INGREDIENTS:

• 1 kilo red or green bell peppers
• 1 cup chopped white onions
• 1 can tuna chunks, drained
• 1⁄2 cup Molinera Green Olives Pitted (Cut in halves)
• 1/3 cup Molinera Extra Virgin Olive Oil
• 1⁄4 cup Molinera Red Wine Vinegar
• 2 tsp. Salt Dash of pepper

PROCEDURE:

1. Grill the bell peppers well until skin is easy to peel off. Remove the skins and seeds. Slice peppers into 1/4” thick strips.
2. In a bowl, combine the pepper strips, chopped onions, green olives, and tuna chunks.
3. Drizzle with extra virgin olive oil and red wine vinegar. Season with salt and pepper.
4. Chill for an hour before serving.

TIP:

To save time, you can use red pimientos instead of grilling regular bell peppers.

INGREDIENTS:

For the DRESSING:

• 1 cup Molinera Extra Virgin Olive Oil
• 1 tbsp. fresh lemon juice
• 1 whole egg
• 1 egg yolk
• 1 tsp. salt
• 2 cloves garlic, chopped
• 1 tbsp. anchovies

For the SALAD:

• 1 head Romaine lettuce, torn into 2-inch pieces
• 1⁄2 cup Bacon bits
• 1⁄2 cup Croutons
• 2 tbsp. Grated parmesan cheese

PROCEDURE:

1. Put all the ingredients in a blender. Bring to a continuous blend without pausing.
2. When the mixture has turned creamy, turn off the blender. Do not over beat as the mixture might liquefy.
3. Transfer the dressing into a clean jar and refrigerate until needed.
4. Drizzle the dressing on the romaine lettuce and toss.
5. Sprinkle crisp bacon bits, croutons and grated parmesan cheese on top of leaves

TIP:

This salad dressing is a basic variation of my homemade mayonnaise, so it can also keep for a time when properly stored in the refrigerator. The thick leaves of romaine lettuce are the best for Caesar salad, which has a thick consistency and a strong taste.