A good Caesar is by far my favorite salad to whip up when friends are coming by for dinner. Everyone loves the homemade dressing! The secret is easy – anchovies. (I always keep a little glass jar of them in the fridge.) These little suckers are the key to a full-flavored Caesar Salad Dressing!
Caesar Salad Dressing
(makes 3/4 cup)
4 cloves garlic
4 egg yolks
Juice from half a lemon
1 tbsp parmesan cheese
1/3 cup olive oil
fresh ground pepper
In a glass bowl mix garlic, egg yolks, lemon juice, parmesan cheese and anchovies. Using an immersion blender, beat until all ingredients are combined and mixture is almost smooth. In a slow stream, add the olive oil while still beating with the blender. It is necessary to add the oil slowly so the mixture emulsifies. Once the dressing has a thick consistency, season with salt and pepper.
Store in refrigerator until ready to serve.
Filed under Food, Recipes
Preventing soggy and quickly spoiling lettuce is one of my kitchen crusades. After trying several techniques, I’ve found the best solution… and it’s actually so simple, you’ll find yourself eating more salads!
When returning from the market or grocery store, wash all lettuce greens and dry in the salad spinner. It’s important to get as much water as possible off the greens. Then wrap the greens in a couple of paper towels and place inside a one-gallon resealable bag. Gently press down to remove a bit of the air and refrigerate. You will be amazed how much longer the lettuce will keep.
One of my pet peeves is when lettuce goes bad in a day or two after purchasing it. To ensure the longest shelf-life possible I always take these steps when cleaning and storing lettuce.
To start, I fill my salad spinner with ice cold water. Then submerge the lettuce and gently spin to remove dirt. Lift the strainer containing the lettuce out of the salad spinner and dump out the dirty water. Fill the spinner with another round of ice cold water then submerge the strainer again and gently spin. Drain the water and replace strainer in spinner and spin until as much water has been removed as possible.
Dump lettuce onto a kitchen towel on the counter and top with another kitchen towel. Gently hand dry. Place lettuce between sheets of paper towels and store in a large ziplock bag in the fridge. Replace paper towels daily to prolong shelf life of the lettuce. Depending on the variety of lettuce, it should last 4-6 days.
Simple to throw together, this recipe has great fall flavors!
Arugula Salad with Beets and Goat Cheese Croutons
1/4 lb baby arugula
2 medium sized beets, steamed and peeled
1 baguette or loaf of French bread
1/2 cup goat cheese
2 tbsp white truffle oil
3 tbsp olive oil
3 tbsp balsamic vinegar
Preheat the oven to 400 degrees.
To make the croutons, slice 8 pieces of the bread. Trim to remove crust. Cut to desired size.
In a medium sized bowl, combine goat cheese and truffle oil. Salt to taste. Divide amongst the croutons and spread in a thin layer. Place on baking sheet and bake for 7 minutes or until tops are lightly toasted in color.
While croutons are baking, using a mandoline slice beets into waffer-thin rounds. Place around plate in whatever decorative manner you desire.
In a large bow, toss arugula, olive oil and balsamic vinegar. Season to taste. Arrange on plate with beets.
Once croutons come out of the oven, arrange on salad and serve immediately.