Garden Chef's Salad with Creamy Caper Dressing

comments (2) October 21st, 2008

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Click To Enlarge Photo: Saxon Holt

For the dressing:
3 anchovies, minced
1 large shallot, minced
1 large clove garlic, minced
2 Tbs. fresh lemon juice
1 tsp. Dijon mustard
3 Tbs. chicken stock
1 Tbs low-fat mayonnaise
3 Tbs. olive oil
2 Tbs. capers, drained
3 Tbs. chopped parsley

For the salad:
1 large head romaine
1?2 small red onion, sliced very thin
2 small tomatoes, quartered
1/2 cup julienne strips of jicama or fennel
1/2 cup thinly sliced radishes
2 oz. Parmesan or Asiago cheese
1/2 cup croutons

4 generous servings

Mash the anchovies, shallot, and garlic together and put them into a large salad bowl. Add the remaining dressing ingredi­ents and mix well. Tear up the romaine and add it along with the vegetables to the bowl. Using a vegetable peeler, shave the cheese into thin slices over the salad and scatter the croutons on top. Toss gently until thoroughly mixed and serve immediately.

Recipe by Renee Shepherd
February 1998
from issue #13

posted in: Lettuce, salad, dressing

Comments (2)

JohnDoyle writes: amazing
Posted: 12:27 am on October 17th
Calebwood writes: Just Brilliant
Posted: 1:54 am on January 27th
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