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Caesar's Salad

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  • 1 Clove garlic; chopped
  • 2 tb Heavy cream
  • 2 ts Dijon-style mustard
  • 1/4 ts Grated lime zest
  • 2 tb Lime juice
  • 2 tb White wine vinegar
  • 1 ds Hot sauce; or to taste
  • 1/3 c Extra virgin olive oil
  • Salt and pepper
  • 8 c Baby romaine lettuce leaves
  • OR head romaine torn into large pieces
  • 1/4 c Sliced scallions
  • 1 1/2 c Julienned Jicama
  • 1 c Thinly sliced radishes
  • Chopped cilantro or parsley
  • Shaved Parmesan cheese
  • Tortilla chips


Makes 12 servings
When I'm asked what I'm thankful for, I always mention my gratitude to the field workers who toil to bring all this bounty to market. This recipe is named in honor of the great labor leader (and vegetarian) Cesar Chavez.
1. In a blender or food processor, combine garlic, cream, mustard, lime zest and juice, vinegar, and hot sauce. Pulse a few times to blend. Then, with machine running, add olive oil in a steady drizzle through the top. Add salt and pepper to taste. Pour dressing into a screw top jar and refrigerate.
2. Wash lettuce and pack loosely into large ziplock bags lined with paper towels. Put sliced scallions in a small ziplock bag. Refrigerate bags.
3. In a portable container with a right-fitting lid, pack jicama and radishes, and fill with cold water. (This will keep the vegetables crisp.) Cover tightly and refrigerate. Keep all ingredients refrigerated until ready to serve.
4. To serve, put lettuce and scallions in a large serving bowl. Drain jicama and radishes, add to lettuce, pour dressing over, and toss. If desired, garnish with cilantro, parsley, shaved Parmesan, and/or tortilla chips.
PER SERVING: 88 CAL (29% from fat). 1c PROT. 3g FAT. 14g CARB, 438.5mg SOD, 0mg CHOL. 2g FIBER
By "Karen C. Greenlee" <> on Mar 13, 1999.
Recipe by: Veggie Life Magazine, November 1998, page 44
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