Hail Cesar

I'm not a salad eater. Which is unfortunate for my husband because he loves them. I made the mistake of telling him yesterday that I would make him his favourite Cesar salad today. And damn, he remember so .............


with homemade Croutons.


I picked up a nice piece of Veal Tenderloin at the butchers and used it to make a Veal Piccata. Served with a side of pasta.


Home Cookin Chapter: Recipes From Thibeault's Table

Cesar Salad
===========
adapted from Pat Davis Cooking School



1 large head of Romaine Lettuce, washed, dried and torn into pieces

1 large clove of garlic
1/2 cup olive oil
1 tsp. or more to taste Dijon Mustard
salt
pepper
Splash of Worchestershire sauce
anchovy fillets
1/4 cup Roquefort cheese
(substitute Maytag or another high quality blue cheese)
Fresh grated parmesan cheese
1 coddled egg
red wine vinegar
fresh squeezed lemon juice
Homemade Croutons


Croutons

2 or 3 slices of French or Italian bread 3/4 inch thick, crusts removed

1 garlic clove

olive oil


.
Add garlic to salad bowl (wooden works best)

sprinkle with salt and use a fork to crush garlic. Turn into a paste.

Add coddled egg and mix. Add dijon mustard and mix well. Add anchovy
fillets and crush with fork.

Drizzle in oil a bit at a time, until the oil is absorbed by the egg
mixture. Add red wine vinegar and worchestershir sauce. Season with
pepper. Add salt to taste. Add some lemon juice and mix.

Toss Romaine lettuce with dressing and add crumbled Roquefort Cheese.
Sprinkle with Parmesan and add croutons.


Croutons

Rub each slice of bread with crushed garlic clove. Cut into cubes

Heat oil and toss the cubes. Make sure they are well coated. Turn
often until nicely toasted. Place in a low oven to finish toasting and
crisping.

Remove from oven.

(Optional: Toss warm croutons with freshly grated parmesan cheese.)


Home Cookin Chapter: Recipes From Thibeault's Table

Veal Piccata
============
4 veal scallopini, pounded thin
flour seasoned with salt and pepper
olive oil
garlic
1 cup chicken broth
lemon zest
juice of one lemon
Capers or Green Peppercorns
1/4 cup fresh chopped parsley

Note: Substitute Chicken or Pork tenderloin for for the Veal

Bring Chicken broth to a boil and add peppercorns if using. Allow to
sit for 10 or 15 minutes to soften.

Heat oil in Skillet.

Dip veal into seasoned flour and saute one or two at a time, quickly
on each side.

Remove from pan.

If the drippings in the pan are too brown, clean out pan before
continuing.

Heat tablespoon butter and add minced garlic, saute for 30 seconds, do
not brown. Add chicken broth with peppercorns and simmer until
reduced. Add lemon zest and lemon
juice. Place the meat back into pan and simmer until reheated.

If using capers instead of peppercorns, add now.

Sprinkle with fresh chopped parsley

Serve with either a side of pasta or with potatoes and vegetables