Ingredients

Source

Directions

Preheat oven to 225 °C/400 °F. Line a 12-cup muffin tin with paper liners. In a medium bowl, whisk together flour, baking powder and salt. In a large bowl, cream together the butter and sugar until light. Beat in the eggs, one at a time, followed by the lemon zest and vanilla extract. Alternate adding the flour mixture and the milk to the butter/sugar mix, working in two or three additions and beating at a low speed (or by hand) only until just combined. Stir in candied ginger. Divide batter evenly into prepared muffin cups and bake for about 15 minutes, until a tester comes out clean and the top of the muffin springs back when lightly pressed. Cool on a wire rack, drizzling with lemon glaze (below) while muffins are still slightly warm.

Lemon Glaze

In a small bowl, combine confectioners’ sugar with enough lemon juice to make a glaze that will drizzle easily from the tines of a fork. You don’t have to be exact, and can always add either a bit more juice or a bit more sugar to achieve a good consistency. Drizzle a little glaze over each muffin and let dry for at least a few minutes before serving.

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Ingredients

Source

Directions

Make dressing:

Combine 1/2 cup Parmesan, anchovies, lemon juice, 3 garlic cloves, and mustard in processor; blend well. With processor running, slowly add olive oil. Season with salt and pepper.

Make croutons and salad:

Preheat oven to 163C/325°F. Heat 3 tablespoons oil in heavy medium skillet over medium heat. Add garlic, thyme and rosemary; saut? until fragrant, about 1 minute. Remove from heat. Add bread cubes to skillet with garlic-herb oil and toss to coat. Spread out bread cubes on rimmed baking sheet. Sprinkle with salt and pepper. Bake just until croutons are golden, stirring occasionally, about 15 minutes.

Place romaine in large bowl. Add 2/3 cup dressing and 1/4 cup grated Parmesan cheese and toss to coat. Add croutons and toss well. Serve, passing remaining dressing, Parmesan cheese and cracked black pepper separately.

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