November 25
Anticipating Thursday
Menu
- Fusilli with Tomato Sauce (which includes sautéed sausage and mushrooms)
- Caesar Salad [View Recipe]
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Ingredients
- 2 cloves garlic
- 3 fillets anchovies
- salt & pepper
- 1 tablespoon lemon juice
- 1 teaspoon Worcestershire sauce
- .5 teaspoon mustard
- 1 tablespoon mayonnaise
- .25 cup olive oil
- 6 ounces lettuce
- .33 cup cheese (freshly grated)
- 1 cup croutons
Instructions
We place the garlic, anchovies, and salt into the chopper bowl that came with our immersion blender. We give it a quick pulse to start mincing. We add the lemon juice, Worcestershire sauce, mustard, and mayonnaise and blend. We add the olive oil and some freshly ground black pepper and blend to incorporate until the dressing is well mixed. We taste for seasoning.
We toss the romaine lettuce with some of the dressing (reserving the remainder in a resealable plastic container for a future salad). We top with the croutons, romano cheese, and additional anchovies (if desired!).
- Italian Bread, slightly toasted
On Thursday, we'll be serving Stuffed Artichokes, which is a traditional Italian side on Thanksgiving. We prepare the stuffing along with the sauce since both use fresh parsley and garlic. Both the pasta and caesar salad in tonight's meal are topped with grated Locatelli Romano cheese, which is also a part of the ingredient list for the artichokes. After dinner, we prepare the artichokes per the recipe and store them in the fridge. We'll re-heat them on Thursday just prior to serving.
We also use tonight as an opportunity to get started with the salad that we'll serve. The leftover bread that we can't eat tonight is perfect for croutons, which we also use for tonight's caesar salad. We seal the remaining croutons in a plastic bag.
Tomorrow, we'll be picking up the turkey...