July 4: National Caesar Salad Day
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Julius Caesar Salad
Categories: Greens, Seafood, Vegetables, Dairy, Breads
Yield: 12 Servings
MMMMM-----------------------SALAD DRESSING----------------------------
1 c Mayonnaise
1/2 c Buttermilk; more if needed
1/2 c Sour cream
1/4 c Grated Parmesan
2 tb Balsamic vinegar
2 ts Worcestershire sauce
2 Anchovy filets
1 cl Garlic; smashed
Salt & fresh ground pepper
MMMMM--------------------------CROUTONS-------------------------------
1 Loaf ciabatta; crusts on,
- rough chop'd in 3/4" cubes
1/2 c Olive oil
Salt & fresh ground pepper
1/2 c Grated Parmesan
MMMMM---------------------------SALAD--------------------------------
2 Heads green leaf lettuce;
- sliced
2 Hearts of romaine lettuce;
- sliced
Recipe courtesy of Ree Drummond
FOR THE SALAD DRESSING: Put the mayonnaise, buttermilk,
sour cream, Parmesan, balsamic, Worcestershire,
anchovies, garlic and some salt and pepper into a blender
or food processor and pulse the processor or blend on low
speed for several seconds. Adjust the consistency if
needed with a little extra buttermilk. Refrigerate the
dressing for a few hours (it just gets better!) before
using it on the salad.
FOR THE CROUTONS: Set the oven to 400+|F/205+|C.
Throw the bread cubes onto a baking sheet and toss them
in the olive oil and some salt and pepper. Sprinkle on
half of the Parmesan, toss, sprinkle on more and toss
again. Bake, tossing again halfway through, until crisp
and golden brown, 12 to 15 minutes. Set aside to cool.
FOR THE SALAD: Throw the green leaf and romaine lettuce
into a bowl. Add some dressing, and give it a good
initial toss, just so you can evaluate how much more
dressing you need. Add more dressing to taste. Add the
cooled croutons. Toss gently and serve.
RECIPE FROM:
https://www.foodnetwork.com
Uncle Dirty Dave's Archives
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