Ham Caesar Salad For 2 Recipes

Steps:

• 1. (NOTE: If reducing the fat spray pan generously with PAM Olive Oil Spray) In a medium saucepan melt 2 tablespoons of butter or heat 2 tablespoons of extra virgin olive oil and add minced garlic, onion, and stir to coat. When onion begins to soften, add cubed ham and pine nuts and stir to coat. While mixture cooks...cube the whole grain bread and add 2 tablespoons of oil or butter to the mixture...when butter melts, stir in bread cubes and continue to cook until the bread and nuts begin to toast and the ham starts to brown.
• 2. While this cooks...chop the lettuce and arrange on a serving platter. Chop the artichoke and distribute over lettuce. When mixture in the pan has sufficiently browned, remove from heat and immediately pour hot ingredients over the cold lettuce in the platter. Return the pan to the burner and add the 2 tablespoons vinegar, stirring to de-glaze the pan for about a minute (trying to get the flavor off the bottom of pan into the vinegar.) Pour the hot vinegar over the ingredients on the platter and toss. Sprinkle with parmesan and shredded cheese... and enjoy!

Steps:

• Preheat oven to 400 degrees. On a rimmed baking sheet, toss bread with 1 tablespoon oil and season with salt and pepper. Bake until golden brown, 10 to 12 minutes. Let croutons cool completely.
• On a cutting board, combine garlic, anchovies, and 1/2 teaspoon salt. Using a large knife, drag the blade at an angle across mixture until a paste forms. Transfer to a large bowl and whisk in egg yolk, mustard, and lemon juice. Gradually whisk in 3 tablespoons oil. Season with pepper. Just before serving, add croutons and lettuce to dressing and toss; top with Parmesan.

Steps:

• Preheat the oven to 400 degrees F. Soak the anchovies in a bowl of water, 5 minutes. Drain and pat dry, then finely chop and mash to form a paste; set aside.
• Make the croutons: Combine the butter with the garlic in a small saucepan over medium-low heat; cook, swirling the pan occasionally, 5 minutes. Remove from the heat and pour into a medium bowl. Add the bread cubes and parsley and toss; season with salt and pepper. Arrange the bread on a baking sheet in a single layer and bake until golden brown and crisp, about 10 minutes; let cool.
• Meanwhile, make the dressing: Bring a small saucepan of water to a boil. Gently lower the egg into the water, then immediately remove the pan from the heat and let stand 5 minutes. Drain and rinse the egg under cold water; crack into a large bowl. Whisk in the anchovy paste, the vinegar, Worcestershire sauce, lemon juice and mustard powder until smooth. Whisk in the olive oil in a slow, steady stream until emulsified; season with salt and pepper.
• Add the lettuce, croutons and about one-third of the Parmesan to the bowl with the dressing and gently toss. Divide among plates and top with the remaining Parmesan.

Steps:

• In a small bowl, whisk the first seven ingredients. Place romaine in a large bowl. Drizzle with dressing and toss to coat. Serve with salad croutons and additional cheese if desired.

Steps:

• Barbecue the ham, and then toss the lettuce, croutons, parmesan and parsley in the mayonnaise and dress with eggs, anchovies and ham.