Caesar Salad
This classic Caesar salad recipe combines crisp romaine, crunchy croutons, and a creamy Caesar salad dressing made with Kinder’s The Blend Seasoning. Use the lower amount of fish sauce for a more subtle Caesar flavor, or add the full amount for a punchier dressing with a little more depth. The dressing also works well in a Caesar pasta salad for an easy twist on the classic.
Ingredients
Dressing
1 cup good quality mayonnaise
2 Tbsp fresh lemon juice
1 tsp Dijon mustard
1 tsp Worcestershire sauce
1 to 2 tsp fish sauce or anchovy paste (1 is mild, 2 is more aggressive)
2 cloves garlic, microplaned
¼ cup freshly grated Parmesan
1 to 1 ½ tsp Kinder’s The Blend Seasoning
1 to 2 Tbsp water, if needed to loosen
Salad
3 romaine hearts, cut into large bite-size pieces, washed, and spun dry
Instructions
In a medium bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, Worcestershire sauce, fish sauce or anchovy paste, microplaned garlic, grated Parmesan, and Kinder’s The Blend Seasoning. Whisk until smooth and creamy. If the dressing is too thick, add 1 to 2 tablespoons of water until it reaches a spoonable consistency. Taste and adjust with additional lemon juice or The Blend if needed.
Place the romaine in a large bowl. Add several spoonfuls of dressing and toss thoroughly so every leaf is evenly coated. Add the croutons and toss again. Add more dressing as needed, being careful not to overdress. Season to taste with Kinder’s The Blend.
Finish with freshly grated Parmesan and serve immediately while the croutons are crisp and the romaine is cold.
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Caesar Salad
This classic Caesar salad recipe combines crisp romaine, crunchy croutons, and a creamy Caesar salad dressing made with Kinder’s The Blend Seasoning. Use the lower amount of fish sauce for a more subtle Caesar flavor, or add the full amount for a punchier dressing with a little more depth. The dressing also works well in a Caesar pasta salad for an easy twist on the classic.
Ingredients
Dressing
1 cup good quality mayonnaise
2 Tbsp fresh lemon juice
1 tsp Dijon mustard
1 tsp Worcestershire sauce
1 to 2 tsp fish sauce or anchovy paste (1 is mild, 2 is more aggressive)
2 cloves garlic, microplaned
¼ cup freshly grated Parmesan
1 to 1 ½ tsp Kinder’s The Blend Seasoning
1 to 2 Tbsp water, if needed to loosen
Salad
3 romaine hearts, cut into large bite-size pieces, washed, and spun dry
Instructions
In a medium bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, Worcestershire sauce, fish sauce or anchovy paste, microplaned garlic, grated Parmesan, and Kinder’s The Blend Seasoning. Whisk until smooth and creamy. If the dressing is too thick, add 1 to 2 tablespoons of water until it reaches a spoonable consistency. Taste and adjust with additional lemon juice or The Blend if needed.
Place the romaine in a large bowl. Add several spoonfuls of dressing and toss thoroughly so every leaf is evenly coated. Add the croutons and toss again. Add more dressing as needed, being careful not to overdress. Season to taste with Kinder’s The Blend.
Finish with freshly grated Parmesan and serve immediately while the croutons are crisp and the romaine is cold.