Homemade Caesar Dressing

Homemade Caesar Dressing

by | Salads, Sauces

Homemade Caesar Dressing

Here is a simple recipe I found for homemade Caesar dressing. It’s really easy to make and this batch can last in the fridge for a few days. It’s not too fishy or garlicky.

Ingredients:

  • 4 Cloves of minced Garlic
  • 1 tsp of Anchovy Paste
  • 2 tbsp of fresh lemon juice
  • 1 tsp of dijon mustard
  • 1 tsp of Worcestershire sauce
  • 1 cup of mayonnaise (favorite is Hellmann’s Real)
  • ½ cup freshly grated Parmesan cheese (Parmigiano-Reggiano)
  • ¼ tsp salt
  • ¼ tsp freshly ground black pepper

Directions:

In a medium bowl, whisk together garlic, anchovy paste, lemon juice, mustard and Worcestershire sauce. Add in the mayonnaise, cheese, salt and pepper and whisk until well combined. I normally add the croutons to the lettuce before adding the dressing, as it softens them up a bit. When adding dressing to your romaine lettuce, start with a small quantity. A little goes a long way, and you want to make sure your salad does not get too soggy or over dressed. You can then add thin slices of parmesan, and your sliced chicken to each plate. (I’ll be sure to include my favorite breaded chicken milanese recipe for you to try next).

Marinated Salmon

Marinated Salmon

by | Fish, Salads

Salmon with Arugula salad

Here is a simple and easy marinade for a tasty baked salmon.

  • 2-3 lbs Wild Caught Salmon*
  • 5 garlic cloves
  • Large bunch of dill
  • 2 tbsp. of dig on mustard
  • Juice if 1 lemon
  • Rock salt
  • 1 tsp. pepper
  • ⅓ cup EVOO

Purée all ingredients in a blender with an “S-shaped” blade, until ingredients are well chopped and it forms a paste. Add marinate and to salmon in a ziplock bag, let most of the air out. Be sure to massage the mixture around the salmon so all areas are well covered. Place in the refrigerator for 3 hours. Take out and let sit at room temperature for ½ hour before baking. Bake Salmon in a baking dish covered with tinfoil or sealed tinfoil at 350 degrees, for 20 minutes or until cooked to desired temperature.

If you prefer a crispy outside and skin, you can sauté the salmon in a pan with olive or butter on high heat, this only takes a couple of minutes per side, which gives you a nice crunchy skin. Great paired with an Arugula salad, tossed with EVOO, balsamic vinegar, goat cheese crumbles and tomatoes.

*I’m not a fan of farm raised as they are “rumors” that they are fed GMO pellets!

Tilapia with Arugula Salad

Tilapia with Arugula Salad

by | Fish, Salads

Tilapia goes great with prosciutto and Sage, by adding lots of flavor to this mild fish. Here are the list of ingredients:

  • 1.5 lbs. Tilapia filets
  • 2 tbsp Butter (1 tbsp at a time)
  • 1 tbsp EVOO
  • ⅓ cup chopped Shallots
  • 5 slices of medium thick Prosciutto chopped
  • ⅓ cup chopped Sage leaves
  • Salt
  • Pepper

Directions: place 1 tbsp butter in pan on medium high heat, add prosciutto. Cook prosciutto for approximately 5 minutes or until crispy, remove and place on a paper towel to drain additional fat. Leave the liquid in the pan, add the 2nd tbsp of butter and oil, and add the shallots and sage. Cook until both shallots and sage are crispy. Strain them leaving liquid in the pan, and place on paper towel. Turn heat up to high and add tilapia filets, searing each side to make it crispy, approximately 3 minutes on a side. (Add more butter if liquid does not cover base of pan). Cook until fish is flakey, but do not over cook. Remove fish to a plate. Quickly warm up prosciutto, sage and shallots, approximately one minute, then place on top of fish. Serve with Arugula salad (below).

Arugula Salad ingredients

  • 4 cups Arugula
  • 1 ripe Anjou pear
  • 5 strips of bacon chopped in ½” pieces
  • ⅓ cup feta cheese
  • 3 Tbsp. EVOO (oil)
  • 1 Tbsp. Balsamic Vinegar
  • Salt

Toss the arugula with olive oil, then add salt. Add other ingredients and toss again, add in the balsamic.

Serves 4 people

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