Monday, November 16, 2009

Caesar salad

Happy Monday everyone! I hope you all had a fantastic weekend!

Last night I made a tasty caesar salad for dinner with some grilled halibut. Yummy! I marinated the halibut chunks in lemon zest, lemon juice, rosemary, garlic and olive oil for about an hour. Then I threw it on the grill pan. Meanwhile I made caesar salad dressing by whisking together egg yolk, lemon juice, anchovies, minced garlic, worcestershire sauce and olive oil.

Once the halibut was cooked, I tossed romaine lettuce with some of the dressing, a few grates of parmigiano and lots of black pepper. It was a delicious meal!

Have a fabulous week!


  1. That looks great. I've always been tempted to make my own caesar dressing, but never have. You have just inspired me.


  2. I always wonder about using raw eggs. Every so often you hear of someone who's gotten salmonella. How do you know if the eggs are safe (mine come from the farm down the street...)?

  3. Hi Dan! I'm happy to inspire! :) This was my first time making caesar dressing too! Let me know how it turns out when you make it.

    Hi Primal Mama! You know, I have worried about that as well. I buy free-range eggs from the farmer's market and they are so fresh I figured they are ok. It sounds like yours are super fresh!
    I read up on salmonella on the internet...Scary! Check out this website
    You can use pasteurized eggs I guess if you are really concerned. Or leave out the egg, it would still taste great! :)

    Have a great day!

  4. A year ago around 30 people got sick from a Spanish tortilla served at a stand at a town function. Some of our friends were in some bad shape. I'm such a chicken, I'll probably just leave it out!

  5. Ooh that is scary! Food poisoning is no joke!

    I think you could totally leave out the egg and just make sure to whisk it a lot to get that emulsified consistency. Adding mustard and garlic smashed really well in a mortar and pestle also make a dressing thicker.