CLASSIC CAESAR SALAD

The Caesar Salad was created in the 1920s by Caesar Cardini, an Italian immigrant, and restauranteur. 

Lee's Kitchen Hints: To crisp up any limp lettuce, first soak the leaves in a bowl of lukewarm water for 5 minutes. This allows the cells (or pores) in the lettuce to soak up the water and become plump. Drain the lettuce and now soak in ice cold water for another 5 minutes. This allows the cells to close and the results will be crisp lettuce. Spin dry and place in a salad bowl. Any leftover lettuce can be refrigerated in a plastic baggie with a paper towel wrapped around the lettuce.

2 cups cubed (½-inch) crusty Italian bread

2 T olive oil

2 heads Romaine lettuce, torn into bite-size pieces

Dressing
1 large egg yolk

2 to 3 anchovy fillets

1 large clove garlic, cut in half

1 T red wine or white wine vinegar

2 T fresh lemon juice

1 t Dijon mustard

⅓ cup extra-virgin olive oil

Sea salt and freshly ground black pepper

⅓ cup Parmigiano-Reggiano cheese

Lemon wedges, for serving (optional)

Preheat oven to 375 degrees F.

On a large rimmed baking sheet, toss the bread cubes with the olive oil. 

Spread in an even layer and season with salt and pepper.

Bake until golden brown, about 12 minutes.

Remove and transfer croutons to a plate and set aside.

Meanwhile, place the egg yolk, anchovy fillets, garlic, vinegar, lemon juice, and Dijon in a food processor or blender. 

Process for a few seconds.  

Slowly add the oil, and process until smooth.

Spoon into a bowl and place in the refrigerator until ready to use.

Place Romaine in a large salad bowl.

Stir dressing and drizzle some over lettuce and toss to combine.

Add Parmigiano cheese, season to taste with salt and pepper.

Add the croutons, and toss again.

Divide between 4 salad plates and garnish with lemon wedges, if desired.

Serves 4

TOMATO & OLIVE SALAD

This is such a delicious and easy salad to make. Toss it all together in a bowl and serve.

1 pint cherry tomatoes, cut in half

1 cup black Cerignola or Kalamata olives, pitted

1 small red onion, cut in half and thinly sliced

Zest and juice of 1 lemon

1 bunch chopped Italian parsley

1 small bunch chopped basil

¼ cup extra-virgin olive oil

Sea salt and freshly ground black pepper

Toss all of the ingredients together in a salad bowl and season to taste with salt and pepper.

Serves 4

CREAMY SCALLOPS & SHRIMP

Sometimes I can't make up my mind if I want scallops or shrimp over pasta. I love sun-dried tomatoes in anything and this was a hit with my husband.

6 sea scallops
12 large shrimp peeled and deveined

Sea salt and freshly ground black pepper

2 T avocado oil or light olive oil

1 large clove garlic, pressed or minced

½ t red pepper flakes

1 cup clam nectar

1 cup cream or half-and-half

½ cup oil-packed sun-dried tomatoes, thinly sliced

½ cup freshly grated Parmigiano-Reggiano cheese

Rinse scallops and shrimp and pat dry with a paper towel.

Season them generously with salt and pepper.

Heat oil in a large skillet over medium-high heat.

Cook the scallops on each side for 2 to 3 minutes, until golden.

Remove to a plate and set aside.

Cook the shrimp on each side for 2 minutes, until pink.

Remove to the plate with the scallops.

Add the garlic and red pepper flakes to the skillet and cook about 1 minute.

Add the clam nectar, cream or half-and-half, sun-dried tomatoes, and Parmigiano.

Stir to combine, bring to a boil, reduce heat, and simmer 3 minutes.

Season to taste with salt and pepper.

Return scallops and shrimp to skillet and gently stir to combine and simmer another minute.

Serve with pasta or with crusty bread and a green salad.

Serves 2 as a main course