What's Cooking at Mom's? » Salad

Caesar Salad

Chef Mom — Sun, 12 Aug 2007 12:00:31 +0000

You’ll need to make some garlic oil at least a day ahead of time. Put 1 cup of extra virgin olive oil in a bottle. Add 5-6 peeled whole garlic cloves. Place stopper or cap on bottle. Store in refrigerator and use within 2-3 days.

Caesar Salad

For the Croutons:
2 cups French Baguette slices cut up into 1/2 inch cubes (other white breads will work too)
1/4 tsp Salt
3 T Garlic Oil

Preheat oven to 350 degrees.

Combine garlic oil, salt and bread cubes in a bowl. Mix until cubes are coated evenly.

Spread the coated cubes onto a baking sheet and bake until the croutons are golden brown - about 10 minutes. Cool.

For the Salad Dressing:
1 large Egg
1 tsp Worcestershire Sauce
3 T Lemon Juice
1/4 tsp Salt
1/2 tsp Pepper
1/3 cup Garlic Oil

To coddle an egg: Bring a pot of water to a boil. Add egg, cooking for 45 seconds and NO MORE. Remove from heat and allow to cool.

In a medium bowl, combine Worcestershire sauce, lemon juice, salt and pepper. Crack egg and add to these ingredients. Whisk until smooth.

Slowly add the garlic oil in a steady stream while constantly whisking the mixture. Do not add the oil too quickly or the dressing will not emulsify properly and will separate.

For the Salad:
2 small heads Romaine Lettuce
1/3 cup grated Parmesan Cheese
Croutons
Caesar Salad Dressing

Wash and dry Romaine leaves thoroughly. Tear lettuce leaves into 1-2 inch pieces and put them into a large wooden bowl. Add half the dressing and toss to coat lettuce. Add remaining dressing, parmesan cheese and croutons and toss again. Serve immediately on chilled plates.

Coleslaw

Chef Mom — Sat, 04 Aug 2007 23:59:56 +0000

This “recipe” was taught to me by my mother. You absolutely must use the large side of a box grater to grate the coleslaw. Shredding it with a knife or using a food processor does not result in the proper cabbage texture. Don’t even think about using bagged coleslaw mix!

It is a mild coleslaw that goes well with all types of fish cakes and fish sticks. Steve and the kids use it in place of tartar sauce.

Coleslaw
Linda Sisson

1 small head Cabbage
1 - 1 1/2 cups Miracle Whip
1 tsp White Vinegar
Salt
Pepper

Shred cabbage into large mixing bowl. Add vinegar. Begin by adding 1 cup of Miracle Whip and combining thoroughly. Add additional Miracle Whip as needed until slaw reaches a creamy consistency. Add salt and pepper to taste.

Macaroni Salad

Chef Mom — Wed, 04 Jul 2007 15:47:44 +0000

This is an easy macaroni salad that my mother taught me to make. My version is a little different than my mom’s. I like to use the colored Rotini but you can make it with regular macaroni, mini shells or any other kind of macaroni noodle. My mom uses mayonnaise but my family prefers Miracle Whip. Also, my mom puts diced onions and celery in her salad. I substitute onion powder and celery seed in mine.

Macaroni Salad
My version of Mom’s

12 oz Tri-Color Rotini pasta
6 eggs
1 cup Miracle Whip Salad Dressing
1 - 1 1/2 T Yellow Mustard
1 tsp Onion Powder
1/2 tsp Celery Seed
2 T Sweet Pickle relish
1/2 tsp Salt
1/2 tsp Pepper

Put 6 eggs into a medium saucepan and cover with cold water. For the best boiled eggs, use a large enough pan that eggs are in one layer and covered completely plus 1 inch of water. Bring to a rolling boil over high heat. Once boiling, reduce heat to a medium boil and continue cooking for 10 minutes. Remove from heat and immediately place eggs under cold water. After eggs have cooled, peel and chop.

Prepare rotini according to package directions. Be sure not to overcook the noodles. After cooking, drain and rinse with cold water to stop the cooking process.

Combine the rotini, chopped eggs, and remainder of ingredients in a large bowl mixing thoroughly. Chill before serving.