There are two types of people: those who view salad as something to eat because it’s healthy and those who love salad.
I truly love salad. Good salad.
Some friends of my future in-laws, Pat and Beth, spent a year traveling the world before they settled down and had kids. Beth, an avid vegetable eater, nearly went crazy. As soon as they arrived in a new country, Beth learned the word for “green” in the native tongue. At each restaurant she pleaded to the server, “Green! Green!” in hopes that a plate of vegetables would arrive.
Here’s a fun twist on Caesar salad dressing. I think it appeals to both salad types.
Balsamic Caesar Salad Dressing
2 Tbsp balsamic vinegar1/2 Tbsp grainy mustard
1 Tbsp anchovy paste
1 egg 1/4 cup olive oil Optional: 1/4 cup Parmesan cheese, grated
In a glass measuring cup, combine vinegar, mustard, and anchovy paste and mix with a fork. Bring a small saucepan of water to boil. Add egg and boil 45 seconds. (No more!) Take out with slotted spoon. Rinse with cold water and crack egg into the mixture. Mix well. Whisk in olive oil with a slow, steady stream of olive oil. Coat salad greens, tossing well. If desired, add grated Parmesan and toss again.