Caesar salad. This is the time of year that my breath is nothing but garlic, and I’m okay with that.
Okay, so this isn’t what I’m cooking, but it goes well with pretty much anything that you might barbeque.
Early in the morning on the weekend before it gets hot, I make enough fixin’s to keep us going all week with this.
I cube 2 entire baguettes; one white, one whole-wheat. I spread these out on a couple of foil-lined baking sheets, coat thoroughly with olive oil, then bake at 350˚ for 20 minutes.
I thinly slice up 2 pounds of bacon and cook that on the stove until dark and crunchy.
Once cool, this can go in the freezer (in separate bags).
To make dinner, I tear up a couple of heads of romaine lettuce and wash it, then spin dry.
The dressing is not complicated, but there are a lot of ingredients.
anchovy paste, a line about 2 inches long
3-4 tablespoons of olive oil
1/2 lemon, juiced (vinegar may be used instead, but not suggested)
a bit of salt and pepper
a dash of Worcestershire sauce
1/2 tablespoon Dijon mustard (not seeded)
2 cloves of freshly crushed garlic, peeled
1 coddled egg
Put a mug of water in the micro on high for 2 minutes. Put the egg in the water for a minute or so. Crack it open and add to the dressing ingredients in the bowl. Stir madly with a fork.
Add the lettuce, a generous amount of croutons, bacon and freshly grated Parmesan cheese. Fold the salad with 2 forks.
Enjoy with a nice glass of red wine. We don’t usually have anything else with this as it is a delicious meal by itself.