Established in 2006 as a Community of Reality

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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Toasted Parmesan and Garlic Oil Caesar Salad

    Lobo
    Lobo
    Lobo
    Moderator
    Moderator


    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Toasted Parmesan and Garlic Oil Caesar Salad Empty Toasted Parmesan and Garlic Oil Caesar Salad

    Post by Lobo Fri 15 Jan 2016, 12:14 am

    Toasted Parmesan and Garlic Oil Caesar Salad Img51l
    Toasted Parmesan and Garlic Oil Caesar Salad
    Toasted Parmesan and Garlic Oil Caesar Salad Translucent
    Be the first to Write a Review
    Prep Time: 15 minutes
    Cook Time: 5 minutes
    Servings: 4
    Two stars of Italian cuisine?parmesan cheese and garlic?share the stage in Olivier's enticing oil that brightens bruschetta, grilled meat and poultry, sautéed vegetables and salads.






    • 64

    Ingredients:


    • 2⁄3 cup Olivier Toasted Parmesan and Garlic
        Dipping Oil
    • 2 to 3 slices country bread, each 1⁄2 inch thick,
        cut into 1⁄2-inch cubes
    • Salt, to taste
    • 1 egg yolk
    • 1 Tbs. fresh lemon juice
    • 2 anchovy fillets, minced (optional)
    • 1⁄8 tsp. Worcestershire sauce
    • Freshly ground pepper, to taste
    • 2 hearts of romaine lettuce, washed, dried and
        leaves separated
    • 1 Tbs. chopped fresh chives

    Toasted Parmesan and Garlic Oil Caesar Salad Wine-pairing-icon-white

    Wine Pairing

    This pairs well with crisp, medium-bodied white wines like the Spottswoode Sauvignon Blanc, Napa County/Sonoma County from our Wine Club.

    Directions:

    In a large sauté pan over medium heat, warm 1/3 cup of the oil. Add the bread cubes and cook, stirring occasionally, until golden, about 3 minutes. Transfer the croutons to a paper towel-lined plate, season with salt and set aside.

    In a bowl, whisk the egg yolk until smooth. While whisking, slowly drizzle in the remaining 1/3 cup oil. The mixture should be creamy. Whisk in the lemon juice, anchovies, Worcestershire sauce, salt and pepper.

    Place the lettuce leaves and the croutons in a large bowl. Add just enough dressing to generously coat the leaves and toss until they are evenly coated. Divide the salad among 4 chilled salad plates and garnish with the chives. Pass any remaining dressing at the table. Serve immediately.
    Williams-Sonoma Kitchen.
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