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Show Karras does RamDlon helped her research build Bountiful ' - with Ihe Tablernacle lights oil See page C6 Story page C2 )h June 24, 1997 r i ( i A n n ( in i ik Pace Cl Sainton c 'aesar Salad ipictmcd lakt s 2 u i mgs MS INGRI Dll Diessing 14 cup while wine vinegar 12 teaspoon granulated sugar 12 tablespoon Dijon-stvl- e niustaid lemon, juiced 1 ta & Pen ins sin i e Sauce salt and luslilv giound black pc pper. to taste 12 cun gai lie olive oil 2 teaspoons S I muslei W alad potatoes, sc I libbed asparagus speai s. li mimed cups low i nm. line lieai Is, dulled cup salad spinacb. c billed cliciiv loin. lines, slued in 2 small led 4- -6 2 1 5- -6 halves small sweet red onion, sliced cup olives ol voui choice can I hie ken ol the Sea skinless, boneless pink salmon, chained well licsldv giated Paimesan cheese I asv ( aesai t i outons (see sepal ate lecipe) I 14 I IIIKI l IIUNS Make chessmt! h combining in a small nnvuig bow die v illegal sueai miisiaid lemon tnce c.uk Iciiins Woiccsieishue w link in the Sauce salt and peppci Mow olive oil Reseiv e Steam tile potatoes mini lendei when pieiced about 20 minutes Cool slice and leseive Sic .mi the aspai lulls uni cusp lendei about 6 in s minnles ( on ciucklv in ice waici diain and icscivc On nidiv idu il plates ananeehile sie pieces ol loinamc hearts and spinach and add seven al sliced polatoes aspai agin tomatoes sliced onion and olives lop salad vv nil 2 t spoonluls ol salmon on cadi plale Dnzzle each sal id uciiciouslv with diessing I op w nh spi inkle ol Panne san cheese and emulous I l Caesar Crab Wraps ipicluicd I htki n uus I) si s INGRI N 1)11 IS tans ( hie ken ol the Sen lump crabmeat, rinsed, chained 14 cup muvounuisc teaspoon w lute wine v inegnr mustard teaspoon l)ion-stvl- e Pet rins 2 teaspoons I ea Worcesteishiie Sauce 1 teaspoon lemon juice 2 spngs parslev. chopped 2 gi ecu onions, find v diced 2 tablespoons ted cabbage. finelv shredded I stalk ederv. finely diced tomato, seeded and chopped 2 teaspoons t.ipers 1 small tai lot. shicdded 6 large low iceberg lettuce leaves, ti mimed to remove thick white rib 2 I V alads reign supreme dining the summer, and for good reason When sultiy weather meals that are refreshing, hits, we crave the relief ol crispy, cold and simple-to-li- x but also satisfying Salads can cross the line from being a first couise to the mam event of the meal when they featuie complex flavois and textuies An excellent summer salad and Aniei ica's favorite is the classic Caesar, along with its many J contemporary versions For example, the Salmon Caesar Salad, pictured above, features an abundance of seasonal vegetables, such as steamed asparagus and potatoes, and salmon a summer favorite which gives the salad more staying power. And while not a salad in the stnctest definition, the delicious Caesar Crab Wraps (also pictuied) make saladeating fun and novel. taste When preparing salads, the diessing makes the difference between and total pleasure. Without exception, it's best to blend your own salad diessing Theres no limit to your salad creations when you start with a distinctive Caesar-styl- e diessing made from fresh lemon juice, garlic, olive oil and Lea & Perrins Onginal Worcestershire Sauce, a classic flavor enhancer for salad diessings Salad greens are also important to great taste. In preparing Classic Caesar or Glorious Green Caesar, choose romaine lettuce and other Foxy fresh vegetables to ensure the highest quality. For delicious crunch and texture, crown your Caesar Salad with your own Easy Caesar Croutons To make your salad more nutritious, just open a can of premium-qualit- y skinless, boneless pink salmon, or delicious lump crabmeat, both from Chicken of the Sea Without cooking at all, you're ready to serve a summer meal that family and friends will find delicious and satisfying ho-hu- m IffflDI Caesar Salad aesiu Salad, Amenta's final tie salad, was mealed b Caesai . CuhIuu, a icstainateia and hotelier fiom die 1920s not din ini the Roman tide of Caesai Bom in Itals, Cat dim walked m unions hotels and lestamants in Canada, New Yoik and California hefoie 's opening Ins successful Caesai Hotel in Tiuana, Mexico din ini to Hollswoocl Caesai Hotel cpiu Us Pudiihition With its 0 pioximns bee ame a popular lesoi t destination foi fun-hini nun le shns A popidai the Salad his was in 1953, was recog-mzewhich, hotel Caesar menu item at as one of the gieatest tec ipes of all cures In the Intel national Sot lets of Epic mes Council to popidai be lief, there u eie no am hoi ic s m the anginal Caesar Salad tec ipe Another c onimon niisc one eptioii is that the tec ipe calls foi iciw eggs blended in the diessing when in fad the eggs cue addled" (i e , c ookecl lit a "bath " of u alei that has lent lied boding point) Ans Caesai woith its salt me hides