Archie and I have just started to be a little more adventurous in dining in new restos - despite almost 8 years of being together (4 yrs dating + 3 yrs and 8 months of being married) - I guess we we're just kinda lazy to do that. Or maybe just too happy with the usual? Anyway, I am just so glad that it's never too late. And yes, we're having fun! :P
As you noticed, we're late bloomers in Greek food appreciation. On our first CYMA dinner last March of '09 (Thanks to Madame, Russel, Kate and Noel for taking us there!), we definitely liked everything we ordered, especially their Roka Salata. After that night, we came back for it a couple of more times. I guess that's how we are when we really like something from a resto.
Archie is an avid salad eater so after much thought he said - the base dressing is a simple vinaigrette but it has a fruity twist. It took a while for us to discover the right additions to finally figure it out! Thanks to Sheila, of course! :)
The ideas for the dressing is inspired by the recipe from Yummy Mag Jan/Feb 2010 Ish page 76. Some sweets have been added to achieve the fruity twist in it.
Using romaine lettuce only is just fine, just as I did, but if you can mix it with arugula, go ahead if you can grab some in the market or grocery.
For the dressing, mix:
1/2 tbsp of garlic powder (for fresh finely minced garlic, use about 2 tsps only as it is too strong, unless you want it that strong, add some more) 1/4 cup of Balsamic Vinegar 3/4 Extra Virgin Olive Oil Salt and Pepper
Whisk them altogether in a bowl, then add the sweets:
5 heaping tbsps of honey 2 tbsps of Raspberry Jam*
*Sheila said CYMA's got raspberry in it besides honey. So, I went to the grocery and grabbed a jar of Smuckers Raspbery Jam. Swak!
Mix them well until you see that the mixture becomes thick. Pour it over your salad greens, toss and top with the following:
Hubby is addicted to T.G.I. Friday's Caesar Salad and we have searched far too long for a copycat recipe of its dressing in the internet but always fail. Ang sad noh?
But hold on, as we are told, when there's life, there is still hope. So I have attempted to make something out of the many Caesar salad dressings I have "reviewed", compared notes of each recipe and was finally able to come up with I guess, 99% close to what I wanted to achieve.
Special shout out to my friend Sheila for the info on Doña Elena canned anchovy fillets. I really do not have any idea where to get them, not knowing it was just right under my nose in the "sardines" section. NGEK!!!
Anyways, I just really wanted to share my happiness with you because of this homemade Caesar Salad Dressing, inspired by the best tworecipes I have referred to (out of the.. uh.. lost count!)
Happy Tummy's Homemade Caesar Salad Dressing
1 cup Lady's Choice mayonnaise 1/4 cup egg whites (keep the yolk in the freezer for future use!) 1/4 cup KRAFT grated parmesan romano cheese 2 tbsps water 2 tbsps olive oil Juice of half a lemon (you may opt not to squeeze and include all the juice) 2 anchovy fillets, chopped finely about 2 tsps garlic, chopped finely (you may want to add some more, if you want a stronger garlic kick) about 1 and a half tsp of white sugar salt and pepper to taste
Just mix all ingredients in a bowl. Beat it for about 2 minutes and chill for at least 2 hours. You may want to add about 1/4 to 1/2 cup of all purpose cream to add a creamier texture to the dressing and just add a little more salt, pepper and garlic if needed.
Store it in a clean container and label it with the date so you can remember when you made it and you will kind of get an estimate until when you can use it (about 2 weeks max). The above photo shows that I am a scrappy kind of person. Hubby calls me Mommy Scrappy Doo. I like to keep used containers from commercial products that I believe can be of great use in future kitchen 911s. Just make sure it's really clean and dry before you use it. Better yet, sterilized. So up there, as you can see, I poured my home made dressing into a clean bottle of a then commercial caesar salad dressing :P
I swear, it's really clean. I know, next time I will use a glass container when I get to grab one!
Better to place in the chiller than in the fridge. If you have made a lot of this, store some in the freezer for longer shelf life and just thaw it when it's time to use it.
On the photo, I tossed it with Romaine Lettuce, Croutons, Left-Over Chicken Pesto Fingers (from Magnolia Chicken) cut in cubes and Parmesan Romano Cheese:
Try it and you will say T.G.I. Finally made it! Enjoy!
