Val and I frequent Bern’s when I’m at home. It’s the known hottest deal in town for a bomb steak dinner (under 30 bucks for soup, salad, potato, carrots, onion straws, veggies, and steak!). And we know where find bottles of red that they overstocked in the early 80s that are on the menu for $18-$24. When Val offered to make her favorite salad dressing from one of our favorite places at home, I couldn’t refuse.
Val’s Cesar Dressing
3 cloves of garlic
1/8 to 1/4 cup of olive oil
juice of 1-1/2 lemons
3 anchovies
1 egg
1/4 to 1/2 cup of shredded parmesan cheese
Cut one of the garlic cloves in have and smear it around the bottom and sides of a medium sized bowl like you’re greasing a pan. Crush the remaining garlic and add it to the bowl. Add the olive oil and lemon juice and whisk until blended. Add the anchovies and use the whisk to mash and stir until the anchovies are mostly broken down. Whisk in the egg until blended. Fold in the cheese. Taste and add more lemon juice or cheese if needed.
Val and I used this dressing to top a simple salad of baby spinach, cucumbers, carrots, and sliced almonds and then we scarfed it down like there was no tomorrow. A weekend of vacationing and, for me, acting like a vacationer can sure build up an appetite for fresh veggies!
