A chronicle of my life in recipes. I love to cook, but more importantly I love to eat. The food you cook and eat tells a story of where you were raised and the path you have traveled. This is my story . . .

Sunday, October 11, 2015

Casaburo Chop Chop Salad

I'm not sure if the restaurant this salad comes from in Indiana is still open or not, but I got this recipe from a friend of my mom's years ago and it is always a hit and perfect for those summer picnic crowds.

You make your own dressing and croutons, which are crunchy, yet chewy at the same time and just a tad bit sweet. The ingredient list may seem long, but certain components of the salad are suited perfectly to be prepared ahead, which makes the recipe a snap.

Ingredients:
1 Head ice burg lettuce chopped (But feel free to use any greens, baby spinach is yummy)
1 Head Romaine chopped
1 Red bell pepper diced
3 Green onions sliced
8-10 Slices bacon cooked & crumbled
1/2 C. Parmesan
3/4 C. Romano
1/2 C. Provolone cubed
1 C. Mozzarella shredded
Croutons

Preparation:
Salad can be chopped and mixed with other veggies one day in advance and stored in the refrigerator to keep crisp. Toss all ingredients and dressing just prior to serving. Cook bacon and crumble, store in a plastic baggy, refrigerated until ready to serve. I like to cook my bacon in the oven. Save the mess and line a rimmed baking sheet with foil, place bacon strips on the foil lined pan and bake at 350 degrees 15-20 minutes until brown and crisp. Place on paper towel with tongs to remove grease.

Dressing:
6 Anchovies or equal paste, I use paste
1 1/3 tsp. Black pepper
1 T. Salt
1/4 C. Oregano, dried
1 1/2 tsp. Garlic powder
1 1/4 C. Granulated sugar
1/4 C. Cornstarch, I use a much (about half) less, too much corn starch gives a chalky feel.
8 oz. White wine vinegar
16 oz. Canola Oil, I mix canola & olive and use a little less

Preparation:
Blend first 8 ingredients in a blender to mix. While the blender is running slowly add oil.

Croutons:
6 English muffins, split & cubed
1/2 C. dressing
1/4 C. Parmesan, freshly grated

Preparation:
Preheat oven to 350 degrees. Toss english muffins with the dressing to coat and mix in cheese. Spread evenly on a rimmed baking sheet, lined with foil and bake 20-30 minutes until golden, stirring every 5 minutes. Croutons can be prepared the day before and stored air tight.

Just before serving, toss all the components of the salad together and serve.

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