RECIPE ALERT: Traveling Caesar Salad

Caesar Dressing
2 cloves garlic, peeled
1 anchovy fillet (it will taste delicious, trust us)
1 Tbsp Dijon mustard
2-3 tsp Worcestershire sauce
1-2 Tbsp lemon juice
Tabasco, to taste
Freshly ground black pepper
⅓ cup olive oil

In a food processor, place the garlic, anchovy, Dijon mustard, Worcestershire sauce, lemon juice, Tabasco, and pepper. Purée, then with the motor running, slowly and carefully pour in the olive oil. Taste and adjust the seasonings. Makes about ½ cup.

Salad
2 hearts of romaine, cored and sliced shin or any Spring lettuce mix
4 green onions, cleaned and sliced on a 45-degree angle
1 cup cherry tomatoes, any kind
½ cucumber, peeled and thinly sliced
1 can dark red kidney beans, drained and rinsed
Optional, 1 avocado, diced*
Optional, ⅓ cup grated Parmesan cheese
Optional, ¾ cup roasted and salted corn kernels

When ready to eat, toss together all ingredients except the corn. Top with dressing and garnish with corn kernels. Reserve any remaining undressed vegetables and dressing for the next day!

*Avocados are a terrific addition to almost any salad; however, if they are served in a traveling dish, they should travel whole and then be split, seeded and cut just before serving.