Caesar Salad With Meatballs (No Croutons!) |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From David Burke, Primehouse, via Food and Wine magazine. Ingredients:
3 garlic cloves |
2 anchovy fillets |
2 tablespoons fresh lemon juice |
2 tablespoons mayonnaise |
1 teaspoon worcestershire sauce |
1 cup olive oil |
1/2 cup parmesan cheese, grated |
3 tablespoons parmesan cheese, grated |
kosher salt |
fresh ground black pepper |
3 romaine lettuce hearts, coarsely chopped |
1 cup grape tomatoes, halved |
2 slices bacon, coarsely chopped |
3 tablespoons dry breadcrumbs |
3 tablespoons milk |
1 large egg |
1 tablespoon fresh basil, chopped |
1/2 teaspoon thyme leaves |
1/2 teaspoon hot sauce |
3/4 lb lean ground sirloin |
1/4 cup all-purpose flour |
Directions:
1. Use a blender to puree 2 garlic cloves with the anchovy fillets, lemon juice, mayonnaise, and Worcestershire sauce; while the blender is on add 1/2 cup olive oil in a thin stream, until incorporated. blend in 1/4 cup Parmesan, and season with salt and pepper (you have just made Caesar Salad Dressing, you clever thing you!).
2. Pour 2 tablespoons of the dressing into a medium bowl and place the remainder in a large bowl; to the large bowl, add the lettuce, tomatoes, and 1/4 cup Parmesan cheese, but don't toss yet.
3. In a food processor, pulse the remaining garlic with the bacon until chopped; add bread crumbs, milk, egg, basil, thyme, hot sauce, and 3 tablespoons Parmesan.
4. Season with salt and pepper and process to form a paste; transfer to a bowl and knead with the sirloin.
5. Roll into 18 meatballs (about 2 tablespoons each); dust with flour.
6. Heat 1/2 cup oil in a large skillet until shimmering; add meatballs and cook (medium high) until golden and cooked through, about 8 minutes.
7. Drain meatballs on paper toweling; toss with dressing in medium bowl.
8. Now you can toss the salad in the large bowl; transfer to serving plates and top with meatballs.
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