Salsa is a terrific snack. Its primary components are vegetables and its acidity, heat, and natural sweetness satisfy in a guilt-free way. It is no wonder that every grocery store sells so many varieties of salsa. We can walk down the condiment aisle and expect to be able to choose from a variety of roasted, tropical, and green salsas, each one suiting a different menu and mood.

For those savvy to a few tricks in the kitchen, salsa is also appealing because it is so easy to prepare. And the beauty of making fresh salsa is that you can combine the sweet roasted flavor of tomatoes with the soul-appeasing crunch of fresh peppers and onions.

With the recipe below, you will be such a star of your next Cinco de Mayo party with so little effort that you will find yourself trying your own tropical and tomatillo versions of this recipe. When you do , share them with us, because there is always occasion for a good salsa.

Ingredients

• 3 fresh tomatoes
• 2 sweet bell peppers, preferably a some combination of red, orange, or yellow
• 1 sweet white or yellow onion
• 1 jalapeno
• The juice of 1 lemon
• 1/4 cup of fresh cilantro, chopped
• 1 tsp. olive oil
• Salt, to taste

Preheat your oven to 425 degrees.  Cut your tomatoes into quarters and remove the core.   Toss them in the olive oil and sprinkle with salt. Spread them on a baking sheet and roast for 40 minutes or until they are caramelized and soft.  When you remove the tomatoes from the oven, allow them to cool and then, using a pairing knife, gently remove the skins.  Place in a bowl and gently crush.

Cut your sweet peppers and onions into 1/4 inch dice and place into a mixing bowl.  Finely dice your jalapeno and cilantro and add them to the mixing bowl.  Add the roasted rushed tomatoes and lemon juice.  Season with salt to taste.

Serve with chips or with your favorite Mexican entree.  Yields 3 cups.

As the last scrumptious jars of Green Goddess Organics Heirloom Tomatoes disappear from my shelves I am reminded of the misty fresh sea air in Monterey. Last fall, just before moving back east, my buddies Katie, Robin, Gerick and I canned a heaping pile of the most juicy ripe tomatoes we could find to carry us through the winter.

The tomatoes of choice were a mixture of the five heirloom varieties (Red Brandywine, Yellow Brandywine, Marvel Stripe, Black Crimson and Cherokee Purple tomatoes)  grown by Green Goddess Organics in Hollister and Salinas. This exquisite farm is owned by Madeleine Clark and run by Jerry Simpson. This 3-year-old farm is certified by the Tri-County Organic Farmers’ Cooperative, growing a variety of delicious orange-flesh honeydew melons, icebox watermelons, broccoli, peppers, green onions, summer squash and beets.

We canned about 80 pounds – most of which were “seconds”, secured by our awesome friend Aretah. “Seconds” usually have some surface blemishes, splits or cracks on them. Since they cannot be stored as well and don’t look as pretty as the “firsts,” farms will often sell them at reduced prices when tomatoes are in abundance. The cracks in the tomatoes are usually caused by too much water, when I see them I know it means the tomato is super juicy!  So these are perfect for canning.

It took an entire evening of chopping and sterilizing. Gerick and Robins generous use of their kitchen complete with functioning dishwasher made sterilizing the jars a cinch! We ended up with about 50 quart size jars which we’ve been cooking into soups, pizzas, sauces and salsas throughout the winter – stay updated for recipes!

Photos:  Green Goddess Organics tomato fields off Riverside Road near Hollister, CA; canning galore

I use the term “stew” loosely in titling this recipe. The result is not so much a stew as a braise, as I use whole chicken thighs and the broth is rich and thick. However, I find it to be delicious and satisfying as a stand alone dish, and as I am always chatting with people looking for ways to cut back on carbohydrates, I thought I would offer this as a nice alternative to the chicken breast and broccoli meal.

Beans, often referred to as “slow” carbs, add a lot to a dish that doesn’t include pasta or grains. The fiber and protein aid in long term fullness, and they have a buttery flavor without adding fat. In this recipe, I chose to use cannellini beans as they have a sweet, mild flavor. Black eyed peas (rumored to be lucky) or giant white beans would also be delicious.

Finally, the addition of the eggplant makes this a hearty, thick stew and balances the savory flavor with a smokey sweetness. I cut my eggplant into small cubes and leave the skin on, both for the nutritional value and the color, but if you prefer, you can peel the eggplant before you cut it.  I also added Kale to this dish because I love it and I know it is so good for me.  To be honest, I add kale to just about as many dishes as I can get away with for both of those reasons.

