Randy’s Recipes: Caper Caesar Salad

 

Randy’s Recipes: Caper Caesar Salad

 

For heavy-on-the-veggie eaters, the caper berries in this recipe replaces the anchovies normally found in regular Caesar salad recipes. There’s no need to measure any quantities, either — just use the amounts which suits your tastes. One head of lettuce will generally make about four 1-quart containers, and will keep for a couple of days in the refrigerator.

 

Lettuce (Iceberg, Romaine, or those which suit your preferences)

Carrots, bias-cut (I generally use baby carrots, but it doesn’t matter)

Sprinkle Parmesan Cheese

Capers, finely diced

Green Olives, diced chunkily (optional)

Other raw vegetables of your choice (optional)

Croutons (optional; Make your own by substituting bread for the pita wedges in my toasted pita chips recipe)

 

Variants:

Canned or frozen vegetables: stringbeans, asparagus, peas, etc., sliced

Chunk or shredded cheeses

Meats: antipasto-style; chicken, turkey, salami, ham, etc., sliced

Bacon or bacon-substitute bits

Nuts: peanuts, sunflower kernels, pistachios, pecans, walnuts, filberts, etc.

Hard-boiled eggs

Marinated artichokes, sliced

Meals: corn or Matzah

Bread crumbs

Hearts of Palm, sliced

Craisins

Raisins

Mandarin oranges

Beans

Pasta

Ramen or chow mein dry noodles

Bulgur Wheat

Quinoa

 

Cut all non-raw and non-vegetable items and put aside. Cut the lettuce and vegetables and place in a large colander. Rinse well, leaving water moisture in lettuce. Transfer to a large bowl. Sprinkle lettuce with parmesan cheese and mix, coating well. Add all other ingredients and toss well.

5.4 Yums Up

 

Update: In fairness to respect of food classification, I changed wording from my original article to reflect this. This corresponds to the more exacting terminology correlating to “conscientious consumption”, I’ll call it, of  food evolution and its processes. Of recent note is the topic being reported, breaking roughly half-an-hour ago in news outlets, of the amount of filler found in sprinkle Parmesan cheese canisters. The food additive, known as cellulose, “plumps” food by extending its volume. It is a vegetative, organic product produced by the plant kingdom. While it is used by humans in the manufacture of many products, including as wood pulp used in the production of paper, it is also the stringy stuff you find when you bite into a stalk of celery. Basically, it’s plant fibre. It is being used in sprinkle Parmesan cheese, basically as an anti-caking agent — I guess the issue under recent investigation is whether the amounts added represent more “filler” than initially stated. I realize the importance that people might place on food labelling, it’s accuracy, and what is going into their foods and packaging. It is an established, acceptable product, in my estimation, to add to packaged foods, and I’ll continue to do so, despite this contrary media storm. I just thought it was important to correct my usage of certain words, given hardcore adherance by some to their definitions, and I note that with respect, as it does matter to them. I would expect the same, say, from other labellers — for example, it’s important to label Kosher products correctly, for religious adherance. Now let’s focus on the double-standards applied to labelling Israeli products, versus no requirements applied to items produced in acknowledged “conflict” zones, and we’ll be all set. For now, I’ll continue sprinkling my cheese as I please!

 

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One response to “Randy’s Recipes: Caper Caesar Salad

  1. Pingback: The Liebster Award #2 | News Notes 1

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