~ Menu ~
Caesar Salad with Frazzled Prosciutto
Glass of Red
Cantaloupe and Lime Sorbet
I have a forgetful friend who having once tasted my Caesar Dressing asked for the recipe every few weeks for several years, bless her. I think she may have nailed it now as I haven’t had to remind her for quite a while.
I have the second half of the romaine lettuce I cooked the other day and a couple of slices of prosciutto in the fridge so I’m laughing. I haven’t had Caesar Salad since I was last in the islands where it is a staple, due to the American influx, and almost compulsory on a menu in one form or another.
I think this is a quasi cheat – I do start out making a proper Caesar dressing but then I suddenly deviate and add a good old dollop of ready made mayonnaise at the end. I find this makes for a creamier consistency which clings to the lettuce even more deliciously than the real stuff AND there is no raw egg involved which is great if you want to keep a batch for a while or are of an infirm inclination.
Caesar Dressing for Cheats …
1 tsp Dijon mustard
1 oz shredded Parmesan
juice of half a lemon
dash of Worcestershire sauce
good grind of black pepper
1 tbsp olive oil
2 tbsp mayonnaise
~ In a food processor or liquidiser blend together all the ingredients down to the olive oil.
~ When smooth add the mayonnaise and give it a quick whizz.
~ Taste and season but I doubt it will need anything – almost definitely not salt.
Once you’ve got this in your fridge making a great Caesar Salad is a doddle. All you need is some salad leaves (crunchy are best, romaine/cos is traditional) and a handful of croutons . To make a meal of it top with grilled chicken or crispy bacon or, as I did, a little frazzled prosciutto (just tear up some
ham and fry till crisp in a little olive oil). Parma
Caesar Dressing can be used in several other dishes – try it as a dressing on potato salad (maybe with a little more mayonnaise), as a sauce in a chicken sandwich or wrap, or drizzle over baked fish. Mash some into baked potato or use as a dipping sauce for crudités.
The other day my friend Carol had quite a lot of leftover melon and, like me, she doesn’t like waste so she had an inspiration … give it to me! I left it in the fridge for a while, forgetting about it for large stretches of time, till yesterday when I realised that I was in a use it or lose it situation. I made a sudden sorbet. This is what I did, it seems to have worked.
Cantaloupe & Lime Sorbet
350g coarsely chopped cantaloupe melon
90g caster sugar
zest and juice of 1 lime
~ Purée the lot all together, bung in a plastic container and freeze.
~ Every hour or two take the sorbet out of the freezer and mash it with a fork (or in my case a bad tempered potato masher ~ he likes to make an appearance now and then).
That’s it – if you don’t mash it you’ll have a granita which is OK too. For a lot more info on making sorbets and granitas see my very cheap and appropriately named little ebook "Sorbets & Granitas".
I had a smidgen of this as a palate cleanser, as one does, after my salad but I think it would also be good with a spoonful of ginger wine poured over it OR mixed in with it before freezing which would make it more softly scoopable.
The Hounds of Geevor
I often see these chaps when I’m wandering round Padstow so thought I’d give them a mention.
West Penwith was one of the last deep tin mines in and it closed in 1991. Talented recyclist David Kemp used the discarded miners’ wellies to create a pack of hounds; the Hounds of Geevor (cannus stannus geevoritii) who, rumour has it, wander the cliffs of Cornwall looking for a proper job. (That is a Cornish joke which may not be understood by most people – sorry!) Cornwall