>Easy Weeknight Caesar Salad


There was a large head of Romaine lettuce in my produce box this week.  Usually, I’m not a fan of Romaine – except in Caesar salad.  I had the option of exchanging it for something, but I chose to use my exchanges elsewhere and figured we’d just use the lettuce for sandwiches or something.  Tonight, though, I decided I wanted a salad with our spaghetti dinner, so I threw together this easy Caesar knock-off.

I began by toasting some bread cubes in butter on the stove top.  I had the heel of a loaf of country white bread (that I’d made for my Spanglish sandwich last week), so I just cubed it up and tossed those cubes around with some butter until they were crispy and brown.

Then I chopped up the lettuce and put together my dressing.

1 clove of garlic, minced
1/4 teaspoon kosher salt
1 1/2 teaspoons of mayonnaise
Juice of half a lemon
1/4 cup salad oil
Dash of Worcestershire sauce

Whisk together the first four ingredients.  Continue whisking as you drizzle in the salad oil in a thin stream.  Add the Worcestershire to taste.  

Drizzle the dressing over the greens and toss to coat.  I used about half the head of lettuce and half the dressing (more salad later in the week – yay).  Sprinkle the croutons over the top and serve!

It may not be a traditional Caesar salad (I mean, no parm, no egg yolks, no anchovies), but it tasted pretty darn close to the real thing – and it used ingredients we had in our pantry and fridge.  That’s the beauty of flexibility in the kitchen!


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