Recipe: Donna's Classic Caesar Salad

Ingredients

• Garlic clove half, plus1-2 teaspoons minced garlic
• 3 anchovy fillets
• 1 heaping teaspoon Dijon mustard
• 1 egg yolk*
• Dash Worcestershire Sauce
• 1 teaspoon lemon juice
• 1 tablespoon red wine vinegar
• 1/3 cup extra virgin olive oil
• Freshly ground black pepper
• 8 cups washed, cut or torn romaine lettuce lettuce
• Parmigianno Reggianno
• 1-2 cups Pumpernickel-Dijon croutons (recipe follows)

Instructions

1. Rub cut side garlic clove around interior of wooden salad bowl.
2. With a fork, mash together 1 teaspoon minced garlic, anchovy, and mustard. Whisk in egg yolk, Worcestershire sauce, lemon juice and red wine vinegar. Slowly whisk in olive oil and continue whisking until emulsified. Taste and add additional minced garlic, if desired, and freshly ground pepper, to taste.
3. Toss lettuce and 1 cup croutons into dressing, adding additional croutons to taste. Liberally season with Parmesan and serve.

*Egg may be "coddled" (shell pricked then boiled in water for 1 minute) before using, if desired.

Number of servings (yield): 4 main course salads (1/2 cup dressing)

Copyright © Peggy Lampman's dinnerFeed.

Recipe: Pumpernickel-Dijon Croutons

Ingredients

• 1/2 loaf best quality pumpernickel bread (can be day old)
• 1/4 cup extra virgin olive oil
• 2 teaspoons Dijon mustard
• 1 teaspoon minced garlic

Instructions

1. Preheat oven to 300˚.
2. Slice pumpernickle into cubes; apx. 1/2-inch diameter X 1/4-inch thick. You should have 4 cups.
3. Whisk together olive oil, mustard and garlic and toss bread cubes into mixture, covering each crouton well. On a foil-lined baking sheet on middle rack of oven, bake until crispy, 20-35 minutes, depending on freshness of bread, tossing croutons over with a spatula half-way through cooking.

Time: 20-35 minutes

Number of servings (yield): 2 cups

Copyright © Peggy Lampman's dinnerFeed.