Monday, July 6, 2009

Caesar Salad and Stuff

At the Madison Farmers Market on Friday I saw these croutons and decided a Caesar Salad would be made this week. I usually use the recipe which is very good but than I remembered the recipe from Lidia's Italian American Kitchen cookbook. Now that is really good.

Combine 2 tablespoons of vinegar, 2 tablespoons of lemon juice, and anchovies in the work bowl of a food processor (the recipe calls for 4 cloves of garlic but I did not add these). Blend until smooth adding 1/3 cup olive oil. Add 1 tablespoon Dijon Mustard, a hard boiled egg yolk, 1/2 teaspoon salt, 1/2 Worcestershire sauce and pepper to taste. Blend until smooth and creamy. Taste the dressing; if it is too tangy, pour in a splash or two of olive oil and blend until incorporated.

Pour the dressing over the lettuce and than toss the lettuce with a healthy splash of olive oil and a splash of vinegar and toss until all the leaves are coated with the dressing. Lastly add 1 cup of Parmigiano-Reggiano cheese.

At this point I added some of the grilled chicken that was left over from the other night. I had some pre-cooked bacon, one hard boiled egg, some ricotta salata and the croutons.
Served it with foccacia bread along with a bottle of Da Vinci Chianti and we had a fantastic Monday night meal.

1 comment:

Kim said...

Wow, that sounds excellent and perfect for summer! Caesar salad is one of my all-time favorite salads. I wish I could get my meat & potatoes hubby to start eating salad.