Friday, March 8, 2019

First Friday of Lent

This is our second Lenten meal and again I combined Three Girls Vegan Creamery with Lidia Bastianich. Lasagna by Three Girls Vegan Creamery. Caesar Salad is from Lidia's Italian-American Kitchen. It was nice getting home for work and preparing the salad. But it was really nice having the prepared Lasagna that just needed to be heated up.

Caesar Salad Dressing from Lidia's Italian-American Kitchen-

2 tbsp red wine vinegar
2 tbsp fresh lemon juice
4 cloves of garlic 
4 anchovy fillets
1/3 cup extra virgin olive oil
1 tbsp Dijon mustard
1 hard-boiled egg yolk
1/2 tsp salt
1/2 tsp Worcestershire sauce
fresh ground black pepper 
Romaine lettuce, or anything you prefer

Combine the vinegar, lemon juice, garlic, and anchovies in a blender or work bowl of a food processor. Blend until smooth, adding some of the 1/3 cup olive oil if there is not enough liquid to move the mixture around the blender jar. Add the mustard, hard-boiled egg yolk, salt, Worcestershire sauce, pepper, and remaining olive oil if any.  Blend until smooth and creamy. Taste the dressing; if it's a little too tangy, pour in a splash or two of olive oil and blend until it's incorporated. Pour over greens and toss to cover the lettuce.

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