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My husband, who absolutely hates anchovies, loves this salad. The addition of the arugula and Swiss cheese make an interesting twist to the classic Caesar. Yield: 4-6 servings DRESSING 1/3 cup buttermilk 1/2 cup mayonnaise 1 hard-boiled egg 1 2-oz. tin of flat anchovies, drained 1 teaspoon garlic powder 1 teaspoon Worcestershire Sauce 1 freshly squeezed lemon juice 1/2 cup grated Parmesan cheese (1/4 cup for the dressing, and 1/4 cup to finish the salad) SALAD 2 large hearts of Romaine lettuce, washed and spun dry 4 oz. bag of arugula, washed and spun dry, with tough stems removed 2/3 cup shredded Swiss cheese Homemade croutons (recipe follows) 1. In the bowl of a blender or small food processor, combine all of the dressing ingredients, except the Parmesan cheese, and process until the mixture is emulsified-about 20 seconds. Add in 1/4 cup of the Parmesan cheese and mix another 5 seconds. Cover and refrigerate, until ready to use. Note: If you prefer to omit the anchovies, add 1/2 teaspoon of salt. 2. When ready to serve, place lettuce and arugula in a large bowl, chop until reduced in size by approximately one third. Sprinkle the shredded Swiss cheese over lettuce mixture. Toss & Chop and mix the ingredients together, adding dressing, until combined and well coated. 3. Place salad mixture on individual serving plates. Add Homemade Croutons on top, sprinkle with remaining Parmesan cheese and serve. Homemade Croutons Yield: 3-4 cups One large loaf of Italian or French bread, crust removed and cubed 1/4 cup extra virgin olive oil 1 garlic clove, crushed 3 teaspoons fresh parsley, or 1 teaspoon dried 1 teaspoon garlic salt 1. Pre-heat oven to 200°. 2. In a large frying pan, heat 2 tablespoons of olive oil over medium heat. Add crushed garlic, and allow it to cook without browning. Add the bread cubes and drizzle with the remaining oil. Using a large slotted spoon, stir the bread cubes and cook, turning the bread cubes often, until they are well browned. Sprinkle with garlic powder and parsley, and stir a few more times to mix. Remove from heat. 3. Spread the croutons, in a single layer, on a large baking sheet covered in aluminum foil. Bake at 200° for 20 minutes. Remove from oven and set aside, at room temperature, until ready to serve. Can be made 1-3 hours ahead of time. |
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© 2008 Silvermark Creator of the toss & chop™ |