The Palestine Herald, Palestine, Texas

Opinion

May 25, 2013

COOKING WITH SIMON: Simple Caesar salad with a twist

PALESTINE — When it comes to creating new recipes most of the time it’s just a twist on an old favorite. So when you get a little tired of eating things the same way again and again – like Caesar salad – here are a few ideas.

Besides the changing up the lettuce, which offers numerous combinations, there are many other things you can add other than just chicken and romaine lettuce.

Why not add tomatoes, cucumber or some mixed greens. Technically, the only thing that is typical to Caesar salad is the dressing.

So this week I have the recipe for the traditional Caesar dressing along with a tapenade I like to serve with the chicken.

Also, instead of your normal croutons why not make one large butter-encrusted crouton seasoned with salt and cracked black pepper. It is also good slathered with the tapenade. My mouth is watering just thinking about it.

GREEN ONION

TAPENADE

2 green onions

1 cup parsley

5 cloves garlic

1 cup olive oil

1 cup butter

Add onions, parsley, and garlic to food processor and chop. Add oil and soft butter and mix well. Can be used on all meats and seafood. Just add before serving.

 

CAESAR DRESSING

1 clove garlic

Pinch of salt

6 anchovies

1 teaspoon Dijon mustard

2 egg yolks

1 medium lemon, juiced

1/2 cup vegetable or olive oil

1/4 cup grated parmesan

Salt & pepper, to taste

On a cutting board mince the garlic with the salt until it reaches a paste-like consistency. Add the anchovies to the board. Chop and mash until smooth. Scrape off the board and place in a bowl. Whisk in the mustard, egg yolks and lemon juice. Begin drizzling in the oil and continue to whisk vigorously. Stir in the parmesan and season with salt and pepper.

————

Simon Webster is the Executive Chef of Sabor a Pasion Country House & Bistro a multi-faceted dining destination just outside Palestine. For more information go to www.saborapasion.com or call 903-729-9500.

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