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Caesar Salad

At Kootenay Spice we like to infuse anything and everything we can with garlic. Naturally, our Caesar salad is no different!

We start with making a double batch of our garlic aioli. If you are short on time (or energy), real mayonnaise with a clove or two of minced garlic mixed in will work in a pinch. Trust us though, if you have the time it is well worth it to use garlic aioli as a base for your Caesar salad dressing.

We also make our own bread crumbs for our Caesar salad. We like to make a small loaf of bread out of Italian seasoned pizza dough and chop it into bite-size pieces. We then broil them in the oven for 10-20 minutes and let them continue to dry on the counter for an hour or two.

If you missed it above, here is a link to our garlic aioli recipe.

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For Kootenay Spice Caesar Salad (serves 3-4) you will need the following:

for the dressing:

DSC030062 teaspoons fish sauce
juice of 1/2 a lemon
1 teaspoon hot mustard
1 teaspoon Worcestershire
1 cup homemade aioli
1/2 cup grated Romano cheese (or Parmesan)
pinch of salt

 

In a non-metallic bowl, blend the dressing ingredients. Cover and refrigerate for at least 1 hour.

for the salad:

prepared, chilled dressing
1 head romaine lettuce (or 2 bunches romaine hearts)
1 cup seasoned croutons
pinch of pepper
1/2 fresh lemon, thinly sliced

Chop the lettuce into bite-size pieces and place in a large salad bowl. Add the croutons and mix well.

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Cover the lettuce & croutons with dollops of the dressing, gently tossing every now and again until the lettuce is evenly coated.

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Portion the dressed salad into salad bowls, sprinkle with pepper and serve with sliced lemons. In these photos, we have added strips of marinated chicken breast. Shrimp, scallops and beef also make great toppings!

Enjoy!

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garlic aioli

I’m sure we’ve mentioned before that at Kootenay Spice, we absolutely love garlic! This garlic aioli recipe is a long-time favourite of ours, known to many of our friends as ‘that awesome garlic sauce’.

We use this sauce with so many meals! Dipping crab, steaks, lobster, pork, any meat really! It also makes a fabulous base for Caesar salad dressing. If you love garlic, this is a must-try recipe!

You will need:

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1 room temperature egg yolk (let egg sit at room temperature for about an hour before separating)
½ cup vegetable oil
5 cloves garlic
Pinch rock salt
Splash of lemon  juice

First, we need to create somewhat of a paste with the garlic. Start off by carefully squishing it with the base of the blade of a large knife and chopping it into small pieces. Add a pinch of rock salt (we use Kootenay Spice Smoked Rock Salt).  DSC05044

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Continue chopping and squishing until it starts to form a paste.

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Put the egg yolk and garlic paste in a small mixing bowl and whisk together. An electric hand mixer is ideal if you have one. Shannon also has a Tupperware® chopper/mixer that works quite well.

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While whisking, add the oil very slowly, a few drips at a time to start. Too much oil at the beginning will result in the aioli not thickening. The whisking process should take at least ten minutes, up to 20.

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Continue drizzling the oil into the bowl while whisking. You can add up to a teaspoon at a time once you are about half way through your oil and the sauce is beginning to thicken. Once the oil is used up, add a few drops of lemon juice and whisk it into the mix.

The end result should have a consistency like soft butter, or a little thicker than mayo.

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There you have it, Kootenay Spice’s garlic aioli, a.k.a. ‘awesome garlic sauce’. Enjoy!