PACIFIC-RIM CAESAR SALAD
(Note: I didn't add the 1/2 cup vegetable oil or the parmesan cheese - may try it another time. I used about 2/3 - 3/4 head of romaine, plus a few sliced mushrooms).
"Top this salad with seared tuna or scallops to make it into a main course for four." (one reviewer served it with grilled shrimp).
INGREDIENTS:
1 tablespoon sesame seeds
1/4 cup fresh lime juice (I used 3 Tbsp)
2 tablespoons mayonnaise
1 tablespoon chopped peeled fresh ginger
1 tablespoon minced lemongrass* (I used 1 Tbsp lemon zest)
1 tablespoon sesame oil
1 tablespoon fish sauce (nam pla)** (I used 1 Tbsp low sodium soy sauce)
2 garlic cloves, peeled (I used 3 large)
2 teaspoons chili-garlic sauce** (First two times I used 1/2 tsp Asian chili sauce, last time I used 1/4 tsp)
1/2 cup vegetable oil (I omitted this)
1 large head of romaine lettuce, torn into bite-size pieces (about 15 cups loosely packed) (I used about 2/3 - 3/4 head)
1 cup (packed) grated Parmesan cheese (about 3 ounces) (I omitted this)
DIRECTIONS:
Heat heavy small skillet over medium-low heat. Add sesame seeds and stir until toasted and golden, about 3 minutes. Set aside.
Combine lime juice and next 7 ingredients in processor; process until well blended. With processor running, add vegetable oil in slow stream; process until slightly thickened. Season dressing to taste with salt and pepper.
Place lettuce in large bowl. Add dressing and 3/4 cup Parmesan; toss to combine. Divide salad among 6 plates; sprinkle with remaining Parmesan and toasted sesame seeds.
* Available at Asian markets and in the produce section of some supermarkets.
** Fish sauce and chili-garlic sauce are available at Asian markets and in the Asian foods section of many supermarkets.
Makes 6 first-course servings.
Bon Appétit - R.S.V.P. -December 2001
SideBern's, Tampa, FL
(Note: I didn't add the 1/2 cup vegetable oil or the parmesan cheese - may try it another time. I used about 2/3 - 3/4 head of romaine, plus a few sliced mushrooms).
"Top this salad with seared tuna or scallops to make it into a main course for four." (one reviewer served it with grilled shrimp).
INGREDIENTS:
1 tablespoon sesame seeds
1/4 cup fresh lime juice (I used 3 Tbsp)
2 tablespoons mayonnaise
1 tablespoon chopped peeled fresh ginger
1 tablespoon minced lemongrass* (I used 1 Tbsp lemon zest)
1 tablespoon sesame oil
1 tablespoon fish sauce (nam pla)** (I used 1 Tbsp low sodium soy sauce)
2 garlic cloves, peeled (I used 3 large)
2 teaspoons chili-garlic sauce** (First two times I used 1/2 tsp Asian chili sauce, last time I used 1/4 tsp)
1/2 cup vegetable oil (I omitted this)
1 large head of romaine lettuce, torn into bite-size pieces (about 15 cups loosely packed) (I used about 2/3 - 3/4 head)
1 cup (packed) grated Parmesan cheese (about 3 ounces) (I omitted this)
DIRECTIONS:
Heat heavy small skillet over medium-low heat. Add sesame seeds and stir until toasted and golden, about 3 minutes. Set aside.
Combine lime juice and next 7 ingredients in processor; process until well blended. With processor running, add vegetable oil in slow stream; process until slightly thickened. Season dressing to taste with salt and pepper.
Place lettuce in large bowl. Add dressing and 3/4 cup Parmesan; toss to combine. Divide salad among 6 plates; sprinkle with remaining Parmesan and toasted sesame seeds.
* Available at Asian markets and in the produce section of some supermarkets.
** Fish sauce and chili-garlic sauce are available at Asian markets and in the Asian foods section of many supermarkets.
Makes 6 first-course servings.
Bon Appétit - R.S.V.P. -December 2001
SideBern's, Tampa, FL
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