One of the perks of moving to the triangle, has definitely been the proximity to both of Parrish’s brothers. We live less than 25 minutes from both of them, and so we get to see them often and see our nieces and nephews!
Every few months the boys get together (sans wives) and have a sort of…Iron Chef Cook-off. Where they basically try to out do each other and end up making WAY too much food! So Saturday night, the brothers dined but instead of each one making an entrée, they split up the courses of the meal.
Parrish was assigned salad, and it was SO good, that I ended up making a little for myself too!
Sunday Caesar Salad
The thing about a Caesar Salad is that it’s simple. And it’s really all about the dressing. But since bottled dressing can be full of gluten bombs and high fructose corn syrup, I like to make my own. PLUS bottled dressing has nothing on this!
Two egg yolks
1/2 cup extra virgin olive oil (mild tasting)
1 tbsp. Dijon mustard
4 anchovy filets
1/2 cup Parmesan cheese finely shredded, but a bit extra for garnish
Juice of 1 1/2 lemons
1 clove of garlic
1 tbsp. water
Pinch salt and Pinch pepper
In a blender, combine egg yolks, garlic, water, lemon, mustard, and anchovy filets. Blend for 30 seconds or until smoothly combined. With blender on, slowly pour in the oil. You have to pour it in slowly, so that oil emulsifies and combines with the dressing instead of separating.
Creamy, yummy goodness that is DEFINITELY gluten free!!
And with locally made Dijon
and eggs from my friend’s chickens (laid only a few days ago), this dressing was not only home made but truly fresh!