House-Made Caesar Salad, Sun-dried Tomatoes and….

Chef Gillespie from Hester Creek Winery served this Caesar Salad and everyone gobbled it up. All you could hear was ooooh and ahhhh. My husband had almost two helpings and I will explain later.

  • 4 cloves minced garlic (without salt)
  • 1 tbsp. capers
  • 1 tbsp. diced anchovy
  • 2 tbsp. Worchestershire sauce
  • 1 tbsp horseradish
  • 3 egg yolks (then he added 2 more)- there was 11 of us
  • 1/4 cup olive oil
  • fresh lemon squeeze
  • 1/4 cup sundried tomatoes, sliced
  • Parmigiano Reggiano, shaved for garnish
  • Romaine Lettuce (washed and spun dry)

With your salad plates laid out on the counter, break off whole leaves of the lettuce (outside ones discarded of course), and lay a couple on the plate.

Mix the ingredients together and with a fork, drizzle over the lettuce leaves. Add a sprinkle of the sundried tomatoes and Parmigiano Shavings.

No croutons were used here.

Now, I couldn’t eat this, the amount of eggs were more than I could take. Don always uses a scoop of sour cream to lighten (whiten, if you will). No slam here, I have never been able to eat a Caesar Salad in an up-scale restaurant just for that same reason.

As I said, everone else loved it. I gave mine to Don and took his plate. Everyone was so into their own, no one noticed. Try it you will probably like it as well.


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