Recipe: Classic Caesar Salad with Blackened Mahi
By Chef John Stillmunks with Sneakers Sports Grille
Ingredients
2 cloves garlic, finely chopped
3 anchovy fillets
1/2 lemon, juiced
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 egg yolk
1 dash Worcestershire sauce
1/4 cup olive oil
1 pinch salt and ground black pepper to taste
1/2 head romaine lettuce, chopped
1/4 cup grated Parmesan cheese
2 tablespoons croutons
Directions
Mash garlic with anchovies in a large salad bowl. Whisk lemon juice, red wine vinegar, Dijon mustard, egg yolk, and Worcestershire sauce into the anchovy mixture until mixture is smooth and creamy. Gradually whisk olive oil into the dressing, pouring the oil into the dressing in a thin stream while stirring constantly. Season with salt and black pepper.
Gently mix romaine lettuce and Parmesan cheese into the dressing until thoroughly coated; serve salad topped with croutons and a few shavings of Parmesan Cheese
Top with Blackened Mahi
Enjoy!
To Blacken Mahi Mahi
Heat a pan with some oil over hot heat.
Dry the fillets with paper towels.
Liberally sprinkle the blackening spice on one side of the fillets and place seasoned-side down in the pan for 3 minutes.
Flip the fillets and sear until cooked through, 3 minutes more.
Copyright 2017 by WJXT News4Jax - All rights reserved.
