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Two Pareve Caesar Salad Dressings

kosher pareve recipes, kosher recipes, kosher salad recipes

Two Pareve Caesar Salad Dressings

3 Comments 19 September 2010

Prime Cut Butcher Special!!! Show this recipe to Albert Alaham at 431 Avenue U in Brooklyn, N.Y. and whisper “The Jewish Hostess” and get $5. off of your order of $100 or more.

….Print  this out or show Albert your phone! (718) 375-6328.

Good for the month of Oct 2010.

Pareve Caesar Salad Dressing Recipe #1

by Jamie Doueck

I can always count on Jamie for great recipes. Pareve Caesar Salad on Sukkot is a great one for guests. The romaine should be  chopped and the dressing should be made in advance. Easy to put together as your guests arrive. Make sure to serve the salad in advance on a separate plate if serving with meat as there is fish in the dressing. According to Jewish halachah, the two should not be eaten on the same plate.

Ingredients

  • 2 cloves of garlic mashed
  • 3 0r 4 anchovy fillets or 2 tsp. anchovy paste
  • 1/2 cup of olive oil
  • 2 tbsp. mayo
  • 2 tbsp. fresh lemon juice
  • 1 tbsp. dijon mustard
  • 1 tbsp worsteshire sauce
  • 1/2 tsp. black pepper
  • 3/4 tsp salt

Mix all ingredients in Cuisinart. Pour over salad with homemade croutons and enjoy.

Pareve Caesar Salad Dressing #2:

By Susan Menashe- a healthy gourmet cook in our community:

  • 1/2 cup lemon juice
  • 1/2 cup red wine vinegar
  • 1 cup extra virgin olive oil
  • 3 cloves fresh garlic
  • 1 heaping tsp. of Umeboshi plum paste (available in health food stores)
  • salt and pepper
  • (if you want to make it dairy add 1/2 cup grated parmesan cheese)

Blend all ingredients except oil.

Slowly add oil until well blended.


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Green Garlic Caesar Salad with Anchovy Croutons

kosher recipes, kosher salad recipes

Green Garlic Caesar Salad with Anchovy Croutons

No Comments 11 June 2010

This week, the New York Times featured a brand new Caesar salad recipe and I can’t wait to try it. You see, I’m planning on making a Shabbat family lunch this summer in honor of my niece’s Sheva Berachot (the seven celebratory meals that happen after many Jewish weddings), and I would like to taste-test it this week. Anyone out there willing to beat me to it???  Please comment below!!

This recipe sounds like a winner!

read the article written by Melissa Clark, June 4, 2010

Ingredients:

1/2 cup of olive oil

7 anchovy fillets, finely chopped

1 large head green garlic (outer layer, stalk and root end removed) or substitute 3 large garlic cloves, finely chopped

3 ounces crusty day-old bread in 3/4-inch cubes (about 2 cups)

1/8 teaspoon kosher salt, more to taste

1/2 teaspoon ground black pepper

1 tablespoon freshly squeezed lemon juice

1 1/2 teaspoons Dijon mustard

1/2 teaspoon Worcestershire sauce

2 large eggs

2 large or 3 small heads romaine lettuce, separated into leaves and torn into pieces, if desired (about 10 cups)

*3/4 cup Kosher Parmesan cheese, grated.

1. Make croutons: Heat 3 tablespoons oil in a large skillet over medium heat. Add half the anchovies and cook, stirring, until they melt into oil, about 2 minutes. Stir in half the garlic and cook, stirring, until fragrant, about one minute. Add bread cubes, salt and 1/4 teaspoon pepper. Toast, tossing frequently, until croutons are golden and crisp, 3 to 5 minutes.

2. Make dressing: In medium bowl, whisk together remaining garlic and anchovies, plus lemon juice, mustard, Worcestershire and remaining pepper. Slowly whisk in remaining olive oil.

3. Bring a small saucepan of water to a boil. Lower eggs into pan. For nearly raw eggs cook for 90 seconds; for soft boiled, cook for 4 minutes. Rinse eggs under cold water until cool enough to handle.

4. Combine lettuce, cheese and croutons in a large bowl. Add vinaigrette and toss well. Crack eggs into salad, scooping out any whites clinging to shell and toss once more. Add salt to taste.

Yield: 2 to 4 servings.

*To all Sephardic cooks!! Sephardic Halacha rules that we are not allowed to serve fish and cheese in the same dish- so make sure to omit the cheese in this salad- it will still be delicious , it will then be pareve and you can serve it for a meat meal!

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