Issue 3 - March 2013 - Pure Simplicity | 17
Dressing
& Greens
Romaine Salad
with Spicy Caesar Dressing
1 tablespoon prepared mayonnaise
1 teaspoon Dijon mustard
1 teaspoon freshly ground pepper
1 teaspoon pureed canned chipotles
1 teaspoon Worcestershire sauce
Few drops of hot pepper sauce
1 tablespoon fresh lime juice
1 teaspoon capers
5 anchovy fillets
8 cloves garlic
1 cup olive oil
2 tablespoon red wine vinegar
Salt and freshly ground pepper
24 romaine leaves
Good
Greens
The cucumber is a
creeping vine that roots
in the ground and grows
up trellises or other supporting frames, wrapping
around supports with
thin, spiraling tendrils.
The plant has large leaves
that form a canopy over
the fruit. Cucumbers are
usually more than 90%
water.
3 tablespoons olive oil
Salt and freshly ground pepper
2 - ounce piece of parmesan cheese,
shaved
Grilled croutons
Yields: 8 Servings
Brush the leaves of romaine on both
sides with the olive oil and season
lightly with salt and pepper. Grill
on each side for 30 seconds. Place
6 leaves on each plate, drizzle with
the dressing and garnish with shaved
cheese and croutons.
Put all ingredients, except the oil
and vinegar, in a food processor and
process until blended. Slowly mix in
the oil, then mix in the vinegar. If
too thick, add a little water.
The Goodness of Cucumber
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