Pannesan cheese, genhe, nine oil, lemon juu e and a generous topping of t loutons The anginal icc ipe also calls fen a "seciet" fltnoi enhance i Lea Pen ms Onginal Worcestei shoe Sauce to bung out the salad s distinc In els ru li, heads taste 7 the classic Caesar, and otliei salad tec ipes mspiied In the anginal, with xourfamdx this season 4- -6 sers uigs 3 medium heads Foxy romaine lettuce oil (recipe below) 2- -3 tablespoons wine vinegar 1 lemon, halved I or 2 coddled eggs (recipe below) 13 cup garlic olive 1- salt and freshly ground black pepper to taste -2 dashes Lea & Perrins W orcestershire Sauce 6 teaspoons freshly grated Parmesan cheese Easy Caesar Croutons (see separate recipe) extra grated Parmesan cheese DIRECTIONS To prepare salad, rinse romaine lettuce, drain, and dry well. Tear leaves e into pieces, and place in salad bowl Dnzzle with 13 cup garlic olive oil and 2- -3 tablespoons of wine vinegar Squeeze juice from lemon halves, and drizzle over salad Break coddled eggs over center of salad. Season with salt and freshly ground pepper Add one or two dashes of Lea & Perrins Worcestershire Sauce. Sprinkle with 6 teaspoons grated Parmesan cheese then lightly toss until ingredients are well combined Serve with topping of croutons and extra grated Parmesan cheese, if desired bite-siz- Xo make your own garlic oil, slice 6 clov es garlic, and place m one cup olive oil in ajar, and cover Let stand at room temperature overnight to blend (Makes enough garlic oil for three ) recipes, store unused oil in refrigerator Xo coddle eggs, bring two inches of water to boil in a small saucepan. Turn off heat Using a slotted spoon, lower one or two eggs into the water, and let stand for one minute Remove eggs immediately, and let cool 1 n d c Clarions (great Caesar Makes 8 sen mgs Makes 4 sen mgs INGRI INGRE DIEMS DIE 12 INGREDIENTS 1 I Sasij Cues nr Crnitm Makes 1 NTS 5-- FREE RECIPE BOOKLET A AILABLE Expand your repertoire of easy, nutritious family recipes made wuh fresh vegetables and salad greens For your free recipes, send a stamped envelope to Fines Vegetable Recipes P O Box 673 Salmas CA 9m2-(J67- 3 iions c ( ombillc all mgie'dieiils except lettuce leaves Place 12 cup ei ih salad mix into the centet ol an icchcig lettuce leal Carelullv roll the leal aiound the contents tucking in the ends (egg loll slv le l and securing with toothpicks ( nniniue vvnh leinuninig lettuce leaves Vasia Make s (romaine hearts, endive, escarole, etc.) 13 cup garlic olive oil 2- -3 tablespoons wine vinegar 1 lemon, halved or 2 coddled eggs salt & freshly ground black pepper to taste -2 dashes Worcestershire 4 INGRI Dll 1 1- sauce 6 teaspoons freshly grated Parmesan cheese 2 green onions, diced Easy Caesar Croutons freshly grated Parmesan cheese DIRECTIONS Rinse salad greens and pat dry. Tear greens into bite-si- e pieces, and mix together in a large salad bowl Drizzle garlic oil and wine vinegar, and toss Squeeze juice from lemon halves, and drizzle over the greens Break coddled egg(s) over center of salad Season with salt and freshly ground pepper Add Worcestershire sauce Sprinkle with grated Parmesan cheese, lightly toss until ingredients are well combined. Serve with sprinkle of green onions, croutons and Parmesan cheese k Crab Caesar Salad sc i N mgs IS Diessing 14 cup white wine vinegar 2 teaspoons Lea & Perrins - Italian herb seasoning garlic powder Parmesan cheese Preheat oven to 373 degrees F. Dice bread into cubes, and place in a medium-siz- e bowl Drizzle olive oil over bread (do not soak) Mix gently, but thoroughly, using your hands (Make sure all cubes have some oil on them ) Sprinkle desired amount of herbs and cheese over cubes Mix gently again Place bread in a single layer on a nonstick baking sheet, and bake for 6 minutes, stir with a spoon, and bake for another 10 minutes or until croutons are golden brow n Note Time will vary depending on desired crunchiness of croutons and density of bread let 6 cups mixed salad greens small loaf sourdough bread extra virgin olive oil DIRECTIONS in 1 W orcestershire Sauce lemon, juiced 12 tup gat lie olive oil 14 tup freshly grated Parmesan cheese Salad pound fusilli pasta tans t hit ken of the Sea lump trabmeat. rinsed, draintd and flaked 12 tup each of mushrooms and M2 2 tarrots, sliced 14 cup pitted black olives, sliced 2 tablespoons chopped parsley salad greens freshly grated Parmesan t heese DIRECTIONS Make dressing bv combining in a small mixing bowl the wine vinegar Worcestershire sauce and lemon juice Slowly whisk in olive oil Add Parmesan cheese Reserve Cook pasta al dente according to manufacturer s directions Drain rinse with cool water and drain again Resene In a large bowl, combine pasta, crab, mushrooms, carrots, olives and parsley Add the Caesar dressing, and mix well Sene on a bed of salad greens Top with a sprinkle of Parmesan cheese |