Caesar Salad

Caesar Salad

The Dressing

¾ cup olive oil

3 cloves garlic, smashed

¼ cup vinegar (can use a mixture, like ½ balsamic and ½ red wine)

Juice from ½ a lemon

½ can of anchove filets (3 or 4 filets)

1 teaspoon of whole grain mustard

½ teaspoon of salt

A couple grinds of pepper

The Lettuce

2 Heads of Romaine, outer leaves discarded, inner leaves washed and chopped or torn into large pieces.

The Cheese

Reggiano Parmesano……shaved over the salad

Croutons

Your choice….best with homemade croutons made from thinly sliced bread, brushed with garlic butter and toasted in a 400 degree oven

The Salad

Microwave the garlic and the oil for one minute on high.

Put the lemon juice, vinegar, anchovies and mustard in a food processor. With the processor running, slowly pour in the oil. Add salt and pepper. If the taste is too strong for your liking, add a little water, and then more oil. Toss romaine with dressing, then add shaved parmesan and croutons……Bon appétit..

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Meatballs

Ingredients

1 lb ground beef sirloin (85/15)

1 lb ground lamb

1lb ground pork or turkey

1 ½ cups fresh bread crumbs, soaked in milk

½ cup chopped flat leaf parsley

1 cup freshly grated Romano or Reggiano Parmesan cheese

2 eggs

1 ½ teaspoons salt

Fresh ground black pepper to taste

The Meatballs

Mix the three meats together. Add the bread crumbs and mix. Add the eggs and mix. Add the parsley, cheese , salt and pepper, and mix.

Form the meatballs into 2 inch diameter balls. Saute a few at a time in a cast iron skillet with olive oil until brown on all sides. Don’t crowd the skillet. Place browned meatballs on a cookie sheet and cook in a 375 degree oven for 30 minutes. This will finish cooking them all the way through. Serve with sauce of choice……Marinara or Pomodoro maybe…..

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