Caesar Salad

CAESAR SALAD

  

1/2 to 3/4 cup homemade croutons

1 coddled egg (see directions below) *

1 to 2 tsp. finely chopped garlic

1 anchovy fillet, mashed **

Pinch of coarse salt

2 T. (1/2 fresh lemon), squeezed (no seeds)

3 drops Worcestershire sauce

6 T. extra-virgin olive oil

4 T.  (1/4 cup) freshly grated Parmesan cheese, divided

1 head Romaine lettuce, hearts and tender leaves

Coarsely ground black pepper

  

*Coddled egg may be substituted with 1/2 cup mayonnaise.  If doing the substitution, reduce some of the olive oil.  How to coddle an egg:  Bring a fresh egg to room temperature by immersing it in warm water, otherwise it might crack when coddled.  Place the egg in a small bowl or mug and pour boiling water around the egg until it is covered.  Let stand for exactly 1 minute.  Immediately run cold water into the bowl until the egg can be easily handled; set aside.

**Anchovy paste may be substituted for the fillets (approximately 2 inches squeezed from the tube).

 

In a bowl, whisk together the garlic, anchovy and salt until blended.  Whisk in the lemon juice and Worcestershire sauce.  Whisk in the coddled egg until the mixture is thick approximately 1 minute (this enables the lemon juice to "cook" the egg).  Slowly drizzle in the olive oil with one hand while vigorously whisking the mixture with the other.  When the dressing is well combined, whisk in 2 T. of the Parmesan cheese.  In a large wooden bowl, add 1/3 of the dressing and toss with the croutons until well coated.  Add the Romaine lettuce pieces and the remaining dressing; toss until coated.  Divide into bowls and sprinkle salad with the remaining

2 T. Parmesan cheese.  Serve immediately.



Purslane Salad

Purslane - AKA Verdulaga - us commonly used in salads south of the border. This recipe hails from Bolivia.

 1 small onion chopped - soak in salt water

2 Cups Purlane - washed, leaves chopped in half

1 large tomato (chopped)

1Tbs oil

2 tsp vinegar

Salt to taste

Baby Zucchini Salad

6 baby zucchini, thinkly sliced lengthwise

2 oz Parmesan Cheense

1 pinch dried oregano

3 Tbs olive oil

2 tomatoes sliced

Salt and pepper

Put zucchini, parm, oregano & oil in bowl.  Season with salt & pepper.  Mix will and set aside in cool place for at least 20 minutes to marinate.  Add tomatoes just before serving.

Sunflower Petal Salad

Petals from one sunflower

7 oz small leafed lettuce

2 3/4 Cups thnkly sliced white mushrooms

Olive oil to taste

White-wine Vinegar to taste

salt

Pull petals from sunflower, rinse and pat dry.  Put petals, lettuce and mushrooms in bowl.  Whisk together oil and vinegar, seasonw tih salt and toss with salad.

Serves 4

Panzanella (AKA Bread Salad)

4 oz bread, cubed

4 tomatoes, chopped

3 TBS olive oil

3 TBS red wine vinegar

1/4 Cup Fresh Basil, chopped

1 garlic clove, pressed

 1/2 tsp salt

Combine bread and tomatoes.

Whisk the rest of the ingredients together and pour over.

Can add fresh mozzarella or parmesan cheese.