| Description: |
The series of solid wood bowls ranging in size from 8in. to 20in. in diameter are made from a single piece of premium hardwood in Vermont. The nests of wood bowls are made on 19th century equipment and finished on 20th century "Rube Goldberg" type sanding equipment. Each bowl inherits the unique grain of each tree which contains a history of the weather, climate, and soil conditions experienced during its growth cycle.
The starter Caesar salad bowl is our 14-1/2" diameter Maple bowl. The bowl over time will become infused with the garlic and as you continue to make your dressing directly in the bowl it will become a classic with your family and friends. For proper tossing of the romaine leaves the large diameter is needed to control the salad. Use the wooden pestle to crush you garlic and the Fork & Paddle set to toss the romaine with the dressing.
Here is a Recipe from Chef John Rowley:
Caesar Salad :
Ingredients List:
1 medium sized Head Romaine Lettuce,
1 half Lemon (You can use an entire lemon if you prefer more lemon taste),
1 Egg,
1 cup Parmesan Grated Cheese,
3 to 5 Anchovies,
1 cup Croutons,
1 or 2 Garlic Cloves,
Fresh Ground Pepper directly from a hand operated pepper mill,
Directions:
- I like to use a 17" dia or larger wood bowl so I have plenty room to
completely mix the salad in the dressing. The advantage of a wooden bowl
allows you to cut the leaves and mix the ingredients all within the same
bowl and at the same time. Call The Bowl Mill in Vermont for these. I do wish
they sold larger chopper knives.
- Wash and remove most of the stalk portion of each Romaine leaf
- Microwave Egg for 10 to 20 sec (depending on the power of your microwave)
to prevent chance of salmonella. Note: The egg needs to be still runny. Do
not over cook!
- Grind or smash Garlic into bottom a large, preferably wooden, bowl,
- Place lettuce in bowl,
- Add Egg, Lemon (without lemon seeds), Cheese.
- I suggest adding Anchovies even if you donıt think you would like them
because they act as an accent or seasoning.
- Use a knife to cut through the lettuce and other ingredients.
- Add croutons and mix throughout.
- Pepper to taste.
- For folks that do not mind Anchovies, I place two on top in an ³X² pattern.
PS I recently read about some folks that also add some olive oil to the mix
for some extra taste. Since olive oil has some health benefits, I don't
think you will go too far wrong. I recently also added some fresh squeezed
lime to the mix. It added a little extra zing to the taste. |
