After a weekend of camping in the middle of the woods, where we binge on brats, chips and beer, it’s a refreshing alternative to have some vegetables. I tried to fill this void with mushroom kabobs but that hardly feels nutritious when they’re smothering in steak juices, red wine and butter. I always crave salad when I am in need of a vegetable pick me up but salad is, in my opinion, a hard thing to pack on a camping trip since a cooler full of ice doesn’t regulate temperature very well and could result in wilty lettuce. Maybe I should bring some cans of v8 juice next time.
Once we were home I flopped on the couch and watched Gordon Ramsay’s Kitchen Nightmares, circa 2004. This was back in the UK when he wasn’t as foul-mouthed and actually had a small heart. The episode I was watching showed a house made Caesar salad which brought back memories of my grandmas home-made version. There is nothing like it! I couldn’t get the images out of my head and decided to pick up some anchovy paste to re-create this classic salad dressing.
- 1 large egg (optional, can be replaced with 2 tbsp mayo)
- 1/2 tsp Worcestershire sauce
- 1 lemon juiced
- 1-2 garlic cloves minced
- 1 tsp Dijon mustard
- 1 1/2 tsp anchovy paste
- 1/2 tsp freshly grated pepper
- 1/3 cup extra virgin olive oil (only if you’re using the egg method, use 2 tbsp oil if using mayo)
- 1/4 cup fresh grated parmesan cheese