As far as I'm concerned, a Caesar salad is one of the best salads going. Don't get me wrong, I do love salads that are heaped with a number of different veggies and topped with a simple vinaigrette. However, those many-ingredient salads are a lot of work and don't lend themselves to a quick weeknight dinner in the same way that a basic Caesar does. There's but one drawback to the classic Caesar and that is that the dressing contains raw eggs, a no-no for pregnant women, folks with suppressed immune systems and vegans. Happily, Divine Caroline recently posted a recipe for Vegan Caesar Salad Dressing with Meyer Lemon that sounds good enough to spoon straight from the mixing bowl (not that I would ever do something like that) as if it were soup.
If you can't find Meyer Lemons (although I'm still seeing them in my local market in the Philadelphia area), you can substitute regular lemon juice, sweetened with a bit of orange juice.
I love winter in the United States because of the bountiful selection of citrus
available. From blood oranges to honey tangerines to pomelos, it all inspires my cooking during the winter months. Here
in San Francisco we've been experiencing a cold snap for the last week, but today, even though it was chilly, the sun
was shining and the sky was brilliantly blue. It was the perfect day for a sweet/savory, composed, citrus salad.
What Can I Get You Folks? - Eating Out for Thanksgiving
In Defense of Guy Fieri
'Top Chef Vegas' - And Then There Were Five
