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Old 04-23-2010, 12:48 AM   #14
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Join Date: Jan 2010
Location: Arizona
Posts: 2,094

S/C/G: h254/IP248/186/130 or size 4

Height: 5'5" size 12 mostly


Try either of these. Leave the cheese out if you feel it is a cheat.

Eggless Caesar Dressing
Copyright 2010 Martha Stewart Living Omnimedia, Inc. All rights reserved.

Ingredients (to make 1-1/2 cups)
4 small cloves garlic
teaspoon coarse salt
12 anchovy fillets
1 tablespoon plus 1 tsp finely grated lemon zest
1/3 cup freshly squeezed lemon juice (approx. 2-3 lemons)
2 tablespoons drained capers rinsed
1-1/2 teaspoons dried mustard
teaspoon freshly ground pepper
1 cup extra virgin olive oil
cup finely grated parmesan cheese (omit to be on IP plan but use for your family or guests)

1. Mash garlic and salt using a large mortar and pestle. Add anchovies, zest, capers, mustard, and pepper; mash to form a paste. Stir in lemon juice. Add oil in a slow, steady stream, working pestle until emulsified; work in cheese. (Or, puree all ingredients except oil and cheese in a blender. Add oil in a slow steady stream, blending until emulsified. Transfer to a bowl; stir in cheese.) Dressing can be refrigerated in an airtight container up to 3 days. Serve at room temperature.


Emeril's Eggless Caesar Salad

2 lemons, juiced
1 clove garlic, minced
1 tablespoon Dijon mustard (annie's organic is sugar free and wine free)
1 tablespoon anchovy paste
1/8 teaspoon ground black pepper
2 tablespoons canola oil
1 head romaine lettuce, washed and dried, torn into bite-size pieces (about 10 cups)

In a mixing bowl combine the lemon juice, garlic, mustard, anchovy paste, salt, and pepper.
Whisk in the canola oil to blend.
To Serve:
In a large salad bowl, toss the lettuce with the dressing.

My Progress Photos

Taking this 10 pounds at a time!

You have to choose - eat how you want to look, or look how you want to eat...
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