Happy to be home! We spent the last week on the left coast visiting with my brother Todd and his amazing fiance Rebecca. We Love Rebecca! While we were gone there was some interesting weather here in Maine. The National Guard closed Main Street because high winds were blowing bricks off of the buildings downtown. Our county and the entire state of Maine both were in a state of emergency. The airlines were all discombobulated- so we had to delay returning for two days. That gave us time to enjoy even more food!
We had some wonderful meals out in sunny California. Tommy's was fantastic; Home magnificent; DeLessio divine; and San Tung consistently delicious. I'll be sharing information about each place over the next few days. Tonight we are recovering from jet lag and lack of sleep. Dinner was simple and healthy. No more indulgence for a little while (though I admit- I'm having a couple of spoons of chilled chocolate ganache while I write.)
I was in the mood for salad this afternoon- We brought the sun back with us from out west- it was a beautiful spring 70. I couldn't help that sooo-ready-to-get-my-hands-in-the-dirt feeling I always get when the weather turns warm. Rising Tide had some of the first local organic mesclun I've seen this year. Here is a recipe for dressing that is delicious and Caesar-y without all the fat of regular dressing.
Lemon-Yogurt Caesar Dressing
In a small nonreactive bowl place the following ingredients:
the juice and zest of half a lemon
1 teaspoon Tabasco sauce (or your favorite pepper sauce)
2 teaspoons Worcestershire sauce
1 clove of garlic- pressed or finely minced
1/2 teaspoon fresh cracked black pepper
1/2 teaspoon salt
1/4 cup freshly grated aged provolone or Parmesan cheese
using a microplane- grate 1/2 a granny smith apple- this must be so fine it's almost mushy
1/4 cup plain Greek yogurt
1 teaspoon pure maple syrup
1 Tablespoon rice vinegar
notice the distinct lack of any oil here...
Whisk all together until completely blended. Place clean washed greens on top of the dressing in the bowl. Use a rubber spatula or two to toss the greens to coat with the dressing. Scrape all of the bits up from the bottom of the bowl. Serve piled high on a chilled plate.
Top with Maine Shrimp (that have been marinated in lemon and garlic) and sauteed in a bit of olive oil until just cooked through.
-Savor. Linger. Enjoy!
-Cynthia