For those of you who can’t do a meal without pasta or grains, throw the stew over your favorite pasta or some brown rice. Or, grab a crusty loaf of sourdough and call it dinner.  Either way, make extra because it’s even better left over.

Ingredients

• 6 bone-in, skin-on chicken thighs
• 1 large Italian eggplant, cut into 1 inch cubes
• 3 cups chopped kale
• 1 large onion, roughly chopped
• 4-5 cloves of garlic, peeled and cut into quarters
• 10 oz. crimini mushrooms, sliced
• 1 28 oz. can chopped tomatoes (or 3 cups chopped fresh tomatoes)
• 1 15 oz. can of cannellini beans (or 2 cups pre-soaked dry beans)
• 1 teaspoon fresh thyme
• 2 tablespoons chopped basil
• 1 cup dry white wine
• 3 cups chicken stock
• 2 tablespoons olive oil
• 2 tablespoons butter
• Salt and crushed red pepper to taste

In a heavy-bottom pot with a tight fitting lid (such as a dutch oven), heat the olive oil over medium high heat.  Season the chicken with salt and pepper.  Place it in the hot pot skin side down and do not touch it until the underside is well browned and slides easily in the pot.  Turn and brown on the other side.  Remove from the pan and set aside on a plate lined with a paper towel.

Add the butter, thyme, garlic, and onions.  Reduce the heat to medium and saute the onions until they become translucent and golden, about 7-8 minutes.  Add the cubes of eggplant and mushrooms.  Stir to coat with remaining oil and butter, season well with salt and add red pepper if desired, and then place the lid on the pot.  This will allow the eggplant to steam and cook through without adding more oil to the pan.  Every five minutes or so, remove the lid, give it a stir, and then cover again until the eggplant and mushrooms are soft and moist.

Add the chopped kale and stir well.  Add the wine and, with the lid off, allow it to reduce by at least half.  While the wine is reducing, scrape the bottom of the pan to deglaze. Once the wine has reduced, add the tomatoes, beans, and chicken stock.  Return the chicken thighs to the pot, covering each thigh completely in the liquid.  Cover the pot with the lid, and reduce the heat to low.  Cook on low for 45 minutes to an hour.

After 45 minutes to an hour, the chicken thighs should be tender enough that the meat should slip easily from the bone.  At this point, I like to (carefully) remove them from the cooking liquid, and with tongs and a fork remove the chicken meat from the bones.  I return the chicken meat to the liquid, stir in the chopped basil, and the stew is ready to serve.  Serves 4-6 people.

Anadama – what a weird name for a type of bread.  I think I was first interested in making this bread because of the name.  After sampling some of it for the first time at The Friendly Toast in Portsmouth, NH years ago – it’s been a great go to bread for me ever since.  It’s also super easy to make, a good introductory bread recipe for anyone who doesn’t have a lot of experience baking breads.

The origin of the name itself is a funny story – this told from Wikipedia:

There are several popular myths about the origin of the name, which mostly take this form:

“A fisherman, angry with his wife, Anna, for serving him nothing but cornmeal and molasses, one day adds flour and yeast to his porridge and eats the resultant bread, while cursing, “Anna, damn her.” The neighbors baked it because it was so delicious and coined it Anadama or Anadamy.

With that fine intro, onto the recipe!  This recipe comes out of the Moosewood Cookbook from the awesome Moosewood Restaurant in Ithaca, NY.  Keep in mind that this will make a bunch of dough – enough for 2 big loaves or 3 medium sized loaves.  Also keep in mind that this bread does freeze well, so bake it all and then save it for later!

• 2 cups cool water
• 2 cups whole (or 2%) milk (or soy milk)
• 2 cups yellow cornmeal
• 1/2 cup brown sugar
• 1 cup warm water
• 1/4 cup molasses
• 2 packs of active dry yeast (the standard kind you find in the baking aisle)
• Around 10 cups of unbleached bread flour – more as needed for dusting, etc…
• 1/2 cup canola or vegetable oil
• 2 Tbsp. kosher salt
• Butter for glazing (optional)

Combine the 2 cups cool water and milk in a pot and bring to a boil.  STIR in the cornmeal, then the brown sugar to make a thick mush-like goo – this will be really thick and hard to stir.  Once combined, set aside off the heat.

In a separate bowl, add the warm water and and molasses and whisk lightly to combine.  Add the yeast and dissolve it in the water/molasses mixture.

