Carmines Salad Recipes

CANLIS SALAD

Steps:

• Wash the lettuce in cold water, dry thoroughly and put in the refrigerator to chill.
• In a large pan set over medium-high heat, fry the bacon until it is nearly crisp, then remove to a bowl. Drain off all but one tablespoon of fat, then add the bread cubes to the pan and toss to coat. Bring heat to low and toast, tossing the bread occasionally with a spoon until it is crisp. Remove to another bowl.
• Make the dressing. Place a whole egg in its shell into a coffee cup, then pour boiling water over the top. Allow the egg to cook for 60 seconds, then remove it. Rinse with water until cool. In a mixing bowl, whisk together the lemon juice and olive oil, then crack the coddled egg into the bowl and whisk again, vigorously, to emulsify. Add salt and pepper to taste, then set aside.
• In a salad bowl, combine cold lettuce, scallions, mint, oregano and the reserved bacon. Toss with enough dressing to coat the lettuce, then top with the tomatoes, the croutons and a goodly shower of cheese.

ORIGINAL CESAR CARDINI CAESAR SALAD

Steps:

• Rub crushed garlic around salad bowl. (A wooden bowl is great for this.).
• Add salt, pepper, parmesan cheese, oil, vinegar, worcestershire, egg yolk, bacon bits to bowl and mix together.
• Toss with lettuce right before serving.
• Garnish with shaved parmesan.
• NOTES: If you prefer a more evolved dressing, add 2 tablespoons of lemon juice and 3-4 anchovies minced finely and then mashed into a paste and mixed well into the dressing. You can also add in croûtons.

CLASSIC RESTAURANT CAESAR SALAD

Steps:

• Mash garlic with anchovies in a large salad bowl. Whisk lemon juice, red wine vinegar, Dijon mustard, egg yolk, and Worcestershire sauce into the anchovy mixture until mixture is smooth and creamy. Gradually whisk olive oil into the dressing, pouring the oil into the dressing in a thin stream while stirring constantly. Season with salt and black pepper.
• Gently mix romaine lettuce and Parmesan cheese into the dressing until thoroughly coated; serve salad topped with croutons.

CARMINE'S SALAD RECIPE

Steps:

• Cut the iceberg letuce into 3 equal pieces and cut each piece into quarters. Place the lettuce in a large bowl filled with ice-cold water. Core and halve the radicchio and then cut each half into 3 pieces. Add it to the bowl. Remove the stems from the watercress or arugula and add it to the bowl. Using your hands, swish the greens around, breaking up the iceberg lettuce and radicchio leaves. Spin the greens dry or dry them with paper towels. Transfer them to a plastic bag or similar container and refrigerate them until they are cold and crispy. In a large bowl, mix together the salami, provolone, onions, cucumbers, pepperoncini, olives, radishes and tomatoes. Add the lettuce, radicchio, and watercress(arugula) and gently toss the salad to combine the ingredients. Spoon about 1/4 cup of the vinaigrette over the salad and toss it again. Add the oregano and season the salad to taste with salt and pepper. Add more dressing, if desired. Transfer the salad to a serving bowl or platter.

CARMINE'S VINAIGRETTE RECIPE - (5/5)

Steps:

• In a small bowl, whisk together the lemon juice, vinegar, oregano, salt and pepper to taste. Slowly whisk in the olive oil until it is well blended. Use the dressing right away or store it in a covered container in the refrigerator for up to 10 days. Whisk before using it.

CAESAR SALAD

Steps:

• Preheat the oven to 300 degrees. Spread the bread on a baking sheet, drizzle with olive oil and bake 4 to 5 minutes, stirring once or twice, until golden. Set aside.
• In a stainless-steel bowl, crush the anchovy fillets with a fork until they are well mashed. Add the egg yolk and stir with a wire whisk for 2 to 3 minutes. Stir in the parsley and garlic. Slowly add the olive oil in a steady stream while whisking to incorporate. Add the vinegar and 2 tablespoons of the Parmesan and stir briskly with the whisk.
• In a large bowl, toss the lettuce with the dressing and the croutons. Sprinkle remaining cheese on top.