This week’s recipe is from Bridget again! Bridget is one of Spira’s Karma-Yogi. She helps us keep our facility spotless as well as giving front desk support to the teaching staff. She finished Spira’s 200 Hour Teacher Training last year and she is currently enrolled in Spira’s mentorship program. Bridget is also a mom and a Licensed Nutritionist.
Once upon a time I used to teach cooking classes to high school students, and help prepare community dinners with Northwest Community Kitchens. I gained a wealth of knowledge as cooking skills, recipes, nutrition knowledge, and food traditions were shared amongst members and colleagues. This dressing is inspired by one of those shared recipes during my time with NCK. You can make a big batch and keep it in the fridge for up to a week. Certainly use this as you would any Caesar dressing, I like to mix it with raw shredded brussels sprouts, or chopped kale and shards of parmesan although the options are limitless. This dressing is good with raw broccoli, cauliflower, shredded cabbage, chard, or mixed greens with carrots. Using hardy greens makes it a great salad to prepare ahead and eat after it’s marinated in the flavor a bit. I often make a big batch, and eat it over the next day or two.
2 Tablespoons Dijon mustard
1 Tablespoon Red wine vinegar
½ cup Olive oil
2-4 Anchovies
Juice of 1 Lemon
1 garlic clove
S+P
Place all ingredients in a food processor or a high speed blender and mix until combined. Adjust seasonings to taste.