Caesar's Salad Recipe

Directions

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   Makes 12 servings
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   When I'm asked what I'm thankful for, I always mention my gratitude to the field workers who toil to bring all this bounty to market.
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   This recipe isnamed in honor of the great labor leader (and vegetarian) Cesar Chavez.
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   1.
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   In a blender or possibly food processor, combine garlic, cream, mustard, lime zest and juice, vinegar, and warm sauce.
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   Pulse a few times to blend.
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   Then, with machine running, add in extra virgin olive oil in a steady drizzle through the top.
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   Add in salt and pepper to taste.
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   Pour dressing into a screw top jar and chill.
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    2.
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    Wash lettuce and pack loosely into large ziplock bags lined with paper towels.
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    Put sliced scallions in a small ziplock bag.
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    Chill bags.
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    3.
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    In a portable container with a right-fitting lid, pack jicama and radishes, and fill with cool water.
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    (This will keep the vegetables crisp.)
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    Cover tightly and chill.
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    Keep all ingredients refrigerated till ready to serve.
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    4.
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    To serve, put lettuce and scallions in a large serving bowl.
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    Drain jicama and radishes, add in to lettuce, pour dressing over, and toss.
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    If you like, garnish with cilantro, parsley, shaved Parmesan, and/or possibly tortilla chips.
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    LACTO