This is one of my favourite recipes to make for dinner on a hot day. It’s cool, quick and extremely tasty. Plus it’s an easy way to get a lot of vegetables into your day’s diet without really trying. The recipe is passed down from family friends in my birthplace of Peterborough, Ontario.
Peterborough Garlic Caesar Salad Recipe
- 1/4 c extra virgin olive oil
- 1/2 c sour cream (or light, or yogurt)
- 1/2 c Parmesan cheese
- 1 Tbsp mayonnaise
- 2 Tbsp lemon juice (or half a lemon)
- 2 tsp Worcestershire sauce
- 1/8 tsp curry
- 3 cloves garlic
We use fresh grated Parmesan cheese, Vegenaise in place of the mayo because of its higher omega-3 content, fresh squeezed lemon and homegrown garlic. Three cloves will make the dressing extremely garlicky. We love this, but if you’re not as much of a garlic lover, try cutting it down to two cloves.
Blend in a blender or food processor. Toss with Romaine or a mix of Romaine and another lettuce.
Today I used this dressing on a whole head of Romaine mixed with a whole head of red leaf lettuce. I really like how the colours and textures of the two lettuces blended.
This made enough for two large dinner-size portions, plus one smaller portion left over. And there is still plenty of dressing left over, which makes a great spread on sandwiches.