After a warm Pacific storm drenched El Cerrito, the evaporating rain made for a humid day. By 10:30 AM, I couldn’t stand wearing jeans anymore. Shorts, flip flops and a t-shirt for the rest of the day.
The boys went down for a hard nap in the late morning, so after washing up bottles I decided to whip up a caesar salad with homemade croutons. Cool, crisp and delicious. Just what I needed to take off the edge.
It’s easy to make croutons. Don’t buy that overpriced crap with those strange chemicals that give it a 3 year shelf life. Loaf of ACME bread gone stale? Nobody’s eating the heels of the sourdough round? Take the stale or left over bread and cut it up into crouton sized pieces. Put them into a Ziploc bag and toss it into the freezer. Add bread pieces as you go. You can save a lot of money and have a delicious salad too.
Pull some bread out when you need them. Defrost the bread and dehydrate it slightly by putting it into a bowl and popping it into the microwave for a couple of minutes. Add 1 – 2 Tablespoons of olive oil. Crush a clove of garlic or two as well and toss until the bread is coated. Bake for about 15 minutes at 350 degrees. Put the croutons on a cool plate from the cupboard to cool the croutons down.
Peel apart the Romaine lettuce. I wash it in a salad spinner, then put the leaves in a towel to gently pat them dry. If you consider this kind of devotion too much work, please consider that I managed to do it while watching my twin boys and responding to my work email.
The salad dressing is easy. I more or less stopped buying salad dressing because I found that it’s easy to make, cheaper, healthier, and tastes better. Many commercial salad dressings will have as much as 20% of your sodium intake in one serving. Make it yourself and it could have 0%.
Caesar Salad Dressing
1/2 Tablespoon water
1 – 2 teaspooons fresh squeezed lemon juice
1 clove crushed garlic
1/8 – 1/4 teaspoon anchovy paste
Mix the mayonnaise and the water first to get the right consistency. Add the lemon juice. Then garlic and anchovy paste. Coat the greens in the dressing. Toss in the croutons. Grate some fresh parmesean cheese over the top. Add extra anchovies if that’s your thing.