KITCHEN GARDEN : The Empress Caesar

There is no historical significance behind this name, it’s just a sophisticated salad, so it seemed to require the royal treatment, if you will. I love salads that are mostly vegetables, but they require a very robust dressing. While this dressing stands up and holds in highest regard the importance of honoring the role of the vegetable, it can also hold its own as a main dish. It’s complex in flavor, but simple in preparation. The variety of vegetables make for a gorgeous and seasonal plating. Enjoy enchanting your family and guests.


Time to Prepare : 30 minutes or less…Ease : Just get in the kitchen.

For the dressing (makes approx 1 cup)

  • 1 T (heaping) fresh dill, minced
  • 3 cloves of garlic, finely minced
  • 4 anchovies in oil, finely minced
  • 1 T and 1/2 tsp grated red onion
  • Zest of one lemon (approx 2 tsp)
  • 1/4 c sour cream
  • 2 T extra virgin olive oil
  • 2 tsp rendered bacon fat
  • 1 T white wine vinegar
  • 1 T lemon juice
  • 1 tsp vinegar-y hot sauce (like Frank’s)
  • black pepper
  • 1 T water (if needed to thin)
  • dash of smoked paprika (for plating)

For the salad

  • 14 oz can of hearts of palm
  • 1 english cucumber, chopped
  • 1 pint cherry tomatoes
  • 4-6 radishes, chopped
  • thinly sliced cooked beets
  • julienne carrots
  • fresh haricot verts
  • romaine hearts
  • 8 oz smoked bacon, cut or crumbled after cooking

Combine all the ingredients for the dressing, except the smoked paprika. Prepare your salad with any combination of the above ingredients, though the hearts of palm and bacon are mandatory. Plate and add a dash of smoked paprika.

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