Friday Food for Thought—Farm-fresh Caesar Salad

I only made it to one farmers’ market this week but still came home with a big bagful of fresh veggies, including a bunch of carrots with the tops still attached (guaranteed fresh!), tomatoes, cucumbers, a pint of juicy, plant-ripened strawberries, and a head of romaine lettuce.

The romaine made a delicious Caesar salad. I even made my own croutons and dressing. I start by marinating a thinly sliced clove of garlic in about 1/2 cup of extra virgin olive oil. The longer it marinates, the better.

Cut several slices of french bread into cubes, then heat a tablespoon of the garlicy oil in a skillet and saute the bread in it. The croutons can be seasoned if you like, but I prefer them plain.

Fill a bowl with romaine lettuce leaves that have been washed and torn into bite-sized pieces. Add the croutons and toss.

A traditional Caesar dressing is made right in the bowl over the lettuce, but I whisk mine in a separate bowl and then add as much as I need.

1/2 teaspoon salt
1/4 teaspoon dry mustard
freshly ground black, to taste
4 to 5 drops Worcestershire sauce
3 tablespoons white vinegar
6 tablespoons garlic oil, minus the garlic
1 egg
3 tablespoons lemon juice

Note: because the egg is eaten raw, I wash the shell with soap and warm water before I crack it open.

Whisk the dressing ingredients together, in the order listed. Pour over lettuce and croutons, and toss. Top with freshly grated Parmesan cheese.

Enjoy!

Until next time,
Lee