Thursday, September 16, 2010

Ceasar Salad

Alright, so I have been MIA. But, it's cold outside, I feel like cooking and blogging! Does this mean we haven't cooked at all? Hell no!
But now, it's ON!

I love making salads, I love eating salads, and I love delicious salads. This ceasar (cesar?) salad is a guaranteed crowd pleaser!

Let's talk firstly about the croutons. They are not just a little necessary, they MAKE the salad.

What you will need:

2 tbsps of butter
1/4 cup of olive oil
4-5 garlic cloves (chopped)
Garlic powder or salt.
Half a baguette, cubed.

In a pot, melt the butter. As it starts melting, add about 2 tbsps of olive oil. Add the garlic. Once it is brown, add the bread. Put the lid on the top and shake the bread around to coat each piece. If you see that the bread is not fully coated, add the remaining olive oil and about 6 shakes of garlic powder/salt. Then, shake again. Let the bread warm over medium heat, once it is lightly toasted on the oustide it is done. You will have crunchy, garlicky croutons with a soft, tender inside!

As for the salad:

What you will need:

Romaine Salad (choose the amount based on how many people will be having the salad)
4 tbsps Olive Oil
6 tbsps White wine vinegar
2 tbsps Dijon mustard
Worschesterchire (seriously? How in God's name do you spell that?!)
Garlic powder

Clean and chop the salad
Cook the bacon until medium-crisp (you will, once it's cooled, chop it up)

Mix the olive oil, white wine vinegar, dijon, S&P, a couple of dashes of worsterchesterchirechester, and the garlic. (Clearly, depending on the number of people, you can adjust the dressing amount).

Place it all in a big bowl and toss!
For a little oomph! add some parmesan cheese to the final mix!


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