Dish of 14 Oct 2008

GRAPE CEASAR SALAD

4 servings

I just love the creamy dressing with a hint of garlic. Crispy croutons, sweet grapes and Parmesan cheese compliment each other very well. Serve it as a first course or with roast chicken for a quick lunch treat.

2 heads of Romaine lettuce, rinsed and dried
2 cups of seedless red grapes, halved
½ cup of Parmesan cheese, shaved
2 cups of croutons
Dressing:
2 cloves of garlic, minced
7,5 ml (1 ½ teaspoon) dry mustard powder
2,5 ml (1/2 teaspoon) salt
good pinch of white pepper
¾ cup grape seed oil
¼ cup white wine vinegar
2 eggs, boiled for 1 ½ minutes

1. Make the dressing. In a mixing bowl whisk the oils, garlic, vinegar, mustard powder, salt and pepper well. In another mixing bowl, crack the eggs and whisk. Slowly add the oil mixture and whisk until the dressing is creamy. Taste and correct the seasoning.
2. Break the lettuce into bite size pieces and toss well in the dressing. Mix the grapes and croutons into the salad and serve on a big salad platter with the Parmesan cheese strewn over the salad. Finish with a generous grinding of black pepper

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