joyce (joyce) wrote,

... from Moosewood Restaurant Daily Special.

1/2 bagette, such as sourdough or French (I ran up some French bread in the bread machine and it worked a treat)
1 large head of romaine lettuce or 2 hearts of romaine, well rinsed and dried (or joe-random greens from the farmer's market)

Crouton seasoning

1 garlic clove, minced or pressed
1 tbs fresh minced rosemary (the first time we used herbs from our plants. Tasty. :))
2 tbs olive oil


2 sun-dried tomatoes, not packed in oil, softened (I used oil-packed ones because that's what we had, and just let them sit and let the oil drain off. It was fine.)
3 tbs olive oil
2 tbs low-fat mayo (I hate and despise low-fat mayo)
1 tbs Dijon mustard
3 tbs fresh lemon juice
1 garlic clove, minced or pressed
1 teas capers
1 teas caper brine
1/2 teas salt
2 or 3 kalamata olives, pitted or chopped (which, alas, we left out, as Jeff is anti-olive)

1/2 cup greated parmesan cheese

- preheat oven to 350. Cut bagette into 1-ince cubes, and bake on unoiled baking sheet for 10 minutes, or until golden.
- meanwhile, tear romaine into bite sized pieces and place in a large serving bowl. In a small saucepan, heat together crouton seasoning, stirring to prevent scortching. When garlic is golden, toss with bread cubes and set aside.
- Drain and mince the softened sun-dried tomatoes. Place half of the tomatoes and the rest of the dressing ingredients in a blender and whirl until smooth.
- Put it all together and serve. Top with cheese. Enjoy.

- This was the first time I'd homemade salad dressing. Given that, I was pleased. Homemade ranch is next up when we get back. We want to eventually stop buying commercial dressings.
- I wanted to make my own mayo for this, but we had a lack of eggs issue, not having made our normal farmer's market run yesterday, since we're going out of town. It would have been tasty. Also, a hard boiled egg on this would have been nice.
- This made fantastic croutons. I think I'm going to stop buying commerical croutons, too. All it takes is a little forethought to make up a loaf of bread at the beginning of the week, and then fifteen minutes at meal time, and they're so much better.
- This turned out nicely, but very very sharp. Jeff said it was a little too vinegary. He thought cutting the mustard and the lemon juice by a teaspoon each would help, and maybe adding some more mayo. I agree on the mayo, and wonder if perhaps using some cider vinegar for part of the lemon juice would help. So, the overall verdict was that it was good and we'll make it again, but we'll tweak it some more when we do.
Tags: recipes:new, recipes:saladdressing

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    Like a boss.

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    Yuletide letter placeholder, ahoy!

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    I did Not Prime Time this year, which made me actually write something for the first time since Yuletide. It was fun! It was also a lot more low key…

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