The Original Caesar Salad
During Prohibition, a popular spot for a night out was Caesar’s Palace in Tijuana, Mexico. On the evening of July 24, 1924, Caesar Cardini had just about run out of food. He improvised by putting together a salad with what was on hand: romaine lettuce, olive oil, some cheese and eggs. He then prepared the salad tableside, creating an immediate sensation.
Chicken Caesar Salad
12 Ounces Boneless Chicken Breast
1 Tablespoon Olive Oil
10 Cups Torn Romaine Lettuce
2 Cups Garlic Parmesan Croutons
14 Cup Grated Parmesan Cheese
1/8 Teaspoon Freshly Ground Black Pepper
Heat skillet over medium-high heat until very hot. In a medium bowl toss chicken with oil and salt until evenly coated. Add chicken to pan and cook, turning once, just until chicken loses its pink color throughout (4 to 5 minutes).
In a large bowl toss lettuce, dressing, croutons and Parmesan. Add cooked chicken to salad and toss again. Sprinkle with pepper. Serves 4
3 Garlic Cloves
3 Anchovy Fillets
3 Tablespoons Lemon Juice
3 Tablespoons Olive Oil
1 Tablespoon Dijon Mustard
1/2 Teaspoon Worcestershire Sauce
1 Hard Cooked Egg Yolk
In a blender (or food processor) combine the three garlic cloves, the anchovy fillets and lemon juice. Cover and blend until mixture is nearly smooth, stopping to scrape down sides as needed. Add oil, mustard, Worcestershire sauce and cooked egg yolk. Cover and blend until smooth. Cover with plastic wrap and chill for 2 to 24 hours.
Cut four 1/2 inch thick slices of French bread into 3/4 inch cubes and set aside. In a large skillet melt 1/4 cup butter. Remove from heat. Stir in 3 tablespoons grated Parmesan cheese and 1/8 teaspoon garlic powder. Add bread cubes, stirring until cubes are coated with butter mixture. Spread bread crumbs in a single layer in a shallow baking pan. Bake in a 300° F oven for 10 minutes and stir. Bake about 10 minutes more or until bread cubes are crisp and golden. Cool completely and store in an airtight container for up to 1 week. Makes 2 cups
2 Pounds Vine Ripened Tomatoes (About 4 Large Sliced ¼ Inch Thick)
1 Pound Fresh Mozzarella – Slice ¼ Inch Thick
¼ Cup Packed Fresh Basil
4 Tablespoons Olive Oil
Sea Salt & Pepper to Taste
On a large platter arrange tomato, mozzarella slices and basil leaves, alternating and overlapping them. Drizzle with olive oil and season with salt & pepper.
Dijon Vinaigrette Dressing
2 Tablespoons Dijon Mustard
2 Tablespoons Red Wine Vinegar
6 Tablespoons Olive Oil
Salt & Pepper To Taste
Oregano To Taste
Mix 2 tablespoons Dijon mustard with 2 tablespoons red wine vinegar. Then, whisking constantly with a fork (or a whisk) slowly add 6 tablespoons olive oil until vinaigrette is thick and creamy. Add salt, pepper and oregano to taste.
Great for salad greens!
2 Cups Shredded Green Cabbage
2 Cups Shredded Red Cabbage
1 Cup Shredded Carrot
1 Medium Thinly Sliced Onion
5 Tablespoons Soy Sauce
¼ Cup Rice Vinegar
2 Large Minced Garlic Cloves
1 Tablespoon Sugar
½ Teaspoon Ground Ginger
¼ Teaspoon Dried Crushed Red Pepper
Combine green and red cabbage and onion in a large bowl. Add remaining ingredients and toss to blend well. Cover salad and refrigerate at least 1 hour and up to 3 hours. Toss occasionally.