My Dad's Caesar Salad

  

My Dad always made Caesar Salad for special occasions. It was a ritual.  He would start by making the croutons.  Then he would wash the romaine lettuce, and spread it out on tea towels to dry, never using a salad spinner "because the lettuce would bruise".  Next he would make the dressing, and grate the cheese.  Then, finally, he would take down the very special, very large, wooden bowl that my brother Jeremy made for my father one Christmas.  This bowl was only used for my fathers' Caesar Salad.  The inside of the bowl was rubbed with fresh garlic, and the lettuce leaves placed in the bowl, then the croutons and grated cheese.  Then lots of fresh pepper was ground on top.  It would sit like this until just before serving, when he would add the dressing and make a big deal about tossing the salad.  There were never left overs!   And it continues to be my gold standard to which I judge all Caesar Salads.

Croutons

4 slices of bread cut into squares

4 tablespoons of butter

2 tablespoons of olive oil

3 cloves of garlic, crushed

Melt butter and add olive oil to heavy frying pan.  Add garlic and squares of bread and sauté until the croutons are browned on all sides. Spread croutons on baking sheet and place in oven on low heat for 10 to 15 minutes, or until they start to dry out.  Remove from oven and set aside. 

Salad

1 clove of crushed garlic

1 or 2 heads of cold romaine lettuce depending on size, washed and dried 

8 tablespoons of olive oil

24 anchovy fillets, diced

juice of 1 freshly squeezed lemon

freshly ground black pepper

1 very fresh egg, coddled 1 minute

1/2 cut Parmesan cheese, freshly grated

Mix olive oil, lemon juice, coddled egg, and 1 anchovy together to make salad dressing. Set aside. Rub the the inside of  salad bowl with clove of crushed garlic.  Tear lettuce into bite size pieces and place in salad bowl.  Arrange croutons and anchovies and cheese on top of the lettuce. Add salad dressing and toss. Grind pepper on top to taste.  Serve immediately.  Offer additional cheese and pepper to taste at the table.  

Lemon Honey Polenta Torte

I offered to bring a desert to a garden party, thinking I would have lots of time to make something - and then my flight was delayed. After being away for a week, and an hour before I was to leave for the party, I arrived home to an empty fridge.  There were a few lemons from the week before and some whole almonds.  I turned on the oven, threw the almonds in the food processor, and processed them into a fine grind and I was able to make this and only be a  few minutes late for the party, and the torte disappeared before I had a chance to taste it!

Lemon Honey Polenta Torte

Torte

• 1 cup of soft unsalted butter
• 1/2 cup of white sugar
• 1/2 cup of honey
• 2 cup of ground almonds
• 1/2 cup of fine cornmeal
• 3 eggs
• 1 1/2 teaspoons of baking powder
• zest of 2 lemons

Syrup

• juice of 2 lemons 
• 1 whole lemon
• 1/4 cup of honey

Preheat oven to 350F

Beat butter and sugar together until soft and creamy.  slowly add honey while beating.  Add one egg at a time and continue beating until smooth and a pale yellow.  

Mix ground almonds, cornmeal, lemon zest, and baking powder together.

Fold in dry ingredients 1/3 at a time.

Line the bottom of 8" spring pan with parchment paper and butter the sides.  Spread batter evenly over bottom of pan and bake for about 40 minutes.  The cake  is ready when it has pulled away from the edge of the pan and is golden.  Take cake out of oven and cool slightly.  Remove from spring pan and place on plate.  

While the cake is cooking combine honey and lemon juice over low heat on stove top.  Slice the remaining lemon into thin slices, removing any seeds,  and add to the  honey/lemon mixture. Simmer for 10 minutes. 

Prick the top of the cake with a fork, and  pour 1/2 of the lemon and honey mixture over the top.  Arrange the lemon slices on top, and pour the remaining honey mixture over the top.  Cool and serve.

I have substituted oranges for the lemon, with equally good results