CAESAR SALAD (THE ORIGINAL)
This is from Margaret Fultons revised 1968 cookbook (a Christmas present from the DD - my original is rather dog eared and stained) in which she states "This is the authentic recipe made for me by the Cardini family in Mexico, the creataors of the caesar salad. Particular care was taken to lay the tender, elongated cos leaves all in the one direction." Times are estimated.
Provided by ImPat
Categories Salad Dressings
Time 22m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Remove tough outer leaves of the lettuce.
- Wash the tender leaves, sprin dry (or dry in a large clean tea towel) and place in a plastic bag and put in the refrigerator to crisp.
- To make croutons -.
- Preheat oven to 180°C.
- Cut baguette into thick slices.
- Mash the anchovy fillets and garlic with the butter and spread over the bread slices.
- Place on a baking tray and bake until pale and gold and crisp.
- For the Dressing -.
- With the exception of the egg mix/whisk or put in a jar, seal and shake, all the ingredients together to make the dressing.
- Coddled egg -.
- Lower the egg into a small saucepan of simmering water and simmer for 1 minute, lift out with a slotted spoon.
- Arrange the crisp lettuce leaves in a bowl.
- Add the croutons and break in the coddled egg and add the dressing and turn the salad gently, until the dressing coats the lettuce leaves evenly.
- Serve as soon as possible after dressing (better immediately) - keeps o'kay but not the best. (haven't done myself but from family members that have).
Nutrition Facts : Calories 290.2, Fat 24.8, SaturatedFat 6, Cholesterol 61.5, Sodium 300.9, Carbohydrate 11.9, Fiber 3.9, Sugar 2.7, Protein 7.7
PROVENCAL TOMATO SALSA
Categories Condiment/Spread Sauce Herb Olive Tomato Summer Bon Appétit
Yield Makes about 2 1/2 cups
Number Of Ingredients 10
Steps:
- Place sun-dried tomatoes in medium bowl. Pour enough boiling water over to cover tomatoes. Let stand until softened, about 15 minutes. Drain. Return sun dried tomatoes to same bowl. Add all remaining ingredients. Season salsa to taste with salt and pepper and toss to blend. (Can be prepared 4 hours ahead. Cover and refrigerate.)
BURRATA CHEESE WITH TOMATO SALSA AND OLIVE SALSA
What makes this beautiful appetizer even more attractive? Both of the salsas and the toasted baguette slices can be prepared one day ahead.
Provided by Tori Ritchie
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F. Line large rimmed baking sheet with parchment paper. Arrange baguette slices on prepared baking sheet and brush both sides of bread with some oil. Bake until light golden and almost crisp, about 15 minutes. Transfer toasts to platter and cool. Reserve baking sheet with parchment. Maintain oven temperature.
- Toss tomatoes, 1 tablespoon oil, and 1/2 teaspoon coarse salt in medium bowl. Spread tomatoes on parchment-lined baking sheet, spacing apart. Place garlic cloves and rosemary sprig atop tomatoes. Roast until tomatoes and garlic are soft, 35 to 40 minutes. Cool slightly; peel garlic, then finely chop tomatoes, garlic, and rosemary leaves. Transfer mixture to small bowl; stir in 1 tablespoon oil. Season tomato salsa with coarse salt and pepper.
- Using on/off turns, coarsely chop all olives with chopped basil in processor. Transfer to another small bowl; add 2 tablespoons oil and season olive salsa to taste with pepper. DO AHEAD: Toasts, tomato salsa, and olive salsa can be made 1 day ahead. Store toasts in resealable plastic bag at room temperature. Cover and chill tomato salsa and olive salsa separately. Bring to room temperature before serving.
- Place burrata cheese balls in center of large platter. Cut large X in top of each, revealing creamy center. Spoon tomato salsa into center of 1 burrata cheese ball and olive salsa into center of second. Drizzle with additional oil. Garnish with basil and rosemary sprigs. Serve with toasts.
- * A soft, fresh Italian cheese made from mozzarella and cream; available at some supermarkets and at specialty foods stores and Italian markets.
ACILI EZME (TURKISH-STYLE TOMATO DIP/CONDIMENT)
From turkishcooking.com. The website indicates this sauce is used for a condiment on shish kebabs but I served it as a salsa with slices of toasted French bread. Be sure the tomatoes you use are top quality! If you cannot find good quality tomatoes, go ahead and used diced canned. Try different chili peppers such as Thai, habanero, etc. DO NOT omit the sumac as it is integral to the recipe. ;)
Provided by COOKGIRl
Categories Vegetable
Time 1h10m
Yield 2 cups
Number Of Ingredients 9
Steps:
- Crush the onion with the sumac and salt using a pestle and mortar or back of a fork.
- Combine with the remaining ingredients in a medium mixing bowl.
- Set aside for at least 1-3 hours for flavor to enhance. Adjust seasoning if necessary just before serving.
- Transfer to a pretty serving bowl or platter and serve with chips, slices of toasted French baguette (
Nutrition Facts : Calories 173.2, Fat 14.1, SaturatedFat 2, Sodium 19.2, Carbohydrate 11.9, Fiber 3.3, Sugar 6.7, Protein 2.5
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