Our beautiful and tasty lettuce has been mentioned and photographed several times before, but I never mentioned one of our favorite ways to eat it.
Having some picky teenage eaters, I must admit that mostly we just make Caesar salad with all our lettuce.
I’m not complaining, it’s scrumptious whether it’s the ‘right’ lettuce for Caesar (that would be Coss or Romaine lettuce) or not. We just wash it all, give it a good twirl in the salad spinner, mix it all together and pour on the homemade dressing.
Did I mention we add croutons?
And bacon bits?
Or preferably, roasted chicken slices or cubes?
Once a week (or month depending on how much gets eaten) we make croutons and here’s how.
- 1 loaf of homemade or bought bread (any kind)
- 1 T dried basil
- 1/2 – 1 t garlic powder
- 1/2 t (or more) sea salt
- sprinkle of black pepper.
Cube the bread, put the cubes in a big bowl and add the basil, garlic, salt and pepper, mix well.
Drizzle the next two ingredients over top:
- 2 T olive oil (avocado oil is good too)
- 2 T melted butter
Spread on 2 large cookie sheets and bake for 15-20 minutes at 350 degrees.
Once cooled, you can store them in a bread bag or container, they should last for several days. You can always store them in the fridge if you prefer.
Now on to the dressing, ours may vary from day-to-day depending on who makes it but this one is the best:
- 6 T olive oil
- 1 T Parmesan
- 1 – 2 garlic cloves, minced
- 1 t sea salt
- 2 t red wine vinegar (balsamic is good too!)
- 1 t lemon or lime juice
- 1 egg yolk (right from the coop or as fresh as possible)
- 1/2 t Worcestershire sauce
- 1 t dry mustard
- 1/2 t black pepper
Combine all ingredients in the blender and blend until smooth. Keep refrigerated in a glass bottle or jar.
So here’s tonight’s salad, we’ve added roasted chicken cubes. YUM!