Posts Tagged ‘Eat Shrink and Be Merry’


Lately  I have been enjoying a lot of salads. One of my favorite salads is a Caesar salad as sometimes I’m just too tired to chop up a million vegetables. All I need is some romaine lettuce, and I’m good to go. Well not exactly, I need a fabulous caesar salad dressing too. My friend gave me one years ago, but decided to go on line to the Food Network to see if I could find test out another dressing. (or two)

DRESSING #1 courtesy of Trish Magwood, Party Dish


Roasted Garlic

  • 1 head roasted garlic (see below)
  • 1 tablespoon vegetable oil


  • 2 cloves garlic
  • 2 anchovy fillet
  • 2 tablespoons capers, drained and rinsed
  • 1/2 teaspoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1/4 teaspoon Worcestershire sauce
  • 1/4 cup  vegetable oil
  • 2 tablespoons low fat mayonnaise
  • 1/4 teaspoon freshly ground black pepper
  • 1 head romaine lettuce, chopped
  • 1/4 cup freshly grated or shaved parmesan


Roasted Garlic

  1. Preheat oven to 375 degrees F (190 C).
  2. Slice stem end off garlic. Place on a sheet of aluminum foil. Drizzle with the oil. Wrap garlic and place on a baking sheet. Bake for 35-45 minutes or until softened. This can be done ahead up to one day ahead. Let cool.


  1. In the bowl of a food processor, pulse roasted garlic, raw garlic, anchovies and capers.
  2. Process until finely minced. Add Dijon mustard, lemon juice and Worcestershire sauce. With motor running, slowly drizzle in vegetable oil and finish with mayonnaise to achieve a creamy consistency.


  1. Season with black pepper and salt if needed, to taste.
  2. In a large bowl, tear lettuce into bite size pieces, Add dressing, croutons, and cheese to the bowl, and toss well
  • 1/2 cup Miracle Whip
  • 2 tablespoons olive oil
  • 1/4 cup freshly grated Parmesan cheese (about 1 ounce/30 g)
  • 1 hard-cooked Omega-3 egg
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon balsamic vinegar
  • 2 large garlic cloves, crushed and minced
  • 1 teaspoon honey or granulated sugar
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon anchovy paste (optional)
  • 1/8 teaspoon freshly ground black pepper


Whiz all ingredients in a food processor. (how easy could that get).

whizzz me up too please


two awesome dressings…two awesome salads.


In my humble opinion, I liked the first recipe better. There was something about the texture of the egg in the second dressing that didn’t have the same appeal to me.

However to be honest, I really really prefer the recipe I have been using for years: (courtesy of my friend Sherry)

3 tablespoons olive oil, 1 tablespoon red wine, 1 garlic clove, 1 tablespoon parmesan, 1/4 tsp salt. 1/4 tsp pepper, 1/3 tsp dry mustard, 1 anchovy.

No need for a million ingredients!!

Enjoy your salad everyone!!

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