The following weekend, after having Daniel’s parents, two of his friends came to visit. After the Mediterranean topping was such a hit, I really wanted to have it one the actual dish. What originally caught my attention about this dish was how you cooked the fish — inside a brown paper bag, in the oven. When the meal has finished cooking, you pull out the bag, set it on the plates, and allow your guests to tear open the bag. I thought the presentation was impressive, so I gave it a go. They guys were definitely impressed. BUT, nothing impressed us more than this homemade caesar salad. YOU HAVE TO TRY THIS!!! I can’t stress this enough. If you ever order caesar salads in restaurants, you will absolutely love this salad. We all agreed, we had never had anything this good before. You won’t even believe that you produced this in your own kitchen. Plus, it is healthy since it is a vinaigrette. Promise me, if you are reading this, that you will try this caesar recipe soon! You will never buy store bought again!
Lunchbag Swordfish with Mediterranean Topping (I used tilapia)
Source: Easy Entertaining with Michael Chiarello
3 cups vine-ripened plum (Roma) tomatoes, cored and cut into thin wedges
Salt and freshly ground black pepper
1 tablespoon finely chopped fresh oregano leaves, or 1 teaspoon dried oregano
1 tablespoon finely chopped fresh flat-leaf parsley
1 tablespoon minced garlic
1/4 cup (1 small) minced red onion
2 tablespoons rinsed, drained, and roughly chopped capers
1/2 cup roasted red or yellow bell peppers, coarsely chopped
12 pitted and sliced Greek olives (such as kalamata or Gaeta olives)
2 tablespoons fresh lemon juice
2 tablespoons pepper olive oil or 1/2 teaspoon dried chili flakes
6 tablespoons extra-virgin olive oil
1/2 pound dried linguini
4 brown paper lunch bags or 4 large sheets parchment paper or waxed paper (see note)
4 (6-ounce) swordfish steaks
Put tomatoes in a large bowl and season with salt and pepper, to taste. Add oregano, parsley, garlic, onion, capers, peppers, olives, lemon juice, pepper oil, and 4 tablespoons of the extra-virgin olive oil. Stir gently just to mix and set aside at least 1 hour. Adjust seasonings, if desired. Mixture will become more liquid and sauce-like over time.
Preheat oven to 450 degrees F.
Bring a large pot of salted water to a boil and cook linguini until al dente. Drain and toss with remaining 2 tablespoons extra-virgin olive oil. Reserve.
To cook the fish: (See Chef’s Note below if using waxed paper.) Place a small square of parchment or waxed paper at the bottom of each paper bag. Place small pile of linguini in each of the bags. Top with a spoonful of tomato sauce, making sure to moisten the linguini with the juices. Lay a piece of fish on top and arrange with another spoonful of sauce. Moisten again with juices from the sauce and season with salt and pepper.
Fold over the tops of the bags, place them on a baking sheet, and bake for 15 minutes.
To serve, transfer the bags to 4 dinner plates and let each diner cut open the package to enjoy the aromas.
Caesar Salad with Parmesan Crackers
For the dressing:
3 medium garlic cloves
6 oil-packed anchovy fillets, minced
1/4 teaspoon finely ground sea salt, preferably gray salt
1 tablespoon Champagne vinegar
1 tablespoon Dijon mustard
1/2 tablespoon fresh lemon juice
1/4 teaspoon Worcestershire sauce
1 dash hot sauce (recommended: Tabasco)
1/2 teaspoon fresh coarsely ground black pepper
1/2 cup pure olive oil
1/4 cup freshly grated Parmesan
For the crackers:
2 1/2 cups freshly grated Parmesan
3 heads endive, cored and separated into whole leaves
1 head radicchio, separated into whole leaves
3 cups lightly packed arugula, stems removed
1 tablespoon freshly grated Parmesan
To make the dressing: Chop and smear the garlic with the anchovies and salt until you create a smooth paste. Add the paste to a small bowl. Add the vinegar, mustard, lemon juice, Worcestershire sauce, hot sauce, and lots of pepper. Mix well. Whisk in the olive oil gradually. Add the cheese and whisk again. Set the dressing aside for 1 hour or longer (if overnight, refrigerate the dressing and bring it to room temperature about 1 hour before serving). Makes about 1 cup. (You can put all of the ingredients into a jar, cover tightly with a lid and shake to blend. This is a great way to store the dressing.)
To make the crackers: Heat an 8-inch nonstick skillet over medium heat. Sprinkle 6 tablespoons of the cheese into the pan so it forms a lace-thin layer that fills the bottom of the skillet. The cheese will bubble in the pan. When the top side of the cheese has reached a pale gold color, after 3 to 4 minutes, remove the pan from the heat and allow the cheese to firm up for 1 minute. Carefully turn the cheese over with a spatula, return to heat, and cook until cheese is golden on both sides, about 1 more minute. Remove the cracker and drain it on paper towels to absorb any excess fat. Wipe the skillet clean with paper towels and repeat the process 5 more times with the remaining cheese.
In a large bowl combine the endive, radicchio, and arugula. Drizzle enough dressing over the top to lightly coat the leaves (you may not need all the dressing). Toss to coat the leaves evenly. Arrange the leaves on serving plates. Sprinkle a bit of Parmesan over each salad. Split each cracker into 2 or 3 pieces and garnish the salads with them. Serve immediately.
