reply to post by SplitInfinity
Continued.....I also grow Summer and Zuchini squash, Winter squash, 2 types of Water Mellon, Ochra...which is a Pod that grows off a tall stock and is
a main ingredient in JUMBALYA.
We have just about every lettuse you can think of and I am big on a Fresh Picked head of Romaine which I use in a Ceasar Salad. Funny but the last
time I was in Australia I prepared a Ceasar Salad from scratch using a head of Romaine washed, dryed and cut into 3X3 inch squares along with sliced
black olives, Ceasar Crutons and I made the Ceasar Dressing from scratch as when my band tours the big thing on the bus is Fresh Made Ceasar Salad
topped with Grilled Chicken Breast or Grilled VERY LIGHTLY...REAL AHI TUNA marinaded with soy, sesame oil, minced fresh garlic, lime juice and
The Ceasar Dressing is made by cracking an egg into an OAK bowl then using a wisk or in my case a large fork in order to mash the fresh minced garlic
placed in earlier against the oak bowl to obtain the oils. The fork keeps on wisking as X-Tra Virgin Olive Oil is slowly drizzled in with the egg and
as the fork continues to wisk oil into raw egg...a mayonaise begins to form. Added to this is Parmisiano Reggiano...the very best Parm Cheese on
Planet Earth...as well as prior to wisking I put into the oak bowl a teaspoon of Dijon Mustardas well I mash fresh garlic and either whole anchovies
or if on the Bus...Anchovie paste....as this dressing begins to become a thick mayonaise like substance I add some fresh squeezed lemon juice. I do
it then as to get a better handle on how acidic I want it. Also a good amount of fresh ground Black Pepper as well as a pinch od Sea Salt.
It is important to use only Fresh Romaine that has been washed to rehydrate the leaves as well as make certain to dry the leaves before adding the
dressing. If the leaves are not dry all this work will be not enough to make up for leaves that will not allow dressing to attach itself to as this
changes both texture and taste.
I place the Cut Romaine Leaves into the Oak Bowl adding also now dry sliced Black Olives...pitted and preferably Californian...a good amount of Ceasar
Crutons which I buy because it's easier and they consist of both Rye and Pumpernickle Breads...and toss being sure to coat the romaine leaves
completely. Then I add some freshly grated Parmisian cheese to top it as well as a bit of Sea Salt and more Fresh Ground Black Pepper. Then atop it
I add either the Chicken or the Ahi Tuna and top it with a bit more Cheese and Pepper.
This is an AUTHENTIC AMERICAN DISH and although it is available all over the world...as well as uses Italian Parmisian Cheese...it is still ALL
AMERICAN and besides...we Americans don't bust the chops of the Italians by telling them and everyone else that TOMATOES are native only to the
Americas and Italy had to wait until the seeds were brought back to Europe and Italy after the discovery of the New World.