Good Recipes from Friendly Eaters
Caesar Salad with Sugar Snap Peas
2 tablespoons red wine vinegar
3 tablespoons Worcestershire sauce
2-3 cloves garlic, pressed or minced
1/4 teaspoon dry mustard
4 tablespoons extra virgin olive oil
1/4 cup shredded Parmesan cheese
1 head leaf lettuce, washed, trimmed and chopped into bite-size pieces
1 cup sugar snap peas
1 cup croutons*
Combine red wine vinegar, Worcestershire sauce, garlic and mustard in a small bowl. Gradually stir in olive oil. Mix in Parmesan cheese and set aside. Place lettuce in a large salad bowl along with sugar snap peas and croutons. Toss salad, adding additional Parmesan cheese if desired.
* To make your own rye croutons: Cube 4 slices of thick-cut rye bread. Toss with 1-2 tablespoons of olive oil and toast on a baking sheet at 350F for 8-10 minutes until they are golden and crispy.
From cookingontheside.com.
| Print article | This entry was posted by Danielle on March 29, 2010 at 10:47 pm, and is filed under Appetizer. Follow any responses to this post through RSS 2.0. You can leave a response or trackback from your own site. |
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