Happy Birthday, Dear Joyness! You are the delight of my life. In our day in and day out routines of life, sometimes we can get in a rut with our menu... How about trying something different with your Caesar Salad this week? This side dish has become a staple in our home, whether paired with a nice bowl of soup on a cold day or with a warm piece of garlic bread or fresh french baguette with butter on a warm summer day! In addition, it is just as much a feast for the eyes as it is for the appetite! A beautiful presentation when placed on a platter! Add grilled strips of chicken breast to serve as a great meal to take to a friend or to a potluck! Give it a try and let me know what you think!
Farfalle Caesar Salad
5 qt water
2 tsp salt
12 oz dried farfalle pasta
1 T plus 1/4 C extra-virgin olive oil
Creamy Caesar Dressing (recipe below - or you may have your own favorite)
1/4 lb country-style bread, crust removed, cut into 3/4 in cubes
3 cloves garlic, peeled and minced
salt and freshly ground pepper
1/2 C grated Parmesan cheese
*Optional grilled chicken breast to make a complete meal
Preheat oven to 350 degrees. In a large pot over high heat, bring water to boil. Add 2 tsp salt and the farfalle and cook until al dente, 10-12 min. Drain farfalle and toss it immediately with 1 T olive oil. Cover and cool completely in refrigerator, 1 hour minimum. Prepare the Caesar dressing. To make croutons, toss the bread with 1/4 C olive oil, garlic, salt and pepper to taste. Place on baking sheet and bake, tossing with a spatula occasionally, until golden and crisp, 10-15 min. Place the farfalle in a large bowl and add Caesar dressing and coat evenly by tossing. Add salt and pepper to taste. to serve on platter, layer ingredients for a beautiful display or toss completely and serve in individual bowls or plates. Layer Romaine or mixed salad, then dressed farfalle, then croutons and parmesan cheese. *If you are adding grilled chicken, mix in bowl with farfalle.
2 garlic cloves, peeled and minced
2 tsp Dijon mustard
2 T fresh lemon juice
2-4 anchovy fillets in olive oil, drained *mash if doing in a bowl.
1/2 C mayonnaise
1/4 C extra-virgin olive oil
1/4 C heavy cream
In a cuisinart, pulse together the garlic, mustard, lemon juice, anchovies and mayo. Th en, in a slow, steady stream add the oil with the cuisinart running and then gradually add the cream in a slow, steady stream to finish. If making in a large bowl, add ingredients the same, but using a whisk to incorporate ingredients. Salt & pepper to taste if needed.