We love Eggs Benedict. But, really. Who doesn’t? This is the perfect make ahead, ready-in-the-fridge sort of breakfast, or any meal for that matter. The Goddess knows a homemade hollandaise is always the way to go, but she’s a realist. She knows there are those among us, including herself, that periodically has a lapse and wants to just make things easy, so we use a mix. She forgives these little human foibles. Continue reading
It’s that time of year, when the garden’s abundance is at its pinnacle and the summer heat is beyond The Goddess’s tolerance. But, you still want to eat. This is the perfect meal to be the heat and use some of those veggies—cucumbers, radishes, onions, zucchini, corn and of course, tomatoes, tomatoes, tomatoes! Continue reading
I had a soft-shelled crab sandwich for breakfast. Isn’t that a terrific way to begin the day? It was truly delicious; I’m still thinking about it. I think I’ve mentioned this coating before, but I don’t think I’ve posted it for you. So here it is—the perfect “dredge”. Continue reading
Corn cakes are a nice change of pace and a really wonderful option to use up leftover corn-on-the-cob. Zucchini and tomato just seemed like a natural fit. And I think it was. Continue reading
I do love to read The New York Times (NYT). And don’t get me started on their Sunday crossword. The Eldest Progeny and I tend to share that joy whenever he’s around, but every other Sunday, it’s mine. All mine. Continue reading
I know, I know. Everyone knows how to microwave sweet corn. That’s nothing new. But, this method was new to me—cooking the corn with the husks and silk intact! It works like a charm, it’s unbelievably simple and most importantly, it is absolutely delicious. Continue reading
I’ve been thinking about Greek flavors recently. Who knows why? Maybe it’s the warm weather. Those flavors—oregano, lemon, garlic, just seem so say, “Summer is here”. And salmon is the perfect foil for these flavors. Continue reading
Caesar salad is such a classic, that it is very difficult to improve on that classic. And you absolutely can, and should make the dressing from scratch in the classic mayonnaise style. But, every now and then, it’s good to have this little recipe in your apron pocket.
Serve over romaine (grill the romaine…try it!) or other substantial leaf lettuce, torn into large bits. Add a goodly amount of freshly grated, highly flavored parmesan cheese, garlic croutons and pour on the dressing. One thing to remember is salt. Taste the parmesan. If it isn’t too salty, you may need to add salt to the salad or the dressing. I usually prefer to add it to the salad, because it allows for more flexibility.
I put all ingredients, except the oil into a 2 cup glass measuring cup. Then just whisk it up well. Please do not omit the anchovies or anchovy paste (unless you have a fish allergy, of course.). It adds depth of flavor, as savory aspect and helps corrects the salt. I usually pour into a jar, as I can just shake it up when I want to use it. And it store well that way and when The Goddess is at her laziest, she just puts the jar on the table. It works and she doesn’t have to!
Hail, Caesar! Salad Dressing
- 1/2 cup prepared mayonnaise (I use Hellmann’s® Light)
- 1/2 cup Greek-style plain yogurt
- 3-6 teaspoons fresh lemon juice (see NOTE)
- 1/2-1 teaspoon pressed garlic
- 2 teaspoons Worcestershire sauce
- 1-2 teaspoons anchovy paste (or 3-4 anchovy filets, mashed)
- 1/2 teaspoon freshly ground black pepper (use more if you desire)
- Grated zest of 1 small lemon (about 1 good teaspoon)
- 2 teaspoon excellent flavored olive oil
- Kosher salt, if needed
Toss the mayo, yogurt, lemon juice (start with the lesser amount), garlic, Worcestershire, anchovy paste, lemon zest and black pepper into a 2 cup bowl or cup measure. Whisk together until completely combined. Whisk in the oil. Pour into a container with a tight-fitting lid; refrigerate at least 4 hours. Can be made up to one week in advance.
NOTE: How much lemon juice you use depends on how sharp you like the dressing. I use the greater amount, as I like the dressing to have a “bite”. Use whole anchovies, mashed up, for maximum flavor.
Hail, Caesar! Salad Dressing Recipe©Marcia Lahens 2016. All rights reserved.
This dressing is also excellent on green beans, asparagus, grilled scallions; anything green, it seems. Honestly, you can schmear it on a sandwich, use it as a dip for French fries or on a baked potato..so scratch that “green” part, I guess.
This recipe doubles and triples easily. It keeps well, for at least a week. After that it tends to thin out a bit, but it still tastes great. You can’t beat a good Caesar, can you?