My Grandfather’s Classic Caesar Salad...

My Grandfather is a pretty good cook. Actually giving it a bit more thought I will say he is a very VERY good cook. He has a few stand out dishes and this Caesar Salad is one of them. Always a treat, I can’t think of anyone in our family who doesn’t look forward to tucking into it.

Perhaps my favourite memory surrounding this dish is of my Grandmother who sadly passed away a few years ago. She was in charge of washing (and drying) the Romaine lettuce. With no salad spinner in sight the leaves were dried on separate bits of paper towel carefully spread around the kitchen. I loved helping her with that task. Although time consuming it was an important part of the ritual in making this incredibly delicious salad.

This is perfect on its own or as a tasty side with fillet steak and frites or a piece of grilled chicken.

My Grandfather’s Caesar Salad (serves 4)

Ingredients

1 large head of Romaine lettuce

1/2 cup grated Parmesan cheese

4 strips of bacon cooked until crispy and then chopped or crushed finely

1/2 cup plain croutons

* * The ingredients below should be added in order to create the basic dressing * *

2 garlic cloves

1 anchovy fillet or 1 Tbsp of anchovy paste

1 Tbsp olive oil

2 egg yolks slightly beaten (If you prefer not to use raw eggs because of salmonella concerns then substitute about 2-3 Tbsp of plain Greek yoghurt which will give the dressing richness)

3 Tbsp “Maille A L’Ancienne” mustard (a Dijon type of mustard with seeds) This is a very important ingredient

Juice of 1/4 lemon

1/2 cup of olive oil

1 dash of Worcestershire sauce

2 dashes of Tabasco sauce

3 Tbsp of Parmesan cheese

Directions

Wash the Romaine lettuce and dry it thoroughly

Shred or chop it into bite sized pieces

Add the basic dressing ingredients together and toss the Romaine lettuce with it

Add the 1/2 cup Parmesan cheese and toss everything again

Just before serving add the chopped crispy bacon bits and croutons

Toss once more and serve immediately

Enjoy!

A Caesar Salad wouldn’t really be a Caesar Salad without croutons – so why not make your own. It’s a great way of using up stale bread and aside from putting them in salad they are also really yummy when added to soup (perhaps with a bit of Gruyere cheese on top)

Here is a quick simple recipe for making your own croutons

Luna Raye’s Quick And Easy Croutons

Ingredients

Approximately 4-6 slices of stale bread (fresh can also be used but stale is much better)

A good glug of olive oil

Seasonings are optional and can include; garlic, rosemary, thyme, chili flakes, lemon myrtle, salt, pepper, marjoram, sage etc etc – be creative and have fun

Directions

Cut the bread into nice bite sized chunks

Heat the oil in a large frying pan over a moderate heat

Don’t let it get too hot – after about 30 seconds add the bread chunks and give everything a good stir

You may need to add more more oil – I like to make sure the bread is well coated but not drenched – go with your kitchen witch instincts on this

Once the bread is nicely coated it’s time to add whatever spices or herbs you have chosen

Sprinkle them on top and give everything a good mix around

Keep an eye on the heat as you don’t want the bread to burn

When the croutons are nicely browned and a bit crisp remove them from the pan

Add to soups, salads or even munch them on their own as a snack

They will keep in an airtight container for about 2 days

Panzanella (Italian Bread Salad) With Homegrown To...

“It’s difficult to think anything but pleasant thoughts while eating a homegrown tomato.”
Lewis Grizzard

We are up to our ears in tomatoes and we love it!

At the start of April we bought tomato seedlings in the hopes we would have the pleasure of a few homegrown tomatoes over the summer. Last year’s efforts were a bit grim so our expectations were not high. I am delighted to report that this has been the best tomato harvest we have ever had in the 3 years of growing our own.

Panzanella is a wonderful way to use up stale bread and hi-light the beautiful flavour of fresh tomatoes – preferably picked straight off the vine! We have a fantastic selection of tomatoes including Roma, Citrina, Sungold and Green Zebra. Nothing hits the spot like a freshly made salad full of Mediterranean flavours and tomatoes you have grown yourself.

Normally panzanella uses stale bread but if you don’t have any on hand you can always use fresh. Just cut it into bite-sized chunks and place on a baking tray in a low temperature oven. You don’t want to toast the bread – just dry it out a little.

Here is my recipe for summer in a bowl.

Luna Raye’s Panzanella or Italian Bread Salad
(Serves 2-3)

Ingredients

3 cups of stale bread (I used a baguette)

A generous handful of tomatoes halved (approx ¾ of a cup) Use a mixture of tomatoes if you can (I used Citrina, Roma and Sungold)

1 small red pepper diced

¼ Spanish onion finely sliced

3 cloves of garlic (I am a garlicoholic so use fewer cloves if you prefer)

1/2 cup of extra virgin olive oil

3-4 Tbsp of balsamic vinegar

Handful of basil leaves roughly torn

Salt and freshly ground black pepper to taste

Directions

Add the bread chunks to a large bowl

In a separate bowl add the tomatoes red pepper, onion, garlic, pinch of salt, about ½ the basil and mix well

Add the tomato mixture to the bread chunks and toss so everything is gently mixed

Drizzle the olive oil and balsamic mixture over the top and add a touch more salt and plenty of freshly ground black pepper

Cover and leave for 45 minutes to an hour (you can put it in the fridge but I left mine on the counter top – I find the flavours come out better when it is a little warm)

Just before you serve add the remaining basil and toss everything again. Check to make sure you are happy with the seasoning

The bread should have soaked up all the oil, vinegar and tomato juices so it should be moist but not soggy

Serve up and Enjoy!

Panzanella