like salads more but I really don't care for them all that much. I especially don't like them with lots of stuff in them.

Lettuce, cukes, red onions, that's it. I only like tomatoes in a Greek Salad. I love Caesar Salad and would love the recipe Linda posted. Other than Casar I don't care for creamy dressings, I prefer and oil and vinegar base.