Dressing:

1 tsp. grated lemon zest
3 tbsp. fresh lemon juice, strained (no pulp)
2 or 3 cloves minced garlic
1/4 cup rice vinegar (red wine vinegar or balsamic is fine)
2 tsp. crushed basil
1 tsp. crushed oregano
3/4 cup extra virgin olive oil
1/2 tsp. salt (Kosher is best)
1 tsp. coarsely ground black pepper

Combine lemon zest, lemon juice, minced garlic and vinegar in a small bowl. Whisk well until thoroughly blended. Add basil and oregano. Slowly add olive oil, whisking constantly until smooth. Add salt and pepper. Whisk. Set aside to develop flavors.

Yields 1 1/2 cups. May be stored in a glass cruet. Shake well before each use.

Caesar Salad:

head romaine lettuce
croutons
Parmesan cheese

Wash, trim and chop a head of romaine lettuce. Place in a salad bowl. Top with good quality croutons. With a vegetable peeler shave off several pieces from a wedge of Parmesan cheese and arrange on top of greens. Drizzle with dressing.

Variation: Grill two boneless, skinless chicken breasts, cut them diagonally and arrange the slices on the salad.

Submitted by: Lily