fresh gem lettuce caesar salad

The Caesar is one of my favorite salads, rich and creamy dressing, chunky romaine leaves and crunchy croutons---delicious but perhaps not a salad you can eat everyday.  I came up with my own light and modern version, fresh, crisp and lemony and so easy I have been eating it every day.
I started with little gem lettuces, and separated out the smallest leaves (Trader Joe's sells the gem lettuces--3 heads for only $1.99).  I then made a Caesar dressing and thinned it with the juice of a lemon.  You can do this with your favorite bottled dressing if you like, the result should be lemony and thin enough to drizzle.  I tossed the leaves with crispy turkey bacon lardons, my substitute for croutons, shaved on good parm and drizzled with the dressing.  Cracked black pepper and you are good to go.  Restaurant worthy result!

homemade ricotta cheese

I made my own cheese last weekend.  No really, I made delicious ricotta cheese and it couldn't have been easier!  I saw it in the April 2014 Bon Appetit, the recipe inspired by the house made cheese served at Rich Table in San Francisco.  Here is the simple recipe--give it a try, and add your own touch--I could see it mixed with fresh herbs, dill, nuts, chives or even drizzled with honey.  Toss with pasta and olive oil, put it in desserts--the possibilities are endless.  Enjoy!

2 cups whole milk
1 cup heavy cream
1/2 tsp (or more to taste) kosher salt
2 tablespoons fresh lemon juice or distilled white vinegar

In a heavy pot, bring the milk, cream and salt just to a boil.  Remove from the heat and stir in the lemon juice or vinegar. Stir gently till mixture starts to curdle.  Let stand for 5 minutes.

Pour mixture over 2 layers of cheesecloth set in a fine mesh sieve placed over a medium bowl .  Refrigerate for 20 minutes till spreadable or several hours for a firmer cheese.  Cover and chill cheese for up to 3 days.