Posts tagged ‘croutons’

April 25, 2011

Caesar Dressing–on a lighter note

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You have heard me gush about him before, and I fear I may have a crush, but I love Jamie Oliver and his recipes never disappoint!

This is a recipe that I have been looking to find for a long time. A Caesar dressing that tastes like something you would get from a great restaurant – by that I mean a high class restaurant that clearly makes homemade kick-ass Caesar dressing.

Let me also preface that I usually do not opt for salad dressings or most savory recipes that use yogurt, but because it was Jamie I decided it was worth a try. Boy am I glad I tried!

This recipe has the graininess of the grated parmesan, the saltiness of the anchovies, and the classic garlic flavor that a great Caesar has! All on a lighter note because it’s made with yogurt and no eggs. You will be super impressed how good this recipe.

1/3 cup greek yogurt (lowfat or nonfat)

2 anchovy fillets, mashed

1 garlic clove (I used 2)

2 Tablespoons fresh lemon juice

2 teaspoons Worcestershire sauce

2 Tablespoons extra virgin olive oil

1/8 cup grated parmigiano-reggiano

Salt and pepper

(Note: parmigiano-reggiano is what REAL authentic Italian parmesan is called, everything else is not authentic but still damn good).

Now I realize some of you may have an aversion to anchovies, even if you are well aware that it is in your Caesar dressing, maybe you just have a tough time handling the anchovies. If this is you, you should get over it because you are really missing out on anchovies. I know, I’ve been you before, but I pushed through my fear and jumped and I won’t go back. Anyway, in the event you just can’t do it, you can use 1 Tablespoon of capers and whatever brine you scoop up with the Tablespoon of capers from the jar instead.

Now, I roughly chop the garlic and mash the anchovy, but then I put it all in a blender and let the blender run a few minutes. If you don’t have a blender then finely mince your garlic (or even mash it) and then mash the anchovy (to mash (garlic or anchovy): sprinkle a little salt on it and use the side of your knife and mash it into the cutting board).

If you don’t have a blender: Whisk yogurt, anchovies, garlic, lemon juice, and Worcestershire. Then whisk in the olive oil and cheese.

Toss the dressing with romaine lettuce, chicken is a yummy addition, and some homemade croutons. Top with shredded parm and some freshly ground pepper.

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April 24, 2010

Homemade Croutons

Croutons

When I buy bread for garlic bread I never seem to be able to use it up as fast as it starts getting hard so now I turn that bread into something! Croutons. We can always use croutons for our salads and now I don’t have to waste bread or buy croutons!

The rest of a loaf of bread going stale
olive oil
salt
1t. garlic powder (or use garlic infused olive oil)
I have also used the Johnny’s Garlic Spread seasoning and it came out really good.

Tear or cut the bread into cubes. Let it get dry out over night (or you can skip this step and it will take a little longer to toast the bread).

Drizzle oil over croutons and toss. Add your seasoning or salt and garlic powder and toss again.

Toast the croutons until they brown – 5 minutes or so. turn and toast the other side for another 5 minutes or so. Or until the croutons are to your toastiness!

April 10, 2010

Wedge Salad

This salad is just so good whenever I see it on a menu I have a hard time NOT ordering it. You definitely need a knife and fork!

Wedge Salad

1/4 of a head of iceberg lettuce (a wedge)
3 slices bacon, chopped
blue cheese
pine nuts
1 small roma tomato, de-seeded, diced (or sundried tomato strips)
Croutons
kosher salt and pepper
Ranch or blue cheese dressing

Cut a wedge out of a head of iceburg lettuce and don’t separate the leaves.

Top with the rest of the ingredients and drizzle with ranch dressing. Serve with a knife.

Easy as that!