TWO MEATBALLS IN THE ITALIAN KITCHEN
PINO LUONGO & MARK STRAUSMAN
PINO LUONGO & MARK STRAUSMAN
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caesar salad
2 garlic cloves peeled
2 anchovy fillets, preferably salt-cured Sicilian anchovies, rinsed if salted and finely chopped, or 1 teaspoon anchovy paste
1 tablespoon red wine vinegar
2 large egg yolks
1 tablespoon fresh lemon juice
1 teaspoon Worcestershire sauce
2 tablespoons extra virgin olive oil
2 bunches romaine lettuce, top 1 inch and bottom 2 inches trimmed off
2 tablespoons freshly grated Parmigiano-Reggiano cheese
Crush the garlic cloves into a large wooden bowl. Add the anchovies and vinegar and crush the mixture until melded. Don’t be impatient – cooking is a process. Add the egg yolks, lemon juice, and Worcestershire sauce and use a spoon to break up the yolks until they blend in. Add the olive oil and mix. Add the romaine lettuce and toss. Add 1 tablespoon of grated cheese to coat the leaves.
Place a few romaine leaves in the center of a large platter or on small individual plates. Top with another layer of leaves at 45-degree angles, so the salad looks attractive. Layer again. Scatter the crouton and sprinkle the additional cheese and black pepper. Serve immediately, or refrigerate for 20 minutes and serve chilled.
Click this link to order a copy of Two Meatballs in the Italian Kitchen from amazon.com
2 anchovy fillets, preferably salt-cured Sicilian anchovies, rinsed if salted and finely chopped, or 1 teaspoon anchovy paste
1 tablespoon red wine vinegar
2 large egg yolks
1 tablespoon fresh lemon juice
1 teaspoon Worcestershire sauce
2 tablespoons extra virgin olive oil
2 bunches romaine lettuce, top 1 inch and bottom 2 inches trimmed off
2 tablespoons freshly grated Parmigiano-Reggiano cheese
Crush the garlic cloves into a large wooden bowl. Add the anchovies and vinegar and crush the mixture until melded. Don’t be impatient – cooking is a process. Add the egg yolks, lemon juice, and Worcestershire sauce and use a spoon to break up the yolks until they blend in. Add the olive oil and mix. Add the romaine lettuce and toss. Add 1 tablespoon of grated cheese to coat the leaves.
Place a few romaine leaves in the center of a large platter or on small individual plates. Top with another layer of leaves at 45-degree angles, so the salad looks attractive. Layer again. Scatter the crouton and sprinkle the additional cheese and black pepper. Serve immediately, or refrigerate for 20 minutes and serve chilled.
Click this link to order a copy of Two Meatballs in the Italian Kitchen from amazon.com
Two Meatballs in the Italian Kitchen
is published by Artisan,
a division of Workman.