My grown son is now in his own condo and this collection of recipes I called, Dearest Michael were written when he was younger as you will see by my references, as a gift to him for this very moment.
Whether you read them for the story or the recipe, know that they were written as a tribute to the many people who have influenced my kitchen, my cooking and my notion of family.
Castaldi's Salad Dressing
I often make this in a recycled 8 oz glass jar and keep it on the counter for the week to make it quicker to access throughout the week.
Michael never does this. He always makes it fresh right on top of the salad.
Prep Time: Less than 10 minutes
WHAT YOU WILL NEED
- ½ cup of olive oil (use the Portuguese Olive Oil I always buy at Seabra)
- 1 lemon squeezed
- 2 cloves of garlic squeezed, using a garlic press OR minced fine if you want some texture to the dressing.
- Fresh ground salt and pepper
This is good as is, but I often add:
- A few dashes of Red’s Hot Sauce
- A squirt of anchovy paste
- A teaspoon of fresh Tahini
- A few splashes of pickle juice from some good pickles and/ or a few splashes of red wine vinegar.
WHAT TO COOK WITH
- A mason jar with cap for shaking well
- a garlic press
I save glass jars constantly because I love to give things away in them and they are so useful, but plastic lids are so much more convenient than the metal ones. Here are Ball Leak proof lids that come in packages of six. Makes it easier.
This is my favorite garlic press because when it reverses it gets all of the left over garlic out of the grid. Brilliant. Because it is OXO.
Ingredients for the salad dressing. The flowers in background are from Denise's wonderful shop C + R Mercantile in Bristol, RI