No matter how much I enjoy a salad, I can never create it. When you say “salad” I hear “chopped Israeli salad” even though I know very well that there is no limit to the way you can cut, prep and dress those veggies. While I was grilling that brisket for shabbat, my wife was in control of the salad situation, and made this wonderful “Green Goddess Ceaser Salad with a Cucumber and Dill Dressing. Today, I let her share the recipe with you.
I have always felt that salads are boring and time-consuming to make (all that chopping!). The only way I would eat one is if it was dressed and had tons of different colored veggies in it. I also always hated store-bought salad dressing because it seemed too always be too sweet, rich or creamy (aka fattening). When I did make a salad I would just dress it with olive oil, parsley and lemon; a recipe my Dad uses every time he makes a salad.
Recently I discovered that I love a simple Caesar salad, but I didn’t want to waste calories on a traditional creamy dressing. So here is my healthy version of a traditional Caesar, which I will call,“ Green Goddess Caesar Salad”, which consists of fresh crisp romaine lettuce with cucumber and capers. I just planted a vegetable and herb garden and wanted to start experimenting with herb based dressings. Dill has a wonderful flavor and is a perfect “star” for a deliciously enticing dressing!
- 1 Tablespoon of Dijon mustard
- 3 Tablespoons of Red Wine Vinegar
- 5 Tablespoons of Olive Oil
- 1 medium cucumber
- 2 cloves of garlic
- 1 Meyer Lemon
- A whole bunch of dill
- Salt and pepper to taste
Throw it all in an electric mixer and mix until smooth.
If you want a creamy version of this recipe, just substitute the olive oil for an olive oil based mayonnaise, or my preference, Vegenaise. Pour over crisp romaine lettuce, capers and chopped cucumbers. Add some toasted croutons for an extra crunch and enjoy!