NON STICK DRESSING RECIPES

Steps:

• A great Caesar salad gets its swagger from a great dressing. Squeamish about raw egg yolks and anchovies? Sorry. Yolks are what give richness to the emulsion, while anchovies provide a briny blast (and that whole umami thing). Here's our go-to recipe: Chop together 6 anchovy fillets packed in oil, 1 small garlic clove, and a pinch of kosher salt. Use the side of a knife blade to mash into a paste, then scrape into a medium bowl. Whisk in 2 large egg yolks*, 2 tablespoons fresh lemon juice, and 3/4 teaspoon Dijon mustard. Adding drop by drop to start, gradually whisk in 2 tablespoons olive oil, then 1/2 cup vegetable oil; whisk until dressing is thick and glossy. Whisk in 3 tablespoons finely grated Parmesan. Season with salt, freshly ground black pepper, and more lemon juice, if desired. Can be made 1 day ahead.
• Make your own. Tearing, not cutting, the bread ensures nooks and crannies that catch the dressing and add texture. Toss 3 cups torn 1" pieces country bread with 3 tablespoons olive oil on a baking sheet; season with kosher salt and freshly ground black pepper. Bake at 375°F, tossing occasionally, until golden, 10-15 minutes.
• Use whole leaves from 3 romaine hearts to feed 6 people. They provide the ideal mix of crispness, surface area, and structure.
• Caesars crowned with a mound of grated Parmesan may look impressive, but all that clumpy cheese mutes the dressing. Instead, use a vegetable peeler to thinly shave a modest amount on top for little salty bursts.
• Skip the tongs. Use your hands to gently toss the lettuce, croutons, and dressing, then top off with the shaved Parm.

Steps:

• Preheat oven to 375°. Grease an 8” baking dish or 9” round cake pan with cooking spray. In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. In a large bowl, whisk together butter, buttermilk, and egg. Add dry ingredients and stir with a wooden spoon until there are no more dry spots. Batter will be thick.  Transfer to prepared baking dish, smooth out top, and bake until lightly golden and a toothpick inserted into the center comes out clean, about 30 minutes. Let cool, then chop into 2” cubes.  Grease a 9” square baking dish with butter. In a large skillet over medium heat, heat oil. Cook sausage, breaking up with a wooden spoon, until golden and cooked through, about 8 minutes. Transfer to a large bowl.  To the same skillet, add butter, onion, and celery and cook until slightly softened, about 5 minutes. Add thyme and sage, then season with salt and pepper. Add broth to deglaze, scraping up brown bits from the bottom of the pan. Remove from heat and let cool slightly, then transfer to bowl with sausage. Add cornbread pieces, then stir in milk and eggs. Season generously with salt and pepper and stir, breaking up with a wooden spoon, until everything is well incorporated and cornbread pieces are a mixture of smaller chunks and crumbs.  Add mixture to prepared baking dish and bake until golden and crispy on top and set in the center, 30 minutes.  Garnish with parsley before serving.