July 4: National Caesar Salad Day

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Title: Warm Crab Caesar Salad
Categories: Salads, Crab
Yield: 2 Servings

2 c Eggplant
2 Heads of garlic
1/2 c Pure olive oil
4 oz Crab meat
1/4 oz Lemon juice
1/2 ts Dill; dried
Salt & cracked black pepper
4 c Romaine lettuce
2 c Croutons; opt

Prepare the eggplant by cutting into strips two inches
long and half inch wide. Salt these strips and set aside
to drain excess liquid while garlic is roasting.

Cut off the tops of the garlic, so that all the cloves are
exposed, and brush with olive oil. Season with cracked
black pepper and wrap in foil.

Bake for one hour @ 400+|F/205+|C.

These first two steps can done ahead of time and just set
aside until needed.

Heat the oil until smoking in a medium size saute pan. Add
eggplant and saute until golden brown. Add roasted garlic,
crab, lemon juice and dill. Saute together for 30 seconds
and season with salt and pepper.

In a large salad bowl, toss together the Romaine lettuce
and saut++ed ingredients quickly.

Serve immediately and garnish with croutons if desired.
*Note: Use pure olive oil when cooking to avoid bitter
after-taste.

Yield: 2 servings

Source: Food & Wine the Westin Way

Chef Jamie Morningstar, Napa Valley, California

From: Cindy Hartlin

Uncle Dirty Dave's Archives

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... We didn't have pasta in the 50s, just macaroni,
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