Caesar Salsa Baguette Slices Food

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CAESAR SALAD (THE ORIGINAL)



Caesar Salad (The Original) image

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

1 cos lettuce
1 small baguette (to make croutons)
2 anchovy fillets
1 garlic clove (minced or put through a garlic press to crush)
15 g butter
1 lemon (juice of)
1/3 cup olive oil
1 teaspoon Worcestershire sauce (Lea & Perrins recommonded)
salt (to taste)
pepper (freshly ground to taste)
1/4 cup parmesan cheese (grated or shaved)
1 coddled egg (see below)

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



Provencal Tomato Salsa image

Categories     Condiment/Spread     Sauce     Herb     Olive     Tomato     Summer     Bon Appétit

Yield Makes about 2 1/2 cups

Number Of Ingredients 10

1/4 cup chopped sun-dried tomatoes (not packed in oil)
2 cups chopped tomatoes
2 tablespoons coarsely chopped pitted brine-cured black olives ( such as Kalamata)
2 tablespoons chopped Italian parsley
1 anchovy fillet, drained, finely chopped
1 tablespoon olive oil (preferably extra-virgin)
1 tablespoon red wine vinegar
1 1/2 teaspoons minced garlic
1 teaspoon drained capers
1 teaspoon minced fresh rosemary or 1/2 teaspoon dried

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



Burrata Cheese with Tomato Salsa and Olive Salsa image

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

1 baguette, cut on diagonal into 1/3-inch-thick slices
2/3 cup (about) extra-virgin olive oil
3 large plum tomatoes, quartered lengthwise
1/2 teaspoon coarse kosher salt plus additional for seasoning
2 unpeeled garlic cloves
1 5-inch-long fresh rosemary sprig plus additional sprigs for garnish
1/3 cup Kalamata olives, pitted
1/3 cup pimiento-stuffed green olives
2 tablespoons chopped fresh basil plus sprigs for garnish
2 8-ounce balls fresh burrata cheese* or fresh mozzarella cheese

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)



Acili Ezme (Turkish-Style Tomato Dip/Condiment) image

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

1/2 red onions (or a combination of both onions) or 1/2 white onion, very finely chopped (I used a combination of both onions)
1 teaspoon sumac
salt, to taste
3 medium tomatoes, seeded, finely chopped
1/2 cup fresh parsley, very finely chopped (I reduced the amount from 1 cup)
2 tablespoons extra virgin olive oil
1 teaspoon pomegranate syrup
2 -3 tablespoons fresh lemon juice
1/2-1 red jalapeno chiles (original recipe specified 1 teaspoon cayenne powder) or 1/2-1 green jalapeno pepper, finely minced (original recipe specified 1 teaspoon cayenne powder)

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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