Get Cooking!

Back to my new favorite cookbook.....




I've told so many people about the Eggless Caesar Salad from "Eat Fresh Food..Awesome Recipes For Teen Chefs". We make it at least twice every week. Many people have asked for the recipe. So here it is:






Dressing:

1/2 cup olive oil
1 garlic clove minced
2 Tblsp fresh lemon juice (yes, fresh, no plastic lemons allowed)
1 tsp Dijon mustard
1 tsp Thai fish sauce (I omit this. It is used here in place of anchovies)


Salad:

2 large romaine hearts
1 cup freshly grated Parmigiano-Reggiano
2 lg green apples, cut into 1/2 inch dice
1/2 cup chopped pecans, lightly toasted


Directions:

1) In a medium bowl, whisk together the ingredients for the dressing. Set aside.

2) Wash romaine and cut into 3/4 inch pieces. Dry well with paper towels and put in a large bowl. Add 1/2 cup of the cheese and pour in the dressing. Toss gently to coat leaves and add 1/4 cup of the remaining cheese. Toss again. Divide among 6 plates. Sprinkle with a little of the remaining cheese. Garnish each portion with diced apples and toasted pecans.




Now for my modifications. If you are familiar with my cooking, you know I modify almost everything. I use a little more lemon juice than what is called for as it is sometimes to "oily". I just eyeball the grated cheese and apples and put in what we like at our house. Oddly enough, there is no salt and pepper in this recipe. We don't even miss it. I keep a container full of dressing in the fridge along with toasted pecans and any leftover apple. That way, all the ingredients are right there ready to go when you are in a hurry, which in my family, is every day. Also, for a heartier version, I add some boneless chicken breast. I grill some at the beginning of every week and keep it in ready to go in the fridge. Throw it in the salad and you have a satisfying "entree salad". My favorite marinades for boneless chicken breast are a mixture of any fresh herbs you have on hand ( I like rosemary, thyme, salt, pepper, and olive oil; or Ken's light Italian). I either grill it outside or on the George Forman if it is bad weather.



Now for a little bit more info about this cookbook.


"Renowned chef Rozanne Gold has assembled her very own all star team of talented sous-chefs--ages 9 to 19-- who love to cook and who helped create some of the most delicous, healthful, and fresh recipes you could ever want to make. Known as the "diva of simplicity," Rozanne brings her delicous food to teens who want to cook better, eat better, and share their edible rewards with family and friends. Editor's Review





"our Mantra is to make it fresh"


F... farmer friendly


R...ripe-ready


E...easy-exciting


S... Suatainable


H... Honest-healthy





For so many of us who like to switch it up and try something other than the usual, you won't be dissapointed with this book. It may take you out of your comfort zone, but it is good for you and very tasty! Try it, you and your family will like it!