Extra Garlic Kind of Spicy

I forgot to mention the negative experience I had at the Pearl Izumi outlet store. Michael and I went in there to check out their cycling shoes. I need to get the right pair before my Portland Century training starts for real. I want to practice on the bike trainer with clipping in and out. The sales guy made a colossal faux pas in my opinion. He came up to me and said, “Oh are you looking for cycling shoes? For spinning?”

Um, what? Because I’m a WOMAN I can’t be shopping for cycling shoes for a serious event like, oh I don’t know 100 MILES? I was so insulted. We left shortly after that. I was really insulted and even if I had found cycling shoes at a great price I didn’t want that idiot to get my commission. I have nothing against spinning but his assumption was silly.

I still didn’t have an appetite Saturday night but I knew I had to eat for nourishment. I was at a negative for calories for the day and made myself eat dinner. It was really good, too. Michael made Caesar salad dressing from scratch.

Caesar Salad Dressing

Recipe courtesy Wolfgang Puck (adapted)

1 egg yolk
3 tablespoons fresh lemon juice
1 tablespoon minced garlic
1/2 teaspoon Worcestershire sauce
1/4 teaspoon red pepper flakes
1 tablespoon Dijon mustard
2 anchovy fillets, mashed
Scant 1 cup vegetable oil
1/3 cup extra-virgin olive oil
Salt and freshly ground black pepper
1 large head romaine lettuce, cleaned and cut into 1 to 2-inch pieces
Freshly grated Parmesan
2 cups croutons

Michael made the dressing on his own. I just took photos and put things away when he was done with it. I still wasn’t feeling quite myself.


I honestly had no idea that Caesar salad dressing had a raw egg in it. Not sure how I feel about that. Apparently raw eggs can carry salmonella but I figured we would be okay. Michael said he did not use the vegetable oil that the recipe called for.


The fresh lemon juice really made the recipe I think. Plus all the garlic. Michael put a lot more in it than the recipe called for but I LOVE garlic. There’s no such thing as too much, in my opinion.


Extra garlic means extra spicy. Yum! Instead of anchovy fillets we used anchovy paste.


I prepped the romaine salad and mixed the dressing, then tossed the salad and dressing in a bowl to coat everything.


Shredded fresh Parmesan to put on the lettuce and Michael blackened the salmon fillets.


Topped the salad with the salmon and dinner was served. It was delicious. The dressing was a little runny but it’s better the second day once it thickens up a little. The flavors were good and it was indeed spicy.


I had a glass of white wine to go with dinner. Michael and I finally watched “The Social Network.” It was a good movie, hardly Oscar-worthy in my opinion, and it was surprising how much of a dirt bag the Facebook guy was. Talk about stabbing your friend in the back!


The rain and wind was strong outside Saturday night. Michael built a fire while we watched the movie and I had some ice cream for dessert! πŸ™‚

Sunday

I woke up Sunday feeling pretty good. I decided that I would have some oatmeal and Jasmine Pearl tea for breakfast and then give swimming a try.


The quickest way to tell if I’m over a sickness is swimming. If I’m not back to my old self, swimming is VERY hard. In fact it will feel like I’m suffocating and can’t catch my breath. Thankfully that was not the case Sunday morning. I was slow, yes. My stamina was NOT what it should be. But I was able to swim 94 lengths in 55 minutes (about 1.25 miles) without feeling like I was dying.


I relaxed in the hot tub and sat in the steam room to help with my congestion then headed home. It was good to be back to my routine. And fancy that–swimming brought back my appetite!!

QUESTION: Do you make your own salad dressing? What is your favorite recipe?

11 Responses

  1. Wow dinner looks fabulous! I do make my own salad dressing always. I usually just use some good evoo and a splash of vinegar, but sometimes I’ll make a vinaigrette.

    I’m getting The Social Network tomorrow from Netflix – I’m sooo excited to see it!

    1. I want to try making my own dressing more often. I’m scouring the internet for dressing recipes now. πŸ™‚

      The Social Network made me want to quit Facebook honestly…but I won’t. I’d lose touch with friends and family. πŸ™

  2. Always. Way way way too easy not to make yourself. No preservatives or weird stuff, only tastiness!

    I nearly always make a variant on a classic vinaigrette: two parts extra-virgin olive oil, one part vinegar, dollop of mustard, pinch of kosher salt, a few grinds of black pepper, small minced garlic clove. Whisk everything but the oil together, then whisk the oil in slowly. Mustard is the emulsifier.

    I use balsamic vinegar, sherry vinegar, cider vinegar, white wine vinegar, rice vinegar…….. Occasionally we have some really special fruit vinegar from a company that sells at the PSU farmers’ market… I often add fresh herbs or dried thyme/oregano. Depends on my mood.

    On the subject of raw egg: my take is that the amount of raw cookie dough I’ve put in my mouth in the last 25+ years hasn’t killed me yet, so…. Also, if you’re using organic eggs from humanely raised chickens the risk of salmonella is WAY lower. For reals. πŸ˜‰

    1. Hahaha! No kidding! I’ve eaten so much raw cookie dough in my life and nothing EVER happened.

      We make a simple vinaigrette. Balsamic vinegar, olive oil, salt, pepper and some herbs.

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