55+ Living Guide Spring 2019 55 LG SPRING 2019 JOOM | Page 23

food circle. A delicious combination of either mayon-
naise and sour cream, or full fat yogurt, chervil, anchovy,
tarragon, lemon juice and pepper. Fresh garden herbs and
anchovy paste make this a taste delight. You can use it as
a dip, a green salad dressing, you can marinate chicken
or shrimp and dress up a pasta or potato salad. Try Green
Goddess dressing on your next salad.
A few years ago, I was on a Bobby Flay kick, I bought
his cookbooks, watched his shows and found a recipe for
a grilled fennel salad with orange slices and an orange
vinaigrette, it truly is delicious. There is not one person
who I have served it to who does not like it.
When tomatoes come into season it is time for a Caprese
salad, a seasonal favorite. Tomatoes, mozzarella, basil some
EVOO, red balsamic and an appetite. This is my brothers
favorite, thanks Frank.
When it comes to salads I have become famous for my
home-made Caesar Salad. This effort has been a 20-year
experiment in the making and most people who try it
love it and want more. Get your wooden bowl out and
start adding the following: 1/3 cup of EVOO, the lighter
the better, half a lime and half a lemon squeezed in, 3 to
4 squeezes of anchovy paste about two inches long, a few
dashes of Worcestershire sauce, a few dashes of white
balsamic vinegar, ½ teaspoon of mustard, two small garlic
cloves squeezed in maybe three depending on how much
garlic you like, a little salt and ground black pepper, a cup
of fresh grated Parmigiana-Reggiano and one coddled egg,
mix thoroughly and sample. Do not be afraid to add more
cheese or a slight dash of anything you think it needs. It is
now time to get the Romaine ready. Wash and dry all the
leaves, cull any that are too stemmy or the greens that just
do not look good. Take each leaf, keeping bottom side up
and at the spine break downward into two inch bow tie
strips, continue with all leaves and now take a good sample
of your dressing, if good refrigerate the lettuce for a half
hour, then toss with your dressing being sure to add in
more ground cheese and some fresh ground pepper. If you
are a crouton person toss in some home made or premade
and plate. The serving size is about a medium size handful.
Enjoy, I mean it, this is good!
Caprese Salad
Serves 2
Ingredients
2-3 large, ripe tomatoes, sliced to get eight even slices,
about 1/3” thick each
1-2 balls of fresh mozzarella, sliced to get six evenly
sliced rounds, about 1/3” thick each
2 Tbs extra virgin olive oil
1 Tbs balsamic vinegar
3 Tbs basil, cleaned and torn into bite size pieces
Sea salt and black pepper to taste
Directions
On two separate plates, starting with tomato, alternate
each stack, with four slices of tomato and 3 slices of
mozzarella. Mix the EVOO, vinegar, salt and pepper, then
drizzle with a spoon over the two stacks. Finish with torn
basil, and serve. (Optional fresh herbs may be added.)
Soups
I recently returned from Mexico on a trip celebrating a
friend’s 70th birthday. While there I always had the soup
of the day. I had a classic tortilla soup and OMG it was
uniquely different; both my wife and I fell in love. This soup
was great hot or warm. Just enough crunchy and the visual
on how they served it by marrying in the cheese and cream
was so inviting. A simple soup to make and so perfect for a
summer’s day. (continued next page)
2 Northern Drive, Troy, NY 12182
518.235.2656
olddaley.com

55PlusLivingGuide.com
A w a r d W 23 i n n i n g
for your next fami