Casa Salad
Posted on October 11th, 2005 in Recipes, Sarah | 1 Comment »
One of my favorite places to eat in Fort Wayne, Indiana, is Casa’s in Fort Wayne.
Today, I was missing their Isalata Casaburo, and decided to make my own. It hit the spot. The taste is uncomplicated and refreshing. The bite sized texture makes it easy to eat – you can almost scoop it up, as opposed to having to stab it with your fork. An excellent compliment to Italian dishes.
My version:
- Iceberg & Romaine Lettuces – 1-2″ pieces
- Scallions – Chopped diagonally in about 1/2″ pieces
- Red peppers (use ones that are juicy, yet crisp!) 1/2″ pieces
- Generous amounts of freshly grated Romano and Parmesan cheeses
- Garlic Croutons (If you don’t have the patience for making your own – T. Marzetti’s Restaurant Style Garlic & Butter croutons are quick substitute.)
Top a mixture of 3 parts Red wine vinegar to 1 part olive oil – you want the flavor to be pungent and the quantity to be enough to coat the lettuce, not drench it, when the salad is tossed.
Serve with a thick piece of Italian bread, smothered with real butter – the kind of bread with a crust so thick that you have to physically yank it away from your mouth.
One Response
Thought you might like the “official” clone recipe which was printed in the Fort Wayne newspaper a few years ago.
Casaburo Salad
1 head each, Iceberg and Romaine lettuce, torn
1 red pepper, chopped
5-6 green onions, chopped
1/2 cup grated Parmesan cheese
1/2 cup grated Romano cheese
1 cup grated Provolone cheese
1 cup grated mozzarella cheese
croutons and bacon pieces
Dressing:
6 anchovies, drained and chopped (optional)
8 oz. red wine vinegar
3/4 teaspoon oregano
1 1/2 teaspoons pepper
1 teaspoon salt
3 tablespoons sugar
1 1/2 teaspoons garlic salt (or 3-4 cloves garlic)
1/4 cup cornstarch
2 cups vegetable oil
Blend all ingredients except oil in a blender. Add oil to blender on low speed. Then whip on high.
Toss all salad ingredients except the croutons and bacon. Add dressing 15 minutes before serving. Add croutons and bacon at serving time.
Croutons:
6 English muffins, cubed
1/2 cup Casaburo dressing
1/4 cup Parmesan cheese
Toss all ingredients together. Bake at 350 degrees on a cookie sheet, stirring every 5 minutes. They are done when lightly browned.