Recipe of the Week: Tuscan Pork Caesar Salad with Pine Nuts
A fabulous salad to start the New Year right. I love preparing my salad green by washing and tearing them into small pieces, wrapping them in paper towels and then sealing them in a plastic bags. This way my greens are always ready to satisfy a quick lunch or a nice light dinner. This great Caesar salad version is delicious, a great combination of sweet and salty. I buy the rosemary prosciutto ham at my local supermarket and toast the pine-nuts ahead together with the salad dressing that I keep in the refrigerator. Makes four side portions. (Chef tip: To coddle an egg, place in a small pot and cover with cold water and cook for 4-5 minutes, remove and chill under cold water.)
1 head Romaine lettuce, tough outer leaves removed, rinsed, dried and broken into mouth-sized pieces
pound Italian rosemary Prosciutto cotto, cut into julienne
1 cups croutons, 1/2 inch cubes
pound Parmigiano Reggiano
cup toasted pine nuts
Caesar dressing
Break romaine leaves over the dressing in the salad bowl. Add croutons, Prosciutto cotto and pine nuts.
Using a wide-bladed grater, grate the Parmigiano Reggiano over the lettuce.
Dress with Caesar Dressing just prior to service. Use only enough to adequately coat leaves with a light layer of dressing.
Caesar dressing
(approximately cup)
4 anchovy fillets (may be soaked in milk to reduce saltiness)
2 cloves garlic, crushed
1 tablespoon Dijon mustard
2 eggs, coddled (soft-boiled about 4 minutes)
lemon, juice only
Pinch of salt
Black pepper to taste
1/3 cup extra virgin olive oil
Drain and mince the anchovies and place them in a non-reactive mixing bowl with garlic, mustard, eggs and lemon juice.
Add a generous amount of salt and freshly ground black pepper to taste. Whisk all ingredients thoroughly to blend.
Continue whisking ingredients and slowly drizzle in olive oil in a steady stream to form a stable emulsion.
Taste dressing and correct seasonings by the addition of more salt, pepper or lemon juice as needed.