I just posted the recipe for my “Jughandle’s Modified Caesar Salad” that I think you’re going to like. The modification is a substitution of limes for lemons and I use a tablespoon of mayo instead of a raw egg for the emulsifying element of the dish. Let me know what you think.
I stole this recipe directly from David Lebovitz’s blog. Please visit his site for great insight to living and eating in France.
Chopped Vegetable Salad with Lemon-Garlic Dressing
I guess I’m more French than I thought because I’m not a fan of very hard vegetables raw, like broccoli, cauliflower, or green beans. So if I use them, I blanch or steam the vegetables lightly, to make them a bit more palatable.
For the dressing:
2 cloves garlic, peeled and grated or minced
2 tablespoons fresh lemon juice
1 teaspoon kosher or sea salt
1/2 teaspoon Dijon mustard
1/4 cup (60ml) olive or grape seed oil, or another favorite oil
For the salad:
6 cups (700g) mixed chopped vegetables and other additions, such as:
-Cubed grilled chicken
-Batons of baked tofu
-Crumbled feta, goat, or blue cheese
-Shredded romaine, radicchio, or gem lettuce
-Sliced or quartered radishes
-Grated or julienne-cut carrots
-Shredded red cabbage
-Minced parsley or chives
_Lightly steamed or blanched broccoli, cauliflower, green beans, or asparagus
-Diced hard-cooked eggs
-Quartered cherry tomatoes
1. In a large salad bowl, mix together the garlic, lemon juice, salt, and mustard with a fork
2. Add the olive oil and stir with the fork until the dressing is well mixed. (I don’t emulsify the dressing as I feel it gets too heavy and thick.)
3. Add the salad ingredients and toss well.