The temperature of the cornmeal mush should be around 110F – once it’s there, add the mixture to a mixer along with 2 cups of the flour and beat for around 100 strokes with the paddle attachment (or my hand of course).  Cover with a damp cloth and set aside in a warm place (around 80-90 degrees if possible) and let this mixture sit for 45 minutes.  I use my oven to let the dough rest and rise – sometimes even turning the broiler on for a minute to give it some warmth – this trick works well if your house is cool to begin with like mine.  The mix should bubble and rise slightly – this is called a “sponge”.

Stir the oil, salt and gradually cup after cup of flour to the sponge after it’s been bubbling for a while.  I did this with the dough hook of my mixer, but you can also do it by hand.  You may not need to add all of the flour – but you want to end up with a slightly sticky yet fluid dough that you can knead.  Turn it out onto your board and knead it for around 10 minutes by hand, adding flour as necessary.

Oil your large bowl and return the dough to your bowl, cover with the damp cloth and place again in the oven to rise for 45 minutes or until the dough doubles in size.  Punch down the dough and shape it to your liking – I made standrad shaped loaves, as well as round boules – both were delicious.

Lightly oil your baking dishes, then add the dough, cover with the damp cloth again and let rise in the baking vessels for another 30-40 minutes.  Preheat the oven to 350 F, brush the tops of your loaves with a little melted butter and bake for 40 minutes or until the dough is golden brown.  Cool on a wire rack and enjoy!

Brandade is something that I ate for the first time at Craigie on Main in Cambridge, MA – served in a small ball that had been lightly fried and served on top of squid ink aioli.  Ok, so that was my introduction to the stuff – and obviously I didn’t set out to replicate that dish.  Instead I wanted to learn a more rustic style of brandade, so I turned to a recipe from a great restaurant up in Portland Maine called Caiola’s in the West End.

Caiola’s brandade was easy to make and delicious.  I really liked the idea of keeping some of the ingredients more course and less of a puree.  The salt cod is actually really delicious, adding a subtle but present fishiness that’s not overpowering, but instead comforting and delicious.  I added a bit of both lemon and orange zest, which added a really nice freshness.  This stuff is pretty rich and delicious, a good go to for any appetizer, but especially in the winter.  Here’s what to do:

• 1 medium fillet of Salt Cod (around 3/4 lb.) – soaked in cold water for 24 hours at least, changing the water multiple times.  Once soaked, drain and dry and reserve.
• 2 lb potatoes – Yukon golds or fingerlings work here – peeled and roughly chopped
• 1/2 cup cream
• 1/4 extra virgin olive oil + 1-2 Tbsp.
• 1/2 white onion – large dice
• 1 tsp. orange zest (more to your taste)
• 1 tsp. lemon zest (more to your taste)
• 1 clove fresh garlic – finely minced
• Salt and pepper to taste
• Cured black (pitted) olives to finish
• Bread for crostini – sourdough baguette or even focaccia work well

Preheat the oven to 350 F.

Start with the salt cod.  Once it’s drained, add it to a pan of water and bring the water to a boil.  Cook the cod in the water for 15 minutes or so, or until it nicely flakes apart.  Remove the cod from the water with a slotted spoon, dry, then add the cod to a food processor and gently pulse until the cod is mostly broken apart.  I decided to leave some larger pieces in the cod and it was really good!!  But it’s totally up to you.

Once the cod is done, add some salt to the water, then add the potatoes to the pan and cook those until they’re cooked through – 10-15 minutes.  Remove the potatoes from the water and rice or mash them in a separate bowl.  Add the riced potatoes to the cod mixture and mix together gently.

In a separate pan, add the 1-2 Tbsp. olive oil and then the onion and gently saute until soft but not browned.  Remove the onion and add it to the potatoes and cod.  Then add the 1/4 cup of olive oil to the hot pan and warm it until it’s fairly hot, then add it to the cod and mix.  Finally, add the cream to the heated pan (make sure the pan is over low heat) and heat it gently before adding it to the code mixture.

Finish by mixing in the garlic and zests, then taste the mixture and adjust seasoning as necessary.  Once you’re happy with it, place the brandade in an oven proof dish and bake in the oven for 20 minutes or until the top begins to brown and the middle is hot and bubbly.  Toast the bread and arrange on the plate.  Finish the brandade with the olives and a little more zest and serve with the toasts!

