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Издатель
Chimichurri

Ingredients
* 3 bundles fresh parsley, very finely chopped (flat-leaf only)
* 1 bundle fresh cilantro very finely chopped
* 3–4 cloves garlic, finely minced
* 1–2 tbsp dried or fresh oregano
* 1 shallot finely diced
* 1 tsp red pepper flakes (use 1 fresh fresno pepper if you can find it)
* 1 cup extra-virgin olive oil
* 2–3 tbsp red or white wine vinegar
* Salt and pepper to taste (start with ¾ tsp)
Method
1. Finely chop the parsley and cilantro by hand. No food processor. Add all into a bowl.
2. Mince garlic and add to bowl
3. Dice up shallot, Fresno pepper (if using) and add to bowl
4. Add oregano, red pepper flakes, salt and pepper
5. Stir in vinegar.
6. Slowly add olive oil and mix until loose but spoonable.
7. Let rest at least 30 minutes (1–2 hours is better) before using.

Caesar Salad

Servings: 4-6 servings

Prep Time: 15 minutes

Ingredients

For the Dressing
• 1/4 cup fresh lemon juice (1-2 lemons)
• 1/2 tsp Worcestershire sauce
• 1 egg yolk
• 2 anchovy fillets
• 2 garlic cloves, minced
• 1 tsp Dijon mustard
• 1–2 tsp capers, mashed
• 1 oz grated Parmesan
• 1/2 cup extra virgin olive oil
• 1 tablespoon tequila
• Salt & freshly ground black pepper, to taste

For the Salad
• 12 oz romaine lettuce or 2 medium sized heads, torn into bite-sized pieces
• 1 oz grated Parmesan
• Optional: Croutons & extra capers for garnish

Directions

Mash anchovies, capers, and garlic into a paste in a wooden bowl. Mix in Dijon.

Whisk in lemon juice, egg yolk, Worcestershire, tequila, and black pepper.

Slowly drizzle in olive oil while whisking until creamy. Stir in Parmesan and adjust seasoning.

Add romaine and toss to coat.

Top with extra Parmesan, croutons, and capers (optional). Serve immediately.
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