The Best Side for a Memorable Memorial Day!

Ceasar Pasta Salad with Broccolini

I love a good cook-out on Memorial Day Weekend, it reminds me of my childhood! Outside on the lake or in the backyard, friends and family over, the smell of Coppertone and hot dogs floating through the neighborhood...a true slice of Americana.

Whether you are hosting or bringing a dish to the pot-luck, this pasta salad is a no-brainer! Full of fresh, hearty ingredients you may already have, this salad comes together quickly and easily, and is best made the day before for ease and flavor. You can sub the broccoli for any veg you like, but its a nice green crunch that rounds out this dish perfectly! It will last in the fridge for days, so make plenty!!

As you gather together with friends and loved ones this weekend, please remember to lift a glass and/or a prayer to the U.S. military personnel who died while serving in the Armed Forces.

Ingredients

1-2 large garlic cloves, finely chopped

2 Tbsp. fresh lemon juice

3 anchovy fillets, preferably packed in oil (optional but lovely)

1/4 tsp. (or more) kosher salt, divided

1/2 cup mayonnaise

• 1. In a small bowl, combine garlic and lemon juice. Let sit 5 minutes.
  2. Meanwhile, on a cutting board, finely chop anchovies. Sprinkle 1/8 tsp. salt on top and continue to chop, smashing anchovies with the flat edge of the blade, until a paste forms.
  3. To bowl with garlic mixture, add mayonnaise, Worcestershire, pepper, and anchovy paste. Whisk until combined. Taste and season with salt or more lemon juice, if needed.
  4. Cover bowl and refrigerate until ready to use. Make Ahead: Dressing can be made 1 day ahead. Transfer to an airtight container and refrigerate.

• Salad

  1. Arrange a rack in center of oven; preheat to 400°. In a large bowl, toss bread, 2 Tbsp. oil, and 1/8 tsp. salt. Spread on a large metal baking sheet; reserve bowl.
  2. Bake croutons until golden brown and crisp, 8 to 10 minutes. Let cool.
  3. Meanwhile, bring a medium pot of salted water to a boil. Add broccoli and cook, stirring occasionally, until just tender, 3 to 4 minutes. Transfer broccoli to a fine-mesh sieve; reserve water in pot. Transfer broccoli to reserved bowl. NOTE: You can also saute or grill the broccolini for added flavor and texture
  4. Return water to a boil. Add pasta and cook, stirring occasionally, until al dente according to package instructions. Drain pasta in fine-mesh sieve, then run cold water over pasta to wash starch off and stop the cooking; transfer to bowl with broccoli. Add remaining 1 Tbsp. oil and toss to coat. Refrigerate until chilled, at least 1 hour and up to 1 day.
  5. Drizzle pasta and broccoli with about three-quarters of dressing and toss to coat. Coarsely crush half of croutons and add to pasta salad along with three-quarters of cheese; toss until combined.
  6. Transfer to a serving bowl. Top with remaining whole croutons and Parmesan. Serve with remaining dressing alongside and a crisp Sauvignon Blanc or hoppy IPA.

Salud!!