Hi Luella,
It's so good to see you here once again. Have I told you yet just how much you've been missed?
Once again, delicious, nutritious and even a slightly weird, almost Vegetarian like myself can thoroughly enjoy it without guilt. Although I could eat this by itself, I would probably add a Caesar Salad, for the heartier appetites...
Caesar Salad
1/2 to 3/4 cup croutons
1 coddled egg
1 to 2 teaspoons finely chopped garlic
1 anchovy fillet, mashed (1-2 in. of Anchovy Paste can be used)
Pinch of coarse salt
2 tablespoons (1/2 lemon) freshly squeezed lemon juice
3 drops Worcestershire sauce
6 tablespoons extra-virgin olive oil
4 tablespoons (1/4 cup) freshly grated Parmesan cheese, divided
1 head Romaine lettuce, hearts and tender leaves only
Coarsely ground fresh black pepper
To Prepare the Dressing: In a bowl, whisk together the garlic, anchovy, and salt until blended. Whisk in the lemon juice and Worcestershire sauce. Whisk in the coddled egg until the mixture is thick, approximately 1 minute to enable the lemon juice to "cook" the egg. Slowly drizzle in the olive oil with one hand while vigorously whisking the mixture with the other. When the dressing is well combined, whisk in 2 tablespoons of the Parmesan cheese.
To Assemble Salad: Separate the Romaine leaves and discard the coarse outer leaves. Wash, drain, and pat with paper towels or spin dry the remaining leaves. (Note: Lettuce should be prepared ahead of time and refrigerated until ready to use.) Tear into bite-size pieces and set aside.
In a large wooden salad bowl, add 1/3 of the dressing and toss with the croutons until well coated. Add the Romaine lettuce pieces and the remaining dressing; toss until coated.
To Serve: Divide the salad onto chilled plates and sprinkle each salad with the remaining 2 tablespoons Parmesan cheese and coarsely ground pepper. Serve immediately with chilled forks.
Makes 2 Man-Size or 4 Regular Servings.
Have A Blessed & Beautiful Week,
Phil