  HEARTY POTATO CAESAR SALAD. (Courtesy of Newman's Own) |
The late great Paul Newman was such a classic Renaissance man — award-winning actor and race car driver, he was also a beloved, brilliant philanthropist, who put his money where his mouth is when he and author A.E. Hotchner started a food company and corporation back in 1982 called Newman's Own.
It was pure entrepreneurial brilliance, laced with compassion as Newman received all of the profits from product sales and donated 100% of the proceeds, after taxes, to various educational and charitable organizations across the globe.
Not bad for something that started with a delicious home-made salad dressing that Newman and Hotchner prepared and gave out to family and friends as gifts. Since then the company has grown to include everything from pasta sauces to pet foods and just about everything in between, Newman's iconic mug on the packaging.
This legacy continues even though Newman passed away two years ago. And — to date, Newman’s Own has donated more than $295 million to thousands of charities in Canada and around the world.
Just recently the company launched yet another line of delicious products, including an awesome line of all-natural chunky salsas (which received a big thumb's up in our newsroom!) and several new additions to the famous salad dressing line, including the latest — Newman's Own Creamy Caesar Dressing and Parmesan and Roasted Garlic Dressing.
These new products are now available at your local supermarket or grocery store and retail for around $3.49 per 350ml.
Enjoy the following recipe courtesy of, well, Paul!
HEARTY POTATO CAESAR SALAD
Mini potatoes bulk up this Caesar, making it the main attraction. Use red, white, blue or golden mini potatoes, or fingerlings if they are available.
1 lb (500 g) mini potatoes
8 oz (250 g) thick sliced (old-fashioned) bacon
2 oz (60 g) chunk Parmigiano Reggiano cheese
8 cups (2 L) lightly packed mixed salad greens
1/2 cup (125 ml) Newman’s Own Creamy Caesar Dressing
Place potatoes in saucepan and add cold salted water to cover. Bring to a boil. Reduce heat to medium, cover and cook for 15 minutes or until tender when pierced with tip of sharp knife. Drain. Set aside to cool to room temperature.
Cut bacon slices crosswise into batons, about 1 cm thick. Place in large cold frying pan. Set over medium heat; cook, stirring often, for 10 minutes or until golden. You can spoon out some of the fat if you like as it cooks. With slotted spoon, transfer bacon to paper towel lined plate. Drain.
Crumble Reggiano coarsely. Slice cooled potatoes in half. In large bowl, combine Reggiano, potatoes, salad greens and bacon; toss. Add dressing; toss to coat. Serve immediately.
Serves 4 as a main or 6-8 as a side
PEAR AND AUTUMN GREENS SALAD
This colourful salad makes a great accompaniment to roast poultry or pork. If you cannot find Napa cabbage, substitute Savoy cabbage; it has a similar pale green crinkly appearance.
3 cups (750 ml) kale leaves torn in bite-sized pieces
3 cups (750 ml) shredded Napa (Chinese) cabbage
3 cups (750 ml) shredded red cabbage
2 ripe pears, cored and thinly sliced
4 Tbsp. (90 ml) Newman’s Own Parmesan & Roasted Garlic Dressing
Preparation:
In large bowl, toss kale, Napa and red cabbages, pears and cheese. Add dressing; toss to coat. Serve immediately.
Serves 6 as a side
TIP: To shred Napa cabbage, stack a few washed leaves on top of each other and slice thinly crosswise.
