The warm wonder of curry adds a delicious flavour twist to this tangy salad.
1 head romaine lettuce, washed and dried
2 mandarin oranges, peeled and separated
1/3 cup (80 mL) grated Parmesan cheese
Curry Caesar Dressing
3/4 cup (175 mL) mayonnaise
2 Tbsp (30 mL) minced garlic
2 Tbsp (30 mL) capers
4 anchovy fillets, drained
1 tsp (5 mL) prepared mustard
2 Tbsp (30 mL) grated Parmesan cheese
2 Tbsp (30 mL) lemon juice
Pinch of salt
1/2 tsp (2 mL) black pepper
1 Tbsp (30 mL) curry powder
1/2 tsp (2 mL) Tabasco sauce
2 Tbsp (30 mL) olive oil
2 Tbsp (30 mL) butter
1 tsp (5 mL) minced garlic
1 tsp (30 mL) minced ginger
1 cup (250 mL) canned chickpeas
1/4 cup (60 mL) chopped cilantro
1/2 tsp (2 mL) cumin
Salt and pepper, to taste
To prepare dressing, combine mayonnaise, garlic, capers, and anchovies in food processor and blend until smooth. Add remaining ingredients and blend until smooth.
To prepare croutons, heat oil and butter in frying pan, add garlic and ginger, and fry until light brown, about 4 minutes. Discard ginger and garlic and shallow-fry chickpeas until golden. Remove from heat and add cilantro, cumin, salt, and pepper. Cool to room temperature.
Pour Curry Caesar Dressing into bottom of large salad bowl. Add romaine and toss until lettuce is coated. Add oranges and croutons and toss lightly to mix. Sprinkle with cheese and serve. Serves 4.
source: “Spring Dinner Party“, alive #282, April 2006