Everyone loves to eat cookies during the holidays and these will make you very popular.  You can bake them tomorrow and they will still be soft and chewy on Christmas.  I brought them in to work because it was too dangerous to keep them at home, and they were gone before 9am.

If you want to make a cookie that everyone will love, and that is fun to make with kids, here is your winner!  If I were you, I would consider doubling the recipe and bestowing these cookies on all of your most treasured friends, or keeping the extra dough in your fridge to bake at all of your holiday dinners over the next few weeks.

Note:  The recipe below is made with a stand mixture.  However, with plenty of will power and arm strength, it can certainly be made by hand.

Ingredients:

• 2 1/4 cups flour
• 2 tsp. baking soda
• 1/4 tsp. salt
• 1 tsp. ground cinnamon
• 1 tsp. ground ginger
• 3/4 cup (1 1/2 sticks) unsalted butter, softened
• 1 cup dark brown sugar
• 1 extra-large egg
• 1/4 cup molasses
• Course granulated sugar (for coating cookie dough before baking)

Preheat your oven to 350 degrees.  Begin by sifting the flour, baking soda, salt, cinnamon, and ginger into a large bowl.

In a stand mixer, beat the eggs and brown sugar together until it becomes light and fluffy.  On low speed, add the molasses and mix until combined.  Slowly, add the flour mixture, about one cup at a time, until it is all combined into the dough.

Place the course sugar in a shallow bowl.  Using a teaspoon, scoop out a heaping spoonful of dough.  Roll into a ball using your palms, and then roll through the sugar.  Place on the baking dish.  Repeat to make the rest of the cookies (makes about 2 dozen).  Leave plenty of room between cookies on the baking sheets, as they will spread out during baking.

Bake for about 8 minutes, or until the cookies have spread and begin to crack slightly on top.  They should still be quite soft, and they will continue to firm as the cool.  Carefully, with a spatula, transfer the cookies to a cooling rack to cool for at least fifteen minutes (this is the hardest part of this recipe because they will look and smell so delicious).  Store in an air tight container for up to 5 days.

When visiting New York City recently, we got an opportunity to head to Momofuku Noodle Bar in the Village, which after going through the cookbook, was a big draw for me. Going in, I knew that the two dishes I was going to have the most difficult time choosing between would be the Momofuku Ramen (which I did end up ordering) and this dish below: Ginger Scallion Noodles.

The dish is totally simple to prepare, really not much effort, but the flavors are complex and delicious.  The base of the dish is the Ginger Scallion Sauce, which for the most part is just that, minced ginger and scallions along with some soy, vinegar and grapeseed oil.  It’s less sauce and more of a rub or condiment.  Whatever it is, you’ll love it, trust me.  As David Chang of Momofuku says:

“Improvise to your needs, but know that you need ginger scallion sauce on your noodles, in your fridge, and in your life.”

Here’s how to pull it together – first for the Ginger Scallion Sauce.  Make this first, as it gets better with age:

• 2.5 cups scallions.  Basically 2 standard bunches finely diced
• 1/2 cup finely diced ginger
• 1/4 cup grapeseed oil – make sure you use grapeseed, don’t substitute here!
• 1.5 tsp. light soy sauce (I used the low sodium version).
• 3/4 tsp. Sherry vinegar
• large pinch kosher salt (3/4 tsp. or so)

Mix all the ingredients together in a mixing bowl, then set aside to rest, letting the flavors blend together.  Let this mixture sit for at least 15 minutes or up to a day or two in the fridge.

Quick Pickle Cucumbers:

• 1 Tbsp. kosher salt
• 1 Tbsp. organic sugar
• A bunch of thinly sliced cucumber slices – standard cukes were cool with us.

Combine all ingredients thoroughly with your hands and let marinate for 5-10 minutes before using.

Pan-Roasted Cauliflower:

• 1 medium head of cauliflower – broken down and sliced into small florets.
• Grapeseed oil
• Kosher salt to season

Get the oil ripping hot in your pan, then add the cauliflower (careful, the oil may splatter!!) cut side down and toss letting all sides caramelize before seasoning to taste with salt and removing from the pan.

Ginger Scallion Noodle Dish: (for 3-4 people)

• All 3 condiments from above
• 1 package of store-bought ramen noodles (around a 1 lb package, like standard pasta)

Boil the noodles for just a few minutes in unsalted water, breaking them apart the best you can.  Keep in mind these ramen noodles cook MUCH faster than their Italian counterparts, so don’t overcook them!!

