Tuesday, April 23, 2013

The Hawthornes Make Caesar Salad.

The Hawthornes are entertaining.
Our dear friend, Lori VanderKamp
of The VanderKamps of Michigan,
is visiting for the night.

We've already had the appetizer course,
 Shrimp Caprese,
 and now we're going to the salad course.

 The Hawthornes are having Caesar Salad.
It's a collaboration.
I make the croutons
and Mr. Hawthorne makes the dressing.
For the croutons,
take a whole loaf of bread.

Tear it into pieces.

Assemble your herbs.
I have thyme, oregano, parsley,
rosemary, and chives.

I put 1/2 stick of butter and a few tablespoons of olive oil
in a baking pan, placed it in the oven, and turned it to 300°.
When the butter melts,
add the bread and chopped herbs.
Toss to coat.

Then I heated up my skillet
with a little more butter and oil,
poured the bread in,
and toasted over medium heat.

Return bread to baking pan and oven.

Slow bake (300°) until you have toasty croutons -
 about 20 - 30 minutes.

 Ingredients for Caesar Dressing:
1/2 tin anchovies, rinsed well
 4 garlic cloves
juice of one lemon
 1 TB Lea & Perrins Worcestershire sauce
 1 TB Dijon mustard
 1 coddled egg
 1/2 cup+ ELBOO
I use Extra Light Bertolli Olive Oil.
1/4 - 1/2 cup finely grated Parmesan cheese
I use Il Villagio from the Teeter.

Mash the anchovies and garlic to a paste.
We use a mortar and pestle.
Add in the lemon juice, the L & P Worcestershire Sauce,
the mustard, and whisk away.
 Coddle the egg.
Bring water to a boil.
 Drop egg in.
 Leave it for 1 minute.
 Then whisk the egg into the mixture.
Very slowly, whisk in the oil, maintaining an emulsion.
 Never add the oil too quickly.
 You don't want to see a small pool of oil in the dressing.
 You want to constantly whisk the oil as it drizzles in
to incorporate it in a creamy consistency.
 Taste test and adjust as you would like.
We aim for a light buckskin color.

Toss with Romaine lettuce.
Add croutons.
Grate additional Parmesan cheese over top.

And enjoy the best Caesar salad you've ever had.
Trust Rosie on this.

Stay tuned for the entrée -
rockfish in a butter rum sauce with a fruit salsa.


Catherine said...

Dear Rosie, Your guest will be delighted with this meal.
Those croutons look soooo good. They may be all gone before they reach the table.
Blessings dear Rosie. Catherine xo

Tammy is loving her moonflowers and is taking care and time in watching them grow. Thank you Rosie. xo Catherine

Rosie Hawthorne said...

Hi Catherine,
I never have leftover croutons. Ever.

Enjoy the moonflowers!