Blue State foodies will love it -- as for the rest of you, just take out the avocado and jalapeno to serve a traditional Conservative Caesar Salad. The Chef welcomes all parties to his dinner table.
Ingredients for Salad
- 1 to 2 hearts of romaine
- 1 large or 2 small avocados sliced
- 2 tbsp. Parmesan cheese to sprinkle on salad
- 1 cup 99 cent croutons
To make your own croutons drizzle sourdough bread with 99 cent olive oil blend, chopped garlic, dried Italian herbs, salt and pepper. Broil in oven a couple of minutes until bread is brown - watch carefully, it will burn easily. Slice or tear into bite size pieces - fresh warm croutons are delicious on a salad.Ingredients for Dressing (serves 2)
- 1 tbsp. crushed or chopped garlic
- 4 anchovy fillets
- 2 raw egg yolks* - try discarding whites by draining between fingers; messy but quick.
- 1 tbsp. Dijon mustard
- 1 lemon juiced or 2 tablespoons lemon concentrate
- 1/2 cup 99 cent olive oil blend
- Freshly ground black pepper to taste
- 1/2 tsp. jalapeno chopped, fresh or pickled - optional (some people can't take the heat)
Directions for Dressing
Combine olive oil blend, anchovies, egg yolks, mustard, lemon juice, and pepper; whisk until the mixture is smooth (may need to pull apart anchovies with a fork). Add chopped jalapeno a little at a time while tasting to check for your "heat" tolerance. Refrigerate the dressing if you will not be using it right away.
Assemble the salad: tear the lettuce into a large bowl. Add dressing, Parmesan and croutons. Mix and top with sliced avocado.*RAW EGG WARNING
The Chef suggests caution in consuming raw eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, the Chef recommends you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks and the outer shell.Next up: The 99 Cent Chef throws a curve ball of a new video to foodie baseball fans -- featuring home runs, wild pitches, a Chicago hot dog and a "fowl" ball.