Q: Montie's (Public House) is now the custodian of Joe Dale's recipes. My favorite recipe is for the Joe Dale's Salad, which I believe is now called a Caesar salad on Montie's menu. If you could get the recipe, I'd be very appreciative. — Ginger Norvell, Atlanta
A: Montie Henderson was glad to dictate the recipe, but what you make at home won't be exactly what you get at Montie's Public House. At the restaurant, the Caesar dressing is made from a restaurant product, Hellman's Caesar Mix. The chefs mix that with red wine vinegar, water and olive oil and slowly whisk to the right consistency. You'll need to substitute your favorite Caesar dressing.
They make their croutons by dicing a loaf of French bread and tossing the cubes with 1/2 cup oil, lots of chopped parsley and lots of garlic powder. Then they bake the croutons at 325 degrees for about 10 minutes or until just crunchy.
At the restaurant, this recipe serves one. We’ve suggested slightly smaller portions.
Montie’s Southern Caesar Salad
4 cups chopped romaine
2 ounces black olives (about 13 olives)
2 ounces sliced green olives (about 12 olives)
2 ounces shredded Parmesan (about 1 cup)
2 ounces shredded white American cheese (about 1 cup)
1/2 cup Caesar dressing
2 ounces garlic-herb croutons (about 1 cup)
In a large salad bowl, toss together romaine, black olives, green olives, Parmesan and American cheese. Add dressing and toss to combine. Top with croutons and serve immediately. Serves: 2
Per serving: 717 calories (percent of calories from fat, 71), 22 grams protein, 30 grams carbohydrates, 5 grams fiber, 56 grams fat (13 grams saturated), 50 milligrams cholesterol, 2,387 milligrams sodium.
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