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Sandpipers Cookbook Features Strand House Recipes and More

Jan 02, 2015 11:34AM ● Published by Jeanne Fratello

Hoping to cook like one of your favorite chefs for the holidays? Now you can, with a copy of the Sandpipers' cookbook, available online and in several local stores (proceeds from the cookbook go to Sandpipers programs in support of local charities).

One of the featured chefs in the cookbook is The The Strand House's Greg Hozinsky, who kindly shared his recipe for Baby Kale Caesar salad:

Baby Kale Caesar Salad with Hazelnuts and Pan Fried Croutons 

Caesar Dressing (Makes 1 quart)
6 eggs
2 anchovy fillets
1 tablespoon red wine vinegar
1/4 cup lemon juice, fresh
2 teaspoons Dijon mustard
2 cloves fresh garlic, germ removed (this is the sprout in the center)
1 tablespoon Worcestershire sauce
1/2 teaspoon Tabasco sauce
1 1/2 teaspoons kosher salt
1/4 teaspoon black pepper
1 cup grape seed or canola oil
1/2 cup olive oil
2 oz Parmesan cheese, freshly grated
1-2 teaspoons cold water, as needed 

Pan fried croutons
4 cups of day old French bread, 
     cubed
1/2 cup extra virgin olive oil
1 teaspoon kosher salt
3 sprigs thyme
4 cloves garlic, smashed

To prepare the dressing:
In a large bowl, place 4 cups of ice and 3 cups of cold water to create an ice bath. In a small sauce pot, place eggs in their shell and cover by 2 inches with cold water. Over a medium-high heat, bring eggs to a boil, cook for 4 minutes and then immediately shock in the ice bath.

Once eggs are cool, crack open eggs and remove yolks. They should still be runny but with more viscosity than that of a raw egg. The consistency will be similar to a thin batter.

Place yolks along with anchovies, vinegar, lemon juice, mustard, garlic, Worcestershire, Tabasco, salt, and black pepper into a food processor or blender, turn on (if using a blender blend on a medium speed setting.) In a slow steady stream, pour in grape seed oil and olive oil.  Slowness is the key not to breaking this emulsified dressing. Dressing should be fairly thick. Turn off food processor and add in Parmesan cheese, pulse to incorporate.  If dressing is too thick, thin with a little bit of cold water until the consistency of pancake batter. Refrigerate. Dressing will keep for 1 week.

To prepare the croutons:
In a sauté pan over medium heat, add olive oil, thyme, and garlic.  Toast until garlic turns golden brown.  Remove thyme and garlic from pan, and discard. 

Add torn bread into flavored oil and continue to toast over medium heat.  Move the bread around constantly until all sides are saturated in olive oil and golden brown on the outside. Season with a pinch of salt and cool off in a dry container. Store in an airtight container for up to 2 days.

To assemble the salad: Toss dressing and croutons with baby kale and hazelnuts.

***

Looking to make more recipes from MB Post, Fishing With Dynamite, GROW The Produce Shop, Zinc at Shade HotelCake Bake Shop, Simmzy's, Darren's Restaurant, and more? You can order the Sandpipers cookbook, which benefits local charities, online at Sandpipers.org or at the following stores:

El Segundo:
Pop Up Shop
200 N Sepulveda Lobby
(no phone)

Hermosa Beach:
Gum Tree LA
238 Pier Avenue

Uncorked
302 Pier Avenue

Manhattan Beach:
GROW
1830 Sepulveda Blvd

Pages: A Bookstore
904 Manhattan Avenue

Shade Hotel
1221 N Valley Drive

The Strand House
117 Manhattan Beach Blvd

Tabula Rasa
919A Manhattan Avenue

Redondo Beach:
Catalina Cooking Store
1915 South Catalina Avenue






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