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 T finely grated Parmigiano-Reggiano cheese

2 heads Romaine lettuce, torn into pieces

Dressing
1 large egg yolk

1 to 3 anchovy fillets

1 large clove garlic

1 T champagne or white wine vinegar

2 T fresh lemon juice

1 t Dijon mustard

1 t Worcestershire sauce

2 T grated Parmigiano-Reggiano cheese

¼ cup extra-virgin olive oil

¼ cup avocado oil or other neutral oil

Sea salt and freshly ground black pepper

Thin slices Parmigiano-Reggiano cheese, for garnish (optional)

Lemon wedges, for serving (optional)

Preheat oven to 375 degrees F.

Place pieces of bread on a bowl and drizzle with olive oil and Parmigiano. 

Pour onto a baking sheet and bake until golden brown, about 15 minutes.

Remove and transfer croutons to a plate and set aside.

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

Process for a few seconds.  

Slowly add the oils, 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 dress and drizzle some over lettuce and toss to combine.
Season to taste with salt and pepper.

Add the croutons, and toss again.

Divide between 2 to 4 salad plates and garnish with strips of Parmigiano.

Serve 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