Posted by admin
Dated: 4 May 2009
Makes 1 1/3 Cups Dressing
| Dressing: |
|
| 6 |
Anchovy filets (canned type) |
| 2 |
Egg yolks (fresh or coddled) |
| 2 Cloves |
Garlic, minced |
| 1/2 Cups |
Grated Parmesan cheese |
| 3 Tbsp |
Red wine vinegar |
| 3 Tbsp |
Lime juice |
| 2 tsp |
Dijon mustard |
| 1 tsp |
Worcestershire sauce |
| 6 Dashes |
Tabasco sauce |
| 1 tsp |
Salt |
| 1 tsp |
Freshly ground black pepper |
| ½ Cup |
Olive oil |
| ½ Cup |
Canola oil |
| |
|
| Salad: |
|
| 6 Cups |
Romaine lettuce, torn into bite-size pieces |
| |
Homemade croutons |
| |
Shredded parmesan cheese to garnish |
Combine everything except oils in a food processor and blend until smooth. With machine running, slowly pour in oils in a slow and steady stream. Mixture will emulsify and thicken. Taste and add salt and pepper as needed.
Toss with crisp, clean romaine and garnish with homemade croutons and shredded Parmesan cheese!
Recipe courtesy Molly Fowler, The Dining Diva
Posted by admin
Categorized Under:
SaladsDated: 4 May 2009
Serves 6
| Salad: |
| 3 cups |
Mixed Spring Greens |
| 1 cup |
Coarsley Chopped Fresh Herbs (chives, mint, dill, parsley, basil) |
| 1 cup |
Frozen Green Peas, thawed |
| 1 cup |
Sugar Snap Peas, cooked tender crisp |
| 4 |
Green Onions, thinly sliced |
| 1 large |
Carrot, julienned |
|
|
| Vinaigrette: |
|
| 4 Tbsp |
Wine Vinegar |
| 2 tsp |
Dijon Mustard |
| 1 tsp |
Sugar |
| 3/4 cup |
Olive Oil |
|
Salt and Pepper to taste |
Lightly toss all salad ingredients in a chilled bowl. In a food processor combine the vinegar, mustard and sugar. Add oil in a slow steady stream. Adjust seasonings, and dress salad lightly with the vinaigrette and serve immediately on chilled plates.
Recipe courtesy of Molly Fowler, The Dining Diva
Posted by admin
Dated: 4 May 2009
Serves 6
| 6 medium |
Vine-ripened tomatoes
|
| |
Olive Oil |
| |
Salt and Pepper |
| 2 tbsp |
Minced Fresh Basil |
| 2 tbsp |
Minced Flat Leaf Parsley |
| 3 tbsp |
Grated Parmesan Cheese |
Preheat oven to 375˚. Slice off top third of the tomatoes and reserve for another use. Place the tomatoes in an oiled baking dish. Drizzle with olive oil and season generously with salt and pepper. Divide fresh herbs over the tops of tomatoes, then sprinkle with cheese. Bake uncovered until cheese is golden and tomatoes are heated through, about 10-12 minutes. Serve hot.
Recipe courtesy of Molly Fowler, The Dining Diva