Drain the noodles and place in a large bowl.  Toss in the sauce and the rest of the ingredients/condiments, along with anything else to your liking!  Serve and enjoy once well combined.

This is a dish of contrast. The bright green of the brussels is beautiful next to the orange squash and the butter-colored mushrooms. The acidity of the vinaigrette balances the sweetness of the butternut squash and the nuttiness of the brussel sprouts. The crispness of the bacon is balanced by the tenderness of the squash and the crunchiness of the occasional hazelnut.

All of this contrast works, however, because this dish encompasses many of the wonderful flavors of Thanksgiving. It makes a wonderful, quick-cooking, bright-flavored side dish that adds color and nutrition to your table. You just might find yourself making it again before the next Turkey Day rolls around.

This recipe is much easier and less stressful if all ingredients are prepared before you begin the cooking process.

Ingredients:

• 1 medium butternut squash, peeled and cut into 1/2 inch dice
• 1 lb. of brussel sprouts, cleaned and cut in half, lengthwise
• 1/4 lb. Chanterelle or other wild mushrooms, wiped clean and chopped
• 2-3 cloves garlic, minced
• 1 lemon
• 1 tsp. fresh rosemary, chopped
• 1/2 tsp. fresh thyme, chopped
• 1 tbsp. dijon mustard
• 3 slices of good bacon, cut into 1 in. pieces
• A handful of hazelnuts, chopped and toasted
• 2 tablespoons olive oil
• Salt and pepper to taste

Prepare a large ice bath by filling a large mixing bowl with water and ice.

Bring a large pot of water to a boil.  Salt liberally and add the butternut squash.  Blanch for about three minutes and then add the brussel sprouts.  Blanch for another four minutes and remove from heat.  Immediately strain and place vegetables in the ice bath.

In a large, deep skillet, cook the bacon pieces over medium high heat.  Once the fat is rendered and the bacon is crispy and brown on both sides, remove the bacon and set aside for later on a paper towel.   Then, reserve most of the bacon fat in a bowl to use for the vinaigrette.

Add the olive oil to the hot skillet, and add the brussel sprouts and squash.  Saute for about five minutes, letting the vegetables caramelize.  Add the garlic and the fresh rosemary and thyme.  Add the Chanterelle mushrooms.  Continue to saute for another three minutes, or until the squash is tender, and then remove from the heat.

In a small nonstick skillet, toast the chopped hazelnuts over medium heat.  Stir frequently until the nuts begin to become a light golden-brown.  Do not walk away!  They will burn!

To the bowl with the reserved bacon fat, add the dijon mustard and the juice of the lemon and whisk until the mixture emulsifies.  Poor the vinaigrette over the vegetables, toss or stir well to coat, and serve immediately, topped with the crispy bacon and toasted hazelnuts.

When those first really cold days of the season sneak up on you, it is a little hard to shake off the chill.  I came up with this recipe after a full day at work wishing that I had worn wool socks and boots (instead of no socks and ballet flats) and a warm sweater (instead of a cotton long sleeve shirt).  Why must I be a slave to fashion?  By the time I got home, walked the dog, and made it to the grocery store, I thought I would never feel warm again.  On this kind of day, you have to warm up from the inside out.  You just have to drink tea and eat soup.

As I previously mentioned, I had already worked all day, walked the dog, and gone to the store – I was cold, and hungry, and getting crankier by the minute!  A slow cooked soup was out.  I needed something that would be ready quickly, but would have the same soul-warming effect of my mom’s chicken noodle soup.  To help me achieve this, I turned to ready-to-use canned beans and prepared chicken stock, two ingredients that always help quick-cooking food taste slow.  I also grabbed the hot Italian sausage because I needed heat in both temperature and spice to shake this chill!

The nutritional and delicious recipe below will warm you up, please your doctor, feed an army, and taste even better the next day.  Grab a loaf of your favorite crusty bread and get ready to feel the heat!

