We’ve returned from a ten day road trip to the Madawaska Kanu Centre (MKC) in Ontario. In addition to a week full of daily paddling instruction, their kitchen kicks out homecooked meals three times a day. I grabbed some of their recipe cards from the gift store.
MKC puts their freshest produce forward by serving cut fresh veggies with a dip at every lunch and dinner. The recipe cards didn’t include my favorite dip from the week, but this Caesar salad dressing can be served with the sliced peppers, cucumbers, and cherry tomatoes from this week’s box.
Ingredients:
Dressing Ingredients: 1 egg 3 tbsp. Dijon mustard ½ head of garlic ½ teaspoon Worcestershire sauce ½ teaspoon salt 1/3 teaspoon pepper Juice of 2 lemons Few drops of Tabasco sauce 1/8 cup red wine vinegar ¼ cup parmesan cheese Crouton Ingredients: Bread Olive oil Salt & pepper to taste Chopped herbs
Preparation:
Place dressing ingredients, in order, into the blender. Blend until smooth.
To make the croutons, Cut leftover bread into 1” cubes. Toss cut bread in a mixture of olive oil, salt (or seasoned salt), and any favorite fresh or dried finely chopped herbs. Spread out on a cookie tray and bake in the over at 350 degrees for 20 minutes. Turn over with spatula after 10 minutes.