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Caesar Isn't Just for Salad

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By: Beth D'Addono
Caesar Isn't Just for Salad

Caesar, the Roman emperor, should have heeded the soothsayer's warning to “Beware the Ides of March." Turns out that was a very bad day for him. Caesar, the salad, on the other hand, has nothing to worry about on March 15, or any other time of the year.

The popular toss of crisp romaine bathed in just the right blend of olive oil, Dijon mustard, garlic, Parmesan, anchovy and lemon makes a savory addition to any meal. Add in a protein like grilled chicken breast or salmon, and you have a healthy, well-balanced meal.

Although traditionally served on salad, this bold dressing can flex its muscles in all kinds of ways, if you just think outside the bowl.

 

  

It's a Wrap

For a quick lunch that packs quite a flavor wallop, consider the Chicken Caesar Wrap. Dusted with garlic powder and plenty of black pepper, the piquant notes of citrus, Parmesan and olive oil create the perfect pick-me-up for a ho-hum piece of chicken breast.

Think Green

Because traditional Caesar dressing is known for its essence of anchovy, garlic and Parmesan, it's the ideal dipping sauce or topping for fresh veggies. Add some oomph to Herbed Green Beans with a drizzle of Caesar spice, and you have a side dish with staying power.

Brawny Bruschetta

Bruschetta is the ultimate flavor delivery system. Toast rounds of chewy French bread, and the resulting rafts of crusty goodness can stand up to everything from juicy tomatoes to toppings of seafood, seared steak and barbecue. Caesar-ize this recipe for Mediterranean Bruschetta by tossing the tomatoes in a garlicky Caesar dressing for added gastronomic heft.

Caesar Speared

There's nothing that says spring more than the first crop of local asparagus, crisp and delicately earthy. Pair this prized vegetable with the sizzle of anchovy, lemon and garlic and this Asparagus Crepe with Citrus Vinaigrette goes from blushing bride to femme fatale.

Simply Salmon

Who hasn't had a Caesar salad topped with a freshly grilled filet of salmon? The two complement each other beautifully, as they do with a bit of tweaking in this Dilly Salmon preparation. Instead of using butter, swab the fish with a brush of Caesar and the result is a match made in heaven.

Beth D'Addono is a food and travel writer based in New Orleans. She regularly writes about flavors Creole and global for outlets from USAToday.com and 10Best.com to Country Roads and AAA World. Her latest book is The Hunt New Orleans, an authentically different guidebook to her city.

Spice Islands® spices deliver high quality, authentic flavors from all over the world so you can put the most delicious meals on your table.

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