My love affair with salad started early. As a child, my grandmother taught me to make a stripped down version of Thousand Island Dressing, mostly just mayo, catsup plus other spices. We’d pour that on loads of crisp iceberg lettuce, tomatoes, cucumbers, ham, hardboiled egg and cheese for a simple Chef’s Salad. Later on, I learned to appreciate other kinds of salad but my current favorite this past couple of years is Caesar’s Salad.
A rich, creamy mix of salty and citrusy, I love how it still feels light despite the creaminess. Unlike mayo-based dressings, my ideal caesar’s salad dressing remains light despite being flavorful. As a result, I’m pretty picky when it comes to caesar’s so the best way to go is homemade.
Caesar’s Salad Dressing v 21 October 2008
3 Tbsp Olive Oil
1 Tbsp Dijon mustard
1 egg yolk
5 anchovy fillets
1 Tbsp lemon juice
1 clove garlic
a few drops Tabasco sauce
Mix everything in a food processor. Taste and adjust ingredients depending on your personal preferences.
Note: This is one recipe that’s forever being tweaked. Whenever I try a different version that I like, I tweak. Next attempt will involve whisking by hand, will keep this page updated for any further changes.
When preparing Caesar’s salad, I use only romaine lettuce that has been washed and dried, either with paper towels (the hard way) or with a salad spinner. I also add croutons (though I was too lazy to make some for this bento :P), bacon bits and freshly shaven parmesan cheese. I usually dress my salad just before eating to prevent the leaves from wilting prematurely, so I pack the dressing separately.
To go with this tiny salad (these were leftovers, a rarity when it comes to this particular salad), I included some tri-colored fusilli slathered with Sun-dried Tomato Pesto, topped with a sprinkling of freshly grated parmesan and garnished with basil.