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๐Ÿ‡ฒ๐Ÿ‡ฝ The Classic Caesar Salad

This Salad is made of Romaine lettuce and croutons, dressed in Caesar salad dressing and garnished with grated Parmesan cheese. Caesar salad was named after Caesar Cardini , the Italian immigrant who operated restaurants in Mexico and the USA. In this recipe, I ย have used myย  homemade crispy garlic croutons, please check recipe here:

https://www.myexcellentdegustations.com/?s=crispy+garlic+croutons

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Course Salad
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Author LDSโ€™s Mom

Ingredients

  • 3 Romaine lettuce hearts
  • 2 cups Croutons (Please check my Homemade croutons link above)
  • Parmesan cheese for serving

Caesar salad dressing

  • 3 anchovy fillets
  • 3 tbsp lemon juice
  • 1 clove garlic, finely minced
  • 1/2 tsp Dijon mustard
  • 1 tbsp grated Parmesan cheese plus more for serving
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp salt or to taste
  • 1/2 tsp black pepper
  • 1 to 2 tbsp water

Instructions

  1. Chop the anchovies and mix it with garlic and salt. Make a paste by using the side of a knife blade.
  2. Place the garlic anchovy paste in a bowl.
  3. Add Mayonnaise, olive oil, lemon juice, mustard, and mix well.
  4. Add the Parmesan and mix again then season with salt and pepper.
  5. Finally add the water 1 tablespoon at the time and mix well. The dressing should be thick and pourable. Set aside.

  6. Separate the leaves of the Romaine hearts, wash and dry them, then chop them roughly.

  7. Place the cut Romaine lettuce in a large bowl, add croutons and pour few tablespoons of the dressing (you may not use all of it).
  8. Use your hands to gently toss lettuce, croutons and dressing.
  9. Grate Parmesan cheese on top.
  10. Enjoy.

Recipe Notes

The cook time in this recipe refers to the cook time of the croutons.

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Great and Easy Pumpkin Pie

The pie crust is made of a richย  Shortcrustย  pastry(or pate sablee in the French language). The crust is buttery and melts in mouth. The pie was served with Vanilla Chantilly Cream. Itโ€™s a great dessert to be served during the holidays! In the United States and Canada, pumpkin pie is usually prepared for thanksgiving.
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Prep Time 1 hour 30 minutes
Cook Time 35 minutes
Total Time 2 hours 5 minutes
Servings 8
Author LDS’s Mom

Ingredients

For the Rich shortcrust pastry dough(or Pate sablee in the French language)

  • 2 cups all purpose flour
  • ยพ cup(1 ยฝ sticks) butter at room temperature, cut small
  • ยพ cup powdered sugar
  • 1 egg
  • Pinch of salt

For the filling

  • 1 can (15 oz) pure pumpkin
  • 1 can (14 oz) fat free sweetened condensed milk
  • 2 eggs
  • ยฝ tsp salt
  • 1 tbsp pumpkin spice

Topping – Vanilla Chantilly cream

  • 1 cup heavy cream
  • ยฝ tsp vanilla extract
  • 2 tbsp powdered sugar

Instructions

  1. In a large bowl put flour, butter and salt.
  2. With the tips of fingers, mix the ingredients until the butter is well incorporated and the mixture has a sand texture.
  3. Make a well in the middle of the flour mixture and add in sugar and the egg.
  4. With your fingers, mix the egg and the sugar first then mix everything together until obtain a very soft sticky dough.
  5. Scrape the dough into plastic wrap.
  6. Cover the dough with plastic wrap and refrigerate for at least 1 hour.
  7. Flour a working board, a rolling pin and your hands.
  8. Flatten the dough with a rolling pin until about ยผ inch thick.
  9. Roll the disk around the rolling pin and transfer it to a 9 inch baking pan.
  10. Gently press the dough in the pan, bottom and sides. Cut out the excess dough.
  11. Use a fork to dock the dough so that the crust won’t puff up.
  12. Place the pan in the fridge.
  13. Prepare the pie filling by mixing all the filling ingredients.
  14. Take out the pan from the fridge and pour the filling into the pie crust.
  15. Bake in a 425 ยฐF preheated oven for 15 minutes, then reduce the temperature to 350 ยฐF and continue baking for 30 to 35 minutes or until knife inserted in an inch and half from the edge, comes out clean.
  16. While the pie is baking, prepare the Vanilla Chantilly cream by whipping (using an electric mixer) the heavy cream and vanilla extract, then gradually add the powdered sugar. Whip for about 5 minutes or less, just until stiff peaks form. Cover and refrigerate.
  17. Let  the pie cool completely and garnish with vanilla Chantilly cream as desired.
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