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Recipe of the Week: Tuscan Pork Caesar Salad with Pine Nuts

January 9, 2019
By CHEF LORETTA PAGANINI , Island Reporter, Captiva Current, Sanibel-Captiva Islander

A fabulous salad to start the New Year right. I love preparing my salad green by washing and tearing them into small pieces, wrapping them in paper towels and then sealing them in a plastic bags. This way my greens are always ready to satisfy a quick lunch or a nice light dinner. This great Caesar salad version is delicious, a great combination of sweet and salty. I buy the rosemary prosciutto ham at my local supermarket and toast the pine-nuts ahead together with the salad dressing that I keep in the refrigerator. Makes four side portions. (Chef tip: To coddle an egg, place in a small pot and cover with cold water and cook for 4-5 minutes, remove and chill under cold water.)

1 head Romaine lettuce, tough outer leaves removed, rinsed, dried and broken into mouth-sized pieces

pound Italian rosemary Prosciutto cotto, cut into julienne

Article Photos

Chef Loretta Paganini

1 cups croutons, 1/2 inch cubes

pound Parmigiano Reggiano

cup toasted pine nuts

Caesar dressing

Break romaine leaves over the dressing in the salad bowl. Add croutons, Prosciutto cotto and pine nuts.

Using a wide-bladed grater, grate the Parmigiano Reggiano over the lettuce.

Dress with Caesar Dressing just prior to service. Use only enough to adequately coat leaves with a light layer of dressing.

Caesar dressing

(approximately cup)

4 anchovy fillets (may be soaked in milk to reduce saltiness)

2 cloves garlic, crushed

1 tablespoon Dijon mustard

2 eggs, coddled (soft-boiled about 4 minutes)

lemon, juice only

Pinch of salt

Black pepper to taste

1/3 cup extra virgin olive oil

Drain and mince the anchovies and place them in a non-reactive mixing bowl with garlic, mustard, eggs and lemon juice.

Add a generous amount of salt and freshly ground black pepper to taste. Whisk all ingredients thoroughly to blend.

Continue whisking ingredients and slowly drizzle in olive oil in a steady stream to form a stable emulsion.

Taste dressing and correct seasonings by the addition of more salt, pepper or lemon juice as needed.



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