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A Scrumptious Salad Recipe: Caesar Salad with Sun-Dried Tomatoes

July 7, 2010 1 comment

Caesar Salad with Sun-Dried Tomatoes

It’s about time that the Cocktail Fodder crew offered you a simple, quick, and delicious salad to enjoy in the summer months. I’ve made this salad on several occasions and love the flavor sun-dried tomatoes add to it. The original recipe is from Joie Warner’s Caesar Salads: America’s favorite salad. I checked in with my wine boss (and king of wines), Keith of ABC Wine Company, about wine pairings. He reckons that a round white wine with moderate depth would do the trick. It pairs perfectly due to the creaminess of the dressing and the sun-dried tomatoes. The Pecorino from “Wine for Thought” two weeks back would do well with this salad. As would an Orvieto, a white wine from Italy, or even a Chardonnay (unoaked). So keep these pairings in mind and enjoy this quick, simple, and easy recipe.

Until next week, keep eating and sipping.

Ingredients:

1 large romaine lettuce head, rinsed, dried, and broken into bite-size pieces

2 large cloves of garlic, finely chopped

1 can (2 ounces) anchovy fillets, drained, chopped (I actually prefer tuna but go with whichever floats your boat.)

1 tablespoon Dijon mustard (Only the best!)

3 tablespoons fresh lemon juice (Store bought lemon juice is fine as well.)

1 tablespoon red wine vinegar

½ cup olive oil

10 large, halved sun-dried tomatoes, drained and diced

½ cup fresh Parmesan Cheese, with extra for plating

1 ½ cup of Croutons (You can make your own, if you’re feeling extra ambitious, but I usually go with store-bought.)

Directions:

Take a medium bowl and whisk the garlic, anchovies/tuna, mustard, lemon juice, and vinegar until well blended. While you are whisking slowly, add the olive oil in a thin stream until the mixture is thickened. Take your chopped sun-dried tomatoes and stir them into the mixture along with the Parmesan cheese. Toss the romaine lettuce in a large salad/mixing bowl with the dressing until thoroughly coated. Add croutons and toss again. Plate with added Parmesan cheese on top to taste.

Bon appétit!