December 10, 2013 Sections
Winnipeg Free Press - PRINT EDITION
WE recently had a request for a recipe that replicates the matador salad from Partners Delicatessen. Thanks to Linda Snider and to Sherry Wiebe-Dembowski, who sent in an updated version of her matador salad recipe, which has appeared in the Recipe Swap column several times over the years. The dry caesar salad dressing mix that she originally used is now hard to find, so she has adjusted the recipe to reflect that. I've included a homemade version of caesar salad dressing for anyone who wants to use that as a base.
We currently have a request for a homemade version of the cappuccino-flavoured Nanaimo bars often seen in bakeries and grocery stores. If you can help with a recipe request, have your own request, or a favourite recipe you'd like to share, send an email to firstname.lastname@example.org, fax it to 697-7412, or write to Recipe Swap, c/o Alison Gillmor, Winnipeg Free Press, 1355 Mountain Ave., Winnipeg, MB, R2X 3B6. Please include your first and last name, address and telephone number.
250 ml (1 cup) favourite caesar dressing
2ml (1/2 tsp) pepper
7 ml (1 1/2 tsp) chili powder
10 ml (2 tsp) cumin
500 g (1 lb) lean ground beef
1 x 35 g packet taco seasoning mix
5 ml (1 tsp) cumin
5 ml (1 tsp) chili powder
1 head romaine lettuce, washed and torn
1/2 head iceberg lettuce, washed and torn
250 ml (1 cup) grated Cheddar cheese
3-4 Roma tomatoes, chopped in large chunks
Taco-flavoured tortilla chips, broken up
Black olives, chopped (optional)
Dressing: In a closed container, shake all ingredients very well until blended.
Beef mix: Prepare hamburger according to taco-seasoning package directions. Add cumin and chili powder along with seasoning packet.
Salad: In a large bowl, toss together lettuces, cheese, tomatoes, tortilla chips and olives, if desired. Add dressing to taste and garnish with extra chips.
Serves 4 as a main course.
Tester's notes: This is a very hearty salad that works well as a main course. I used made-in-Manitoba La Cocina tortilla chips, which are really light and crisp.
2 garlic cloves, minced
5 ml (1 tsp) anchovy paste
30 ml (2 tbsp) fresh lemon juice, or to taste
5 ml (1 tsp) Dijon mustard
5 ml (1 tsp) Worcestershire sauce
250 ml (1 cup) good-quality mayonnaise
125 ml (1/2 cup) freshly grated Parmesan
1 ml (1/4 tsp) salt
1 ml (1/4 tsp) fresh ground pepper
In a medium bowl, whisk together garlic, anchovy paste, lemon juice, mustard and Worcestershire sauce. Add the mayonnaise, Parmesan, salt and pepper and whisk until well combined. Taste and adjust seasoning, if desired. Makes about 375 ml (1 1/2 cups). Store in the fridge and use within 5 days.
Tester's notes: You might recall a scene in the devil-may-care first season of Mad Men, in which a waiter makes a big production of mixing up caesar dressing tableside using a coddled egg yolk. That is the classic way to make the iconic dressing, but this mayo-based recipe is easier and gets around the undercooked egg issue.
If you don't need a lot of anchovy, using anchovy paste, which comes in a tube and is often found in the dairy section of supermarkets, makes more sense than opening a whole tin. I added a bit more mustard and adjusted the lemon up and the mayo down for a tarter, thinner dressing. If you're using this dressing for the matador salad, you might want to leave out the Parmesan.
Republished from the Winnipeg Free Press print edition May 22, 2013 D5