- 1/2 c safflower oil
- 2 T fresh lemon juice
- 4 tsp minced fresh garlic
- 1 tsp dijon mustard
- 1 tsp salt
- 1/2 tsp pepper
- 4 T grated parmesan cheese
Mix all ingredients except parmesan cheese in a jar. Cover and shake well. When ready to serve, add the parmesan cheese to enough romaine lettuce to serve about 8 people. Pour desired amount of dressing over salad and toss. Dressing stores well in refrigerator, but if you add the parmesan to the rest of the ingredients it absorbs the liquid and makes the dressing thicken.
HINTS: If you don't want to squeeze the lemon juice, use Minute Maid frozen 100% lemon juice, thawed. The only decent substitute for mincing your own garlic is to buy the chopped garlic in oil.
I have a great hint for keeping fresh garlic, that I like better than the stuff in oil. I buy the giant container of peeled, fresh garlic cloves at Sams. Its about $5 for a huge container. I stick about 1/2 in the freezer as whole cloves, and then I chop/mince the other half. Put the chopped garlic in a zip-lock bag and press kind of flat before freezing. Its really easy to break up just what you need for a recipe that way. Garlic has a lot of water in it, so its not super crunchy when it thaws, (which you dont notice when cooking with it) but its by far the best way I've found to always have fresh garlic on hand.
ReplyDeleteLove the blog! Cant wait to read more! Im making the Caesar dressing tonight :- )