Jun
19
    
Posted (Lori) in News
ANJALI’S GRILLED ROMAINE SALAD
1 head romaine lettuce, leaves separated
Parmesan
Dressing ingredients:
1 tablespoon white wine vinegar
1/4 cup olive oil
1/2 teaspoon dijon mustard
1/2 shallot, finely chopped
Salt and pepper to taste
1   Make the dressing by whisking together all the dressing ingredients
2    In a large frying pan (my favorite is a cast iron pan), heat a touch of oil over medium high heat. Place the romaine leaves in the pan in a single layer.  Fry until slightly charred and wilted, flipping once.  Remove from the heat when done.  Repeat with the rest of the romaine leaves.
3    Drizzle the charred romaine with the dressing.  Finish with freshly grated parmesan
Optional:  Can also top with toasted bread crumbs
CAESAR SALAD
When the romaine lettuce starts coming, I start making Caesar salad. There’s no reason why all our lettuces—and arugula and other greens—can’t be used in this salad, but romaine is traditional. I thought this was a difficult salad to make, until Dick Sandhaus provided a recipe in his Better, Cheaper, Slower blog. This recipe is based on his.
There’s a raw egg in this recipe; use only high-quality eggs and make sure they’re fresh. I don’t serve this to people who have health problems unless they know that they are eating raw eggs. And I don’t store it—if any is left over, I discard it.
1 clove garlic or about 6 inches of garlic scape
1 egg yolk (save the white for something else)
2 tablespoons olive oil (I use my best oil for this)
2 tablespoons grated parmesan cheese
2 anchovy fillets, more or less to taste
3 cups torn romaine or other lettuces or green
¼ cup (or more) toasted croutons, homemade or bought
freshly grated black pepper.
Rub the garlic or garlicscape or garlic all over the salad bowl for about 15 seconds; then chop it very fine and add to the bowl. Add the egg yolk, oil, and parmesan and whisk until well blended. Mash the anchovies to a paste, add to the bowl and whisk until combined. Add the lettuce, toss until it is coated with the dressing. Top with the croutons and add pepper to taste.

ANJALI’S GRILLED ROMAINE SALAD

1 head romaine lettuce, leaves separated

Parmesan

Dressing ingredients:

1 tablespoon white wine vinegar

1/4 cup olive oil

1/2 teaspoon dijon mustard

1/2 shallot, finely chopped

Salt and pepper to taste

1   Make the dressing by whisking together all the dressing ingredients

2    In a large frying pan (my favorite is a cast iron pan), heat a touch of oil over medium high heat. Place the romaine leaves in the pan in a single layer.  Fry until slightly charred and wilted, flipping once.  Remove from the heat when done.  Repeat with the rest of the romaine leaves.

3    Drizzle the charred romaine with the dressing.  Finish with freshly grated parmesan

Optional:  Can also top with toasted bread crumbs

CAESAR SALAD

When the romaine lettuce starts coming, I start making Caesar salad. There’s no reason why all our lettuces—and arugula and other greens—can’t be used in this salad, but romaine is traditional. I thought this was a difficult salad to make, until Dick Sandhaus provided a recipe in his Better, Cheaper, Slower blog. This recipe is based on his.

There’s a raw egg in this recipe; use only high-quality eggs and make sure they’re fresh. I don’t serve this to people who have health problems unless they know that they are eating raw eggs. And I don’t store it—if any is left over, I discard it.

1 clove garlic or about 6 inches of garlic scape

1 egg yolk (save the white for something else)

2 tablespoons olive oil (I use my best oil for this)

2 tablespoons grated parmesan cheese

2 anchovy fillets, more or less to taste

3 cups torn romaine or other lettuces or green

¼ cup (or more) toasted croutons, homemade or bought

freshly grated black pepper.

Rub the garlic or garlicscape or garlic all over the salad bowl for about 15 seconds; then chop it very fine and add to the bowl. Add the egg yolk, oil, and parmesan and whisk until well blended. Mash the anchovies to a paste, add to the bowl and whisk until combined. Add the lettuce, toss until it is coated with the dressing. Top with the croutons and add pepper to taste.



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