Baja Chopped Caesar Salad Eat Drink Southsoundmag 1 avocado, cubed. 1 handful cilantro, chopped for garnish. 2 to 3 radishes, thinly sliced. baja caesar dressing: (makes 4 servings) tip: try this dressing on grilled veggies, as a marinade for meat or seafood, or tossed with quinoa or rice. ½ cup whole milk greek yogurt. ¼ cup olive oil. 2 teaspoons gluten free worcestershire sauce. Jul 9, 2024. courtesy of ajax café. hit the road to breathe in the salt air and take in the marine views at the historic ajax café in port hadlock. enjoy a true northwest dining experience with a focus on fresh locally sourced seafood and ingredients. south of port townsend on the quimper peninsula, ajax is one of the region’s oldest.
The Salad You Won T Be Able Stop Making The Baja Chopped Caesar Salad 6 medium heirloom tomatoes. 1 handful baby tomatoes, halved (orange or yellow add great color) 8 ounces whole milk mozzarella, sliced into rounds, or 8 baby mozzarella balls, sliced in half. 1 handful spanish green olives. 1 handful fresh basil, finely chopped. sea salt and pepper to taste. extra virgin olive oil. Directions. whisk together garlic, anchovies, and dijon in a medium bowl. whisk in worcestershire and lime juice. whisk in egg yolk, pepper, and salt. whisking constantly, gradually stream in oil. The worcestershire sauce and fresh lime juice — not lemon juice! — are whisked in next. after that, whisk in the pasteurized egg yolk, black pepper, and kosher salt. the olive oil goes in next. Instructions. blend all dressing ingredients together. assemble the romaine pieces on a large platter and drizzle with dressing. sprinkle radishes, cilantro and avocado over the top. if using, sprinkle with feta or fresh grated parmesan cheese to serve. back.
Comments are closed.