food 5

CAESAR SALAD

INGREDIENTS

The Dressing

6 anchovy fillets packed in oil, drained

1 small garlic clove

Kosher salt

2 large egg yolks

2 tablespoons fresh lemon juice, plus more

¾ teaspoon Dijon mustard

2 tablespoons olive oil

½ cup vegetable oil

3 tablespoons finely grated Parmesan

Freshly ground black pepper

The Croutons

3 cups torn 1" pieces country bread, with crusts

3 tablespoons olive oil

The Lettuce

3 romaine hearts, leaves separated

The Cheese

Parmesan, for serving

RECIPE PREPARATION

The Dressing

Chop together anchovy fillets, garlic, and pinch of salt. Use the side of a knife blade to mash into a paste, then scrape into a medium bowl. Whisk in egg yolks, 2 Tbsp. lemon juice, and mustard. Adding drop by drop to start, gradually whisk in olive oil, then vegetable oil; whisk until dressing is thick and glossy. Whisk in Parmesan. Season with salt, pepper, and more lemon juice, if desired.

DO AHEAD: Can be made 1 day ahead.

The Croutons

Make your own. Tearing, not cutting the bread ensures nooks and crannies that catch the dressing and add texture. Preheat oven to 375°. Toss bread with olive oil on a baking sheet; season with salt and pepper. Bake, tossing occasionally, until golden, 10–15 minutes.

The Lettuce

Use whole leaves; they provide the ideal mix of crispness, surface area, and structure.

The Cheese

Caesars crowned with a mound of grated Parmesan may look impressive, but all that clumpy cheese mutes the dressing. Instead, use a vegetable peeler to thinly shave a modest amount on top for little salty bursts.

The Assembly

Skip the tongs. Use your hands to gently toss the lettuce, croutons, and dressing, then top off with the shaved Parm.

CLUB SANDWICH

1 fully cooked rotisserie chicken (about 3 lb.)

2 tablespoons lemon juice

1 cup reduced-fat mayonnaise Salt and pepper

24 slices sandwich bread, toasted

16 length-cut dill pickle slices, drained and patted dry

 8 large green-leaf lettuce leaves (from 1 large head)

16 thin tomato slices (from 2 large tomatoes)

Step 1

Remove meat from chicken and cut into large chunks. Mix chicken with lemon juice and 1/4 cup mayonnaise in a large bowl. Season with salt and pepper.

Step 2

Making 1 sandwich at a time, spread 3 slices of toast with mayonnaise. Top 1 slice with 1/2 cup chicken salad; season with salt and pepper. Top with second piece of toast, mayonnaise side up. Add 2 slices of tomato, 2 slices of pickle and a lettuce leaf. Top with a third piece of toast, mayonnaise side down.

Step 3

Lightly press sandwich down and cut in half diagonally. Secure with toothpicks. Repeat with remaining ingredients.

THAI BEEF SALAD

30 ounces sirloin steaks, trimmed (rump or fillet)

7 ounces salad greens (any kind)

2 small red onions, finely sliced

10 kaffir lime leaves, shredded

3 large mild red chilies, seeded and shredded (can add more if you like a BIG punch)

2⁄3 cup cilantro leaf (coriander)

2⁄3 cup mint leaf

2⁄3 cup basil leaves

DRESSING

1 teaspoon soya sauce

2 tablespoons fish sauce

2 tablespoons lime juice

2 tablespoons brown sugar or 2 tablespoons palm sugar

Brush the beef with a little oil and char-grill, barbecue, or pan-fry till cooked to your liking.

(I recommend medium rare for this recipe, if you can handle a little blood.) Set aside for five minutes and slice it thinly.

Place salad greens, onions, kaffir lime leaves, chili, cilantro, mint and basil into a salad bowl and toss lightly.

To make the dressing, combine the soy sauce, fish sauce, lime juice and sugar.

Stir the dressing well.

Place the beef on the salad and pour over the dressing.

Serve immediately.