As baby romaine lettuce and garlic are still available, I offer this recipe for Caesar Salad. While excellent by itself, it also goes very well with spicy grilled chicken breast or prawns.
- This is enough dressing for two 6-serving salads.
- 1/4 cup egg substitute (or one egg beaten)
- 1 Tbsp fresh lemon juice (find a friend with a Meyer lemon tree — juice the lemons and freeze in an ice cube tray for a wintertime supply)
- 3 Tbsp extra virgin olive oil
- 3 Tbsp red wine vinegar
- 1-1/2 tsp anchovy paste
- 1 tsp Worcestershire sauce
- 1/2 tsp minced capers
- 1/4 tsp dry mustard
- 1/2 tsp freshly ground black pepper
- 1/4 tsp salt
- 2 large cloves garlic, minced
- Torn romaine or other greens
- Garlic and cheese croutons (see below)
- 1/4 cup grated parmesan
- Croutons (These are really good – original recipe calls for butter, but the mono-saturated fat laden olive oil works just fine)
- 4 cups fresh sourdough bread, cut into 1/2” cubes (try the sour rye from Vital Vittles)
- 4 Tbsp olive oil
- 6 cloves garlic, mashed
- 1 tsp paprika
- 1 tsp onion powder
- 1/2 cup reggiano parmesan, grated
Combine egg substitute and juice. Add oil whisking constantly. Stir in vinegar through garlic.
Preheat oven to 350°. Add the garlic to the olive oil in a skillet. Heat until bubbling. Turn off the heat and let rest for fifteen minutes. Discard the garlic.
In a mixing bowl, toss the bread cubes with the garlic-infused oil, paprika and onion powder. Bake for about fifteen minutes stirring a couple of times until brown and crispy. While still hot, toss with the parmesan.
Nutrition Information (per serving)