Eggless Caesar Salad

If you’re one of those people afraid of using raw egg yolks, here’s a eggless version of a caesar salad that’s almost as good as the real thing.

Ceasar salad

Eggless Caesar Salad

INGREDIENTS:

  • 1 cup grated Parmigiano, plus a block for shaving
  • 2 lemons, juiced
  • 3 garlic cloves
  • 2 tablespoons Dijon mustard
  • 3 or 4 anchovy fillets
  • Extra-virgin olive oil
  • Kosher salt
  • 3 to 4 slices day old rustic Italian bread, cut into 1/2-inch dice
  • 2 hearts romaine lettuce

METHOD:

  1. In the bowl of a food processor add the 1 cup of cheese, the lemon juice, 1 garlic clove, the mustard and the anchovies. Turn the machine on and let it run for 15 to 20 seconds. As the machine is running, drizzle in 1/2 to 3/4 cup olive oil. Let the machine run for another 15 seconds after the oil has incorporated. Season, to taste, with salt.

  2. Coat a large saute pan generously with olive oil. Smash 2 garlic cloves and add them to the pan over medium heat. When the garlic cloves have become golden and are very aromatic remove them and discard, they have fulfilled their garlic destiny. Stir in the bread cubes, season with salt, to taste, and saute them until they have absorbed all of the oil and are crispy, but still slightly pliable.

  3. Break apart the lettuce leaves. Swish them in cool water, then pat them dry. In a large bowl toss the leaves with the dressing. Arrange the leaves on serving plates and sprinkle with the garlic croutons. Shave some Parmesan over the salads and serve.

Turnip Gratin

If you like Potatoes Au Gratin, you’ll like this version with turnips. In fact, I think I like this one better.

Turnip Gratin

INGREDIENTS:

  • 2 cups heavy cream
  • 3 cloves garlic, smashed
  • 1 bundle thyme
  • Pinch of cayenne
  • Kosher salt
  • 1/2 stick butter, plus extra for baking dish
  • 2 lbs. turnips, peeled and sliced very thin (mandoline works best)
  • 1 1/2 cups grated parmigiano

METHOD:

  1. Preheat the oven to 375 degrees F.

  2. Put the cream, garlic, thyme and cayenne in a saucepan and season it with salt. Taste to make sure it is adequately seasoned. Bring the cream to a boil and then turn off the heat. Let the mixture steep for 15 to 20 minutes.

  3. Butter the baking dish and layer in 1/3 of the sliced turnips. Sprinkle 1/3 of the grated cheese over the turnips and dot with 1/3 of the butter. Remove the thyme and garlic from the cream and pour 1/3 of the cream over the turnips. Repeat this process 2 more times until all of the ingredients are used up.

  4. Cover the dish with foil, place on a baking sheet and bake in the preheated oven for 35 to 40 minutes. Remove the foil and bake for another 20 minutes, until golden. When done a fork should slide in and out of the center of the dish easily.

  5. For easier serving, let the dish rest 10 to 12 minutes before serving.