Caesar Salad (Michael Chiarello) |
|
 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
|
Ingredients:
4 heads romaine lettuce, outer leaves removed, or 1.5 pounds romaine lettuce hearts |
3/4 cup caesar dressing, recipe follows |
pizzetta's, recipe follows, used as croutons |
2 tablespoons freshly grated parmesan |
Directions:
1. Put the whole romaine leaves in a work bowl. Add enough of the dressing to coat the leaves and toss well. Arrange the leaves in a serving bowl with their tips up, and intersperse the pizzetta's, if desired. Sprinkle the Parmesan over all.
2. Caesar Dressing:
3. 2 eggs*
4. 2 tablespoon Dijon mustard
5. 6 to 8 anchovy fillets, minced
6. 2 tablespoons chopped garlic
7. 4 tablespoons balsamic vinegar
8. 3 teaspoons fresh lemon juice
9. Worcestershire sauce
10. 2 cups olive oil
11. 2 tablespoon warm water, if needed
12. 1 cup freshly grated Parmesan
13. Place the egg yolk, mustard, anchovies, garlic, vinegar, lemon juice, and a dash of Worcestershire sauce into a salad bowl. Blend with whisk and then add the olive oil in a slow, steady stream until it is fully incorporated. If the dressing stops gets too thick, add the warm water and then continue until all the oil is added. Add the cheese and continue to blend.
14. Yield: about 1 1/2 cups
15. Pizzetta's with Olive Tapenade and Pecorino Cheese:
16. 2 cloves garlic, minced
17. 1 (8 to 10-ounce) jar olive paste tapenade
18. 9 ounces store bought pizza dough
19. 2 tablespoons fresh thyme leaves
20. 1/4 pound Pecorino cheese, thinly sliced
21. Salt and pepper
22. Preheat oven to 375 degrees F.
23. Stir the garlic into the tapenade. Separate the ready made/store bought pizza dough into 1 1/2-ounce pieces and roll them out to 1/8-inch (if possible, roll out to desired thickness by using a pasta machine). Cover the top of the rolled out dough with olive paste and garlic mixture. Sprinkle the thyme on top. Lay the pecorino on top of pizzetta. Season with salt and pepper, to taste.
24. Bake the pizza for 15 minutes or until light brown (a cracker like thinness and texture). Let cool for about 10 minutes, and serve.
25. Yield: 6 servings
26. Contains Raw Eggs: The Food Network Kitchen suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.
|
|