December 11, 2017Target Healthy Eating
3 anchovy fillets packed in oil, drained
4 fresh garlic cloves
Pinch Kosher salt
1 large egg yolk (boil egg for 1 minute and not longer)
Zest of 1/2 fresh lemon
2 Tablespoons fresh lemon juice, plus more (to your taste)
3/4 teaspoon Dijon mustard
2 Tablespoons excellent extra virgin olive oil
2 Tablespoons canola oil
6 Tablespoons finely grated FRESH Parmesan
Pinch black pepper
Worchester sauce (one drop)
1 cup torn 1 (bite-size) pieces old bread, with crusts
1 Garlic clove, squeezed
2 teaspoons olive oil
3 or 4 (packed in tightly) cups of fresh spinach and 3 or 4 cups of (packed in tightly) fresh arugula all leaves separated, washed three times, dried with paper towel. Then leaves torn by hand, put into a bowl and set aside. Both of these green veggies are grown in sandy soil. This is why you really need to wash all the leaves three times, draining each time. Even though the packaging makes the leaves look clean, there's always a certain amount of sand and/or grit left on the leaves, that's not visible. It ruins a good salad to feel your teeth crunch down on grains of sand or grit. Also, you have no idea who handled the leaves before or during packaging. It means 5 extra minutes of work, to do this washing routine, but it's worth the time.
1, 2 or 3, depending on your taste
They're in season now and couldn't be more sweet and juicy. Simply peel and separate the segments. Use whole segments or cut them in half. Pick out any seeds that're sticking out, but don't bother digging into a segment to get them out, unless you feel like doing it.
The Croutons, certainly, can be made the day before and so can the dressing. Otherwise, make croutons first, before you make the dressing. Can you buy packaged croutons? Of course, but try to make them yourself. The flavor is so much better. If you're going to make a really great salad, you might as well make great tasting croutons. There is simply no comparison! Once you taste the richness of your own croutons, you'll never buy them again. They're not a peripheral ingredient, they make the salad better. That's why they're in the recipe.
1. Preheat oven to 375 degrees.
2. In a medium bowl, add the 2 teaspoons olive oil and the squeezed juice of one fresh garlic clove. Stir
3. Tear or cut any left-over bread, you have, into (1 inch) bite size pieces, enough for 1 cup (press the bread down a bit, in the measuring cup). Then put the pieces of bread, into the bowl with oil/garlic. My favorite bread for croutons is day old (or older) sour dough bread.
4. Now, toss the bread pieces or cubes and be sure that the bread cubes are all covered (as much as possible) with the oil mixture. Let them sit for a while to absorb the oil, like 30 to 60 minutes. Stir them around every once in a while
5. Arrange croutons on a baking sheet or large pan and bake, tossing occasionally, until golden, 10-15 minutes. Watch them carefully. Just a little too long in the oven, and they will burn and won't be useable for the salad. When golden, remove from oven and set aside to cool.
1. Use a medium bowl to make the dressing in.
2. Boil one large egg for one minute and remove from heat after 1 minute. Immediately run the egg under cold water. Then carefully crack it open, so as not to break the yolk. You have to separate the yolk from the egg white and use only the yolk in this recipe. Separate and put the yolk into a small container, ready to use in the dressing. This is a precaution worth taking, to prevent salmonella. Never use a completely raw egg.
3. In bottom of salad serving bowl put the garlic and the anchovies. With a fork, mash these two ingredients into a paste
4. Next, with a small whisk, add the egg yolk and whisk it into the garlic/anchovy paste; or continue to use the fork.
5. Now, add the lemon zest, 2 Tablespoons of fresh lemon juice and whisk; then add the mustard and 1 drop of Worchester sauce, whisk again
6. Next, add the extra virgin olive oil and whisk it into the dressing.
7. Add the canola oil drop by drop, while you whisk it into the dressing.
8. Finally, add the freshly grated parmesan and black pepper (to your taste). Taste to see if the dressing needs more of anything (to your taste). With the anchovies, you may decide not to use any salt. You might want more lemon juice. This is the time to taste and decide. I don't think you need salt, since the anchovies are salty enough.
9. Whisk the dressing so it's thick and glossy.
10. When you're ready to serve, add the greens to the dressing in bottom of salad bowl and toss many times to get each leaf covered with the delicious dressing.
11. Finally, add the croutons and the Clementine segments and toss a few more times, to combine everything.
Have a great week everyone!
From Our Table to Yours