Creamy Dressing Caesar Salad

Okay, this is another recipe that exemplifies where I am headed with this blog. It's all about friends and family and the connectedness through food (and recipes). So, Sarah and I have sort of a little special bonding around making food. She gets so
excited and driven when she gets going, I love getting caught up in the wave with her. Okay, so she has these other blogs she follows, food and fashion blogs. One in particular she has shared with me, and I have perused, is the Closet Cooking (or something like that)...he has incredible recipes, and what is super impressive is his incredible photos of his creations...

So, here's the recipe. We leveraged a couple things, including the closet cooking and somewhere else... Basically, a little this, a little that...whatever's in the fridge... Pog is not a huge vegggie fan, so this was a perfect deal for tonight, since Pog was at Rugby practice.

Dressing:
1/3 c plain (good) yogurt
2 Tbsp Meyer lemon juice
1 Tbsp Olive oil
1 tsp Worcestershire sauce
1 tsp Dijon mustard
1/2 tsp ground pepper
1 minced garlic clove (ok, that was a big clove, but dang...so much garlic)

Combine everything in a bowl with a whisk.

Salad:
Romaine lettuce head, shredded
Broccoli florets
Avocado - cut up
Cabbage - sliced up fairly thin.
pine nuts and croutons to taste
Parmesan cheese grated to taste

Okay, that was a lot of salad, but none left for tomorrow....and holy smoke,
crazy too much garlic I will be tasting for a while. Sarah loved it.

Dad's Jicama & Lime Salad

This salad is especially delicious, with a spicy kick in the dressing. Kathy, Mike, and Lisa, thanks so much for sharing the recipe!! Lisa, thank you for making it for my birthday! What an awesome day of festivities, food, friends, and family! It's my version of the 4 basic drives... The 4 F's as Moira explained; wait, what? Let's just go with it's what I say. Anyways, Lisa, I am so happy to have you for a sister-in-law! Sorry, no pictures yet. Next time...

Nevertheless, here we go. Serves 4. Double or triple as needed, it goes fast, and we loved it in the morning with Anne's enchiladas.

3/4 c vegetable, olive, or a mixture of the two. I am going out on a limb, and say, go with the olive, if at all possible
1/2 tsp grated lime zest (colored rind only)
1/3 c fresh lime juice (you might need 2 limes)
1/2 c (packed) cilantro (course chopped)
2 Serrano or 1 jalapeno peppers (to taste) stemmed and chopped
salt to taste
1 medium (1 lb) firm, unblemished jicama, peeled and cut into sticks
(1/4 inch is a good width, 2 inches a good length)
1 medium bunch watercress, large lower stems broken off (about 2 c)
4 good-size romaine leaves, cut crosswise in 1/4 inch slices (about 2 c)

Combine oil, lime, zest, cilantro, chiles and a scant tsp salt in blender.
Blend until smooth. Pour into jar with lid.

In large bowl, combine jicama, watercress and romaine. Shake dressing to combine,
then drizzle on about 1/4 c. Cover and refrigerate remaining dressing for another salad (or two!). Toss to combine. Taste and season with more salt if you think necessary. Serve right away.