I am often asked what I serve when I entertain. A friend recently made Cioppino and it was out of this world and so easy! So I decided to serve it at a dinner party last weekend.
The main course was Cioppino RECIPE
Paired with lots of crusty french bread and one of my staples, Caesar Salad. Along with red and white wine. Followed by dessert, which I always serve with champagne.
Small tin of anchovies
3 large garlic cloves
3 generous tablespoons mayonnaise
2 teaspoons Dijon mustard
Freshly squeezed lemon juice (2 lemons)
Worcestershire Sauce to taste
Salt and pepper to taste
1 1/2 cups good mild olive oil
1/2 cup freshly grated Parmesan cheese, plus additional cheese to mix in to the salad
For the dressing, place the garlic and anchovies (dump entire tin with the oil) in the food processor and blend until smooth. Then add mayo, mustard, lemon juice, Worcestershire, salt, and pepper and process until smooth. With the food processor running, slowly pour the olive oil through the feed tube and process until thick. Add 1/2 cup grated Parmesan cheese and pulse 3 times.
Toss the lettuce with enough dressing to moisten well. Add a generous amount of grated Parmesan and croutons. Toss.
Images: Cooking Light, Laura's Best Recipes, Food Network