Summer Caesar Salad
A Summer twist on a the Classic Caesar just for fun & yum!
There were Caesars and there were Caesars, some I could champion, like Justinian and others whose behavior I find questionable, like the ilk of Caligula. For example, the invasion of England? Going to the Senate without undercover armor? Thumbs down on Christians in the Coliseum? But I think most would agree that the simple salad in the name of Caesar, made of romaine lettuce, crunchy croutons, parmesan cheese, and a bit of garlic, was one inspired decision and will make Caesar's title live forever!
I have no noble Roman blood or particular right to interpret Caesaric inspiration but certainly I might be forgiven for inviting other subtle flavors to join his loyal legions. Sweet red peppers, firm ripe avocados and subtle red onion add a light piquant note of a patrician nature and a creaminess that melds elegantly with the dressing. But don't use the red onion instead of white, in the dressing - a pink tinge might be just a bit too feminine and may find you thrown into the coliseum. Try this untraditional version of a favorite American salad for a change....and if worried about being presumptuous, don't call it Caesar's.
summer caesar salad
Caesar Salad with Red Pepper and Avocado
1 large head Romaine lettuce, cored and coarsely cubbed
3/4 cup grated Parmesan cheese
1 ripe avocado, peeled, pitted and sliced, about 1/2 inch slices
1 sweet red pepper, cored and seeded, cut in julienne slices
1/2 red onion, peeled and sliced vertically in 1/2 inch slices
-Chill lettuce. In large bowl, combine lettuce and all but 1/3
cup salad dressing. Arrange salad on large serving platter or
on individual salad plates. Top with croutons.
-Arrange avocado, red pepper and onion slices around edge of salad.
Drizzle remaining 1/3 cup salad dressing on vegetable slices
and sprinkle entire plate with grated parmesan cheese (or
garnish with a parmesan cheese crisp) and more
freshly ground black pepper, to taste.
Dressing:
1 1/2 cups mayonnaise
1/2 medium white or yellow onion
1 tab. Dijon mustard
1 tsp. worcestershire sauce
1 - 2 cloves garlic, finely minced
freshly ground black pepper to taste
-Combine dressing ingredients in food processor. Blend until
smooth and then chill.
Croutons:
4 cups cubed french bread or baguette
1 clove garlic, finely minced
5 tab. finely grated parmesan cheese
1/3 cup olive oil
-Preheat oven to 350 degrees. In a small bowl, combine the
garlic, cheese and oil. Pour onto baking sheet. Cover with
bread cubes and toss to coat each cube. Bake until crisp, about 10
minutes.
Optional: To make the salad a complete meal, mix cooked shredded chicken into the salad when you add the dressing or place a grilled chicken breast or salmon fillet on the top of each individual serving of the salad.
