Thursday, August 5, 2021

This is my favorite summer dinner

Do you remember the Meat Pies I made at Easter? Well, we had 1/2 a pie in the freezer.  It was as delicious now as it was at Easter. We ate the whole 1/2! We had a Caesar Salad too. We were hungry! The dressing recipe is further down the page.

The dressing recipe we use is from Lidia Italian-American Kitchen.

I do make a couple of edits to the original recipe.

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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