1 cup olive oil
1/4 cup water
2 Tablespoons white wine vinegar
1 teaspoon Kosher salt
1 teaspoon Worchestershire sauce
1 teaspoon Dijon mustard
1/4 teaspoon ground black pepper
1 large egg yolk
2 cloves garlic, peeled
1/4 cup Parmesan cheese, freshly grated
1 heart of romaine lettuce, rinsed and cut in half lengthwise
salt & pepper
olive oil (optional)
Parmesan cheese, freshly grated
Add ingredients to Blendtec jar in order listed and secure lid. Select “Dressing” and serve. The dressing tastes best when you refrigerate it overnight in a sealed container – the ingredients are allowed to marry together.
How to Grill Salad
If using a gas grill, turn on the gas and turn the heat to high. Let the grill heat up for at least 10 minutes. If using a grill pan inside, heat grill pan on medium to medium high for 3 to 5 minutes.
Salt and pepper the insides of your romaine lettuce halves. Sprinkle olive oil on the halves, if you wish. Add to hot grill or grill pan and cook for about 1 to 3 minutes tops. Flip to grill the other side for 1 to 2 minutes and you’re done. Serve immediately with caesar dressing and parmesan cheese on top.
*Store the dressing in the refrigerator for about a week. If serving as a side salad, one whole heart can serve up to 4 or 5 people.
Measure all of the ingredients into a large jar or other airtight container. Cover and shake well. That’s it!
This dressing will keep in the fridge for about 2 weeks. But the oil and vinegar will separate. Just pull it out and let it sit for a few minutes to come to room temperature and then shake it really well to mix it up again.
You can add 1 tablespoon of Dijon mustard to this for a tangy version – we love it that way, too!
2 1/2 pounds cucumbers (6 to 8 large or 16 to 20 Kirbys), peeled
3 scallions, trimmed
1 1/2 cups water
2 teaspoons white wine vinegar, plus more as needed
1/2 teaspoon sea salt, plus more as needed
1/4 teaspoon freshly ground black pepper, plus more as needed
1 medium tomato
1 tablespoon shredded fresh basil
1 tablespoon extra-virgin olive oil
Peel the cucumbers and cut them in half lengthwise. Use a small spoon to scoop out/discard the seeds.
Cut enough of the cucumbers into 1/2-inch dice to yield 1/2 cup. Cover and refrigerate it for the salsa.
Cut the remaining cucumbers into 1-inch chunks. Chop 2 of the scallions.
Combine the larger cucumber chunks, chopped scallions, water, vinegar, 1/2 teaspoon of salt and 1/4 teaspoon of pepper in a food processor or blender; puree until smooth. Taste, and add vinegar, salt and/or pepper as needed. Pour into an airtight container and refrigerate until cold, about 2 hours. 4 servings; makes about 4 cups
Just before serving, cut the tomato in half through the stem end. Discard the core and squeeze the halves to discard some of the gel/seeds and juice. Cut the remaining tomato into 1/2-inch dice and transfer to a small bowl.
Thinly slice the remaining scallion and add to the bowl, along with the reserved, diced cucumber and the basil. Toss with the oil and season lightly with salt and pepper.
Taste the soup again for seasoning (it will be more muted when cold), and add vinegar, salt or pepper as needed. Divide among chilled bowls, top each portion with some of the salsa, and serve.
Toss radishes with salt; let stand for about 10 minutes. Drain any liquid and transfer radishes to a large bowl. Add red onion and cucumber slices.Whisk olive oil, vinegar, sugar, garlic, and dill in a small bowl until well mixed; pour over vegetables and toss to combine. Cover and refrigerate for at least 1 hour before serving.