Carmine's Salad Recipes

Carmine's Restaurant Recipe

Serves 4

6 anchovy fillets, imported from Italy
3 cloves garlic, peeled
2 large egg yolks
1/4 cup red wine vinegar
juice of 1 small lemon
1 cup olive oil
8 tablespoons grated Romano cheese
1 tablespoon chopped flat leaf parsley
1/4 teaspoon dried oregano
salt and freshly ground black pepper

To Prepare the Dressing: In a blender or food processor, pure the 6 anchovy fillets. Add 3 cloves garlic and blend the mixture until it is well mixed. Add 2 large egg yolks and blend the mixture for about 2 minutes. Turn off the blender ad add 1/4 cup red wine vinegar, the juice of 1 small lemon, and blend again for about 30 seconds. While the motor is running, VERY slowly pour in a steady stream of 1 cup olive oil, until it is incorporated. Add the Romano cheese, parsley, and dried oregano and pulse for another 30 seconds. Season the dressing to taste with kosher salt and fresh ground pepper. Transfer the dressing to a sealed container and refrigerate for a minimum of 4, and a maximum of 24 hours. This will thicken the dressing. Makes about 1 1/2 cups dressing.

3 tablespoons olive oil
1 tablespoon minced garlic
1/4 teaspoon dried oregano
4 (3/4 inch) thick slices of Italian bread
5 tablespoons grated Romano cheese
1 tablespoon chopped flat leaf parsley

To Prepare the Croutons: Preheat the oven to 350 degrees. In a large mixing bowl, stir together 3 tablespoons olive oil, 1 tablespoon of minced garlic, and 1/4 teaspoon oregano. Whisk the mixture well. Trim the crusts from the bread and cut each slice into 1 inch squares.  Place the bread cubes in the bowl and toss them until they are well coated with the oil. Spread the bread cubes on a baking sheet and bake them for 10 to 15 minutes, stirring occasionally, until they are crispy and browned. Transfer the croutons to a bowl, add 2 tablespoons of the cheese and the parsley, and toss them together well. Set the croutons aside.

1 large head of Romaine lettuce, about 1 pound
1 tomato, firm, chopped

To Prepare the Salad: Tear the lettuce into bite-sized pieces.  Wash it thoroughly in cold water and dry. Transfer lettuce to a container and refrigerate until it is cold and crispy. Place the lettuce in a bowl. Add the croutons and 2 tablespoons of Romano cheese. Spoon 1 cup of the dressing over the salad and mix them together well, using your hands or tongs. Reserve remaining dressing for another use. Pile the salad on a platter and top with the chopped tomato and the remaining tablespoon of cheese.

Mixed greens with diced meats and cheeses

Mixed greens with celery, onion, black and green olives, cucumbers and tomatoes.

Carmen's Restaurant Recipe

juice of 1/2 lemon
2 tablespoons imported red wine vinegar
pinch of dried oregano
salt & freshly ground black pepper
1/4 cup extra virgin olive oil

In a small bowl, whisk together the lemon juice, vinegar, oregano & salt & pepper to taste. Slowly whisk in the olive oil until it is well blended. Dressing can be stored in the fridge for up to 10 days. When serving after refrigerated, set out a few minutes so the oil can soften. Shake well before using each time. Makes about 1/2 cup.

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