Ingredients:

• 1 lb. hot Italian sausage
• 1 large yellow onion, diced
• 3-4 carrots, peeled and cut into 1/4 inch rings
• 4-5 cloves garlic, minced
• A dozen Crimini  mushrooms, sliced
• 4 cups kale, cleaned and roughly chopped
• 8 cups or two containers chicken stock (I prefer organic and sodium free so I can salt to taste)
• 2 15 oz. cans of cannellini beans
• 1/4 lb. bow tie pasta
• 3 tbs. olive oil
• 1/2 tsp. dried thyme
• 1 tsp. dried oregano
• Salt and red pepper flakes to taste
• Roughly grated Parmigiano Reggiano cheese to taste (for garnish)

I a heavy bottom, large soup pot, heat the olive oil over medium high heat.  Remove the sausage from its casing and add it to the pot, pressing it flat.  Leave it alone on one side, and then flip it when it is brown.  As the sausage browns on the second side, use a wooden spoon to break it up into bite sized pieces.

Add the onions, carrots, and garlic to the pot.  Season with salt, red pepper (optional), thyme and oregano.  Stir frequently until the vegetables begin to soften, about five minutes. Add the mushrooms and saute for another minute.   Add all of the chicken stock and cover and cook for twenty minutes over medium-low heat.

Add the kale to the soup.  Re-cover and cook for another fifteen minutes.  Strain and rinse the beans.  Add the beans and the pasta and cook until the pasta is al dente, about fifteen more minutes over medium-low heat.  Taste for seasoning.

Serve in big bowls garnished with Parmigiano Reggiano cheese and warm, crusty bread.  Feel the warmth and enjoy!

This is a re-post of a classic recipe that is and will always be a part of our household – Aimee’s family Caeser salad recipe. The first time this was made for me, I literally was bowled over by how different this caeser was compared with all those other sub-par caeser’s that I’d eaten in pubs and restaurants over the years. This salad makes you forget all about those other salads and shines as a meal unto itself. I maintain still that it’s the best recipe we’ve ever produced on this blog, so at our 2 year anniversary, I give you it once again – with updated pictures. Enjoy!

Caesar salad is an American staple.  In fact, Caesar salad is probably one of the most predictable menu items, whether you are at a high end restaurant or a local diner.  Even at the grocery store, you are guaranteed at least ten varieties of bottled Caesar dressing.

Somewhere along the line, the standard for Caesars has been lowered.  Often, you end up with wilted romaine overdressed with a  mayonnaise-heavy, salty dressing and stale and dry boxed croutons.  When a Caesar salad is made well, however, nothing satisfies quite like it.  With a little effort, a real Caesar salad and fresh croutons are easy enough to make at home, and are worth every moment of the extra effort.  So put that “Caesar in a Bag” kit back on the shelf, and pick up a few fresh ingredients to make a real Caesar salad.

The Croutons:

Ingredients:

• 3 one inch slices of good, crusty bread, cubed (I recommend sourdough)
• 6 peeled whole cloves of garlic
• 3 tablespoons extra virgin olive oil
• Salt and pepper to taste

Heat the olive oil over medium-high heat in a medium sized skillet.  Add the whole cloves of garlic and cook until they are soft and golden brown.

Remove the garlic cloves and reserve for the dressing.  Add the cubes of bread and stir or toss thoroughly to coat with the olive oil.  Cook the croutons in the skillet until they are golden brown on all sides, usually about five minutes.  Stir or toss frequently to prevent them from burning.  At the end, add salt and pepper to taste and toss or stir.  Remove and place on a paper towel to cool before adding to the salad.

Caesar Dressing:

Ingredients:

• 6 cloves of sauteed garlic (reserved from cooking croutons)
• 1 clove of raw garlic
• 1 egg yolk
• 1 tablespoon of dijon mustard
• 1 tablespoon of mayonnaise
• The juice of one lemon
• 1 teaspoon of Worcestershire Sauce
• 3-6 anchovy fillets, or anchovy paste, depending on your taste
• 1/4 cup of extra virgin olive oil
• 1/4 cup of Parmesan cheese
• Salt and pepper

In a large salad bowl, using the back of a fork, smash the sauteed garlic to make a paste.  Add the egg yolk, the Dijon mustard, the mayonnaise, the Worcestershire sauce, and the lemon juice and stir.  Use a garlic press crush the raw clove of garlic and add it to the bowl.  Finely chop the anchovy fillets and add to the bowl.  Add salt and pepper and stir well. Slowly stream in the olive oil as you stir the other ingredients.  The oil should emulsify with the other ingredients, but the dressing will still be a bit chunky.  Add salt and pepper to taste.  I usually taste the dressing with one of the croutons.  Yum!

Wash and dry and entire head of romaine lettuce, torn into bite size pieces.  Add to the bowl with the salad dressing.  Add the croutons and the Parmesan cheese and toss well.  Serve immediately.

Serves 4-6 people.