This salad dressing is not quite Caesar and not quite Green Goddess but rather something in between. Green garlic and green onion blended in a homemade mayo with anchovies for spark make for a great topping for a variety of salads. I offer an example of the salad I first made for the two of us. The dressing makes more than enough for this salad and will keep a few days covered in the fridge.
Serves 2
Green Green Dressing
1 room temperature egg
1/2 tsp salt
1/2 tsp Dijon mustard
Juice of 1/2 a lemon
2 medium green onions, rough chopped
2 medium stalks of green garlic, rough chopped (or use 1 clove)
3 anchovy fillets from a 2 ounce tin of anchovies (save the rest for the salad)
The anchovy oil from the 2 ounce tin of anchovies
3/4 sup neutral oil such as vegetable or canola
In a mini food processor place the egg, salt, mustard, lemon juice, green onion, green garlic and anchovy fillets. Begin processing and the slowly add the anchovy and vegetable oils through the tiny holes on top of the cover of the processor. Process until smooth and rather thick. Cover and refrigerate.
Little Salad
1 Romaine lettuce heart torn into bite size pieces
6 thin slices English cucumber
1 large radish thinly sliced and then cut in moons
1 hard boiled egg, chopped
The remaining anchovies from the 2 ounce tin
The Green Green Dressing
Either toss or arrange all ingredients in a bowl or on a platter. Serve with the dressing.
No comments:
Post a Comment