Basalmic Caesar Salad Dressing

 Start with the dressing. If you can get it together the day before that would be good. If not just do it before you start on the salad. Or any time in between. The longer it sits in the fridge getting all of it’s flavors together the better.

In a smallish mixing bowl start with 1 cup of real good extra virgin olive oil and 1/3 cup good Modena basalmic vinegar. A splash of red wine, pinch of salt, pinch of black pepper, 1/2 cup grated parmesan cheese. Cut a lemon in half and squeeze the juice from both halves in to the mix and put the skins in. Add a few fresh basil leaves chopped up or a generous pinch of dried. Whisk it up, leave the whisk in the bowl and put it in the fridge. Whisk it up a few times while it’s getting it’s stuff together waiting for it’s debut. It goes great with spinach salad. In fact you can also see it  included in our spinach salad recipe.

It’ll keep for 2-3 weeks in the fridge. Put it in a jar with a screw on cap or a plastic container with a lid. It’ll settle and separate so shake it or whisk it before you use it again.

 Start with the dressing. If you can get it together the day before that would be good. If not just do it before you start on the salad. Or any time in between. The longer it sits in the fridge getting all of it’s flavors together the better.

In a smallish mixing bowl start with 1 cup of real good extra virgin olive oil and 1/3 cup good Modena basalmic vinegar. A splash of red wine, pinch of salt, pinch of black pepper, 1/2 cup grated parmesan cheese. Cut a lemon in half and squeeze the juice from both halves in to the mix and put the skins in. Add a few fresh basil leaves chopped up or a generous pinch of dried. Whisk it up, leave the whisk in the bowl and put it in the fridge. Whisk it up a few times while it’s getting it’s stuff together waiting for it’s debut. It goes great with spinach salad. In fact you can also see it  included in our spinach salad recipe.

It’ll keep for 2-3 weeks in the fridge. Put it in a jar with a screw on cap or a plastic container with a lid. It’ll settle and separate so shake it or whisk it before you use it again.

 

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Best basalmic dressing you will ever have and you made it!
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Cuisine Italian
Prep Time 5 minutes
Servings
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Cuisine Italian
Prep Time 5 minutes
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Sauteed Spinach

Sautéed Spinach poppopcooks.com

Sautéed Spinach, besides being real good it is also real good for you. Ya know? Spinach, garlic and olive oil.

 

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Put the widest skillet that you own on med. low heat and add about 3 tbsp. (you can drizzle it in and “eyeball it”) good EV olive oil. While it’s heating up chop up 6 garlic cloves add to the pan. Squeeze in the juice from half a lemon. Salt and pepper to taste. This is optional, a pinch of crushed red pepper. We like it because it livens things up a little.

Sautéed Spinach poppopcooks.com

 

Don’t add the spinach until the rest of your course is on the plates. Have a pancake flipper ready and start tossing it all, getting the garlic and spinach mixed together. The spinach is going to wilt real quick so be ready to portion it out to the plates when it is as wilted down to how you like it. Divvy it up on the china and enjoy!

Sautéed Spinach poppopcooks.com

 

 

 

 

 

 

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A great veggie.
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Course Veggie
Cuisine Italian
Prep Time 1
Cook Time 1-3 minutes
Servings
Ingredients
Course Veggie
Cuisine Italian
Prep Time 1
Cook Time 1-3 minutes
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
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Instructions
  1. Put the widest skillet that you own on med. low heat and add about 3 tbsp. (you can drizzle it in and "eyeball it") good EV olive oil. While it's heating up chop up 6 garlic cloves and to the pan. Squeeze in the juice from half a lemon. Salt and pepper to taste. This is optional, a pinch of crushed red pepper. We like it because it livens things up a little.Don't add the spinach until the rest of your course is on the plates. Have a pancake flipper ready and start tossing it all, getting the garlic and spinach mixed together. The spinach is going to wilt real quick so be ready to portion it out to the plates when it is as wilted down to how you like it. Divvy it up on the china and enjoy!
    Sautéed Spinach poppopcooks.com
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