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Tag Archives: Sides

Caesar Salad.

29 Sunday Jan 2012

Posted by BakedNorthwest in LuLu's Classics, Salad, Side Dish

≈ 1 Comment

Tags

caesar, croutons, parmesan, romaine, salad, Sides

My Favorite Caesar Salad.

I have been eating this Caesar Salad since I can remember – and because of it, I find I am very picky about Caesar Salads in general. You can’t beat homemade dressing and croutons. My mom showed me how to make it a few years ago and I haven’t changed a thing since. Here we go…

Start by making the croutons. You can use just about anything – fresh french bread, an old loaf pulled out of the freezer, wheat loaf, just wing it! You can get as creative or basic as you want here.

homemade croutons

Slice the bread into bite-sized pieces. Heat a pan on medium-low with a light coating of olive oil and butter (optional, but I think it’s better with both!). Once the butter is melted, toss in a clove of minced garlic. Cook for about 30 seconds and throw in your bread pieces. Stir the bread to coat evenly with oil, butter, and garlic. salt and pepper to taste. Bring heat to low and continue cooking croutons until you get your desired crunchiness.

Now, let’s get going on the dressing!

Olive oil, worcestershire, lemon juice, garlic.

Combine olive oil, garlic, worcestershire, and lemon juice. Whisk and let stand for about 10 minutes. Whisk in as much mayo as you like until you get the consistency you want. I usually do about 2 large spoonfuls. Set Aside.

Notice I am using Best Foods, NOT Hellmans (even though they are technically the same thing. Weird right?)

Onto the romaine! Fresh romaine is much better than bagged for this salad. Wash the greens, and cut off the bulk of the spine if you wish. Lay leaves flat on a towel.

If you want a more leafy and less watery salad, cut these out.

Lay cleaned and trimmed romaine on a towel.

Roll the towel up and let lettuce dry. Unroll once you are ready to put together the entire salad and pat dry if necessary.

Gently roll up the towel so the romaine dries faster.

A cocoon of romaine.

Cut the romaine or break into bite-size pieces with your hand and add to salad bowl. Add croutons, freshly grated parmesan, and halved cherry tomatoes. Add dressing, toss, and serve immediately.

For a complete meal, add chicken and/or bacon.

Recipe

Caesar Salad

Dressing

  • 1/2 Cup olive oil
  • 2 TBS worcestershire sauce
  • 1 TBS Lemon juice
  • 3 cloves of garlic, crushed
  • approx 1/4 cup mayo
  • salt and pepper to taste

Whisk together and let stand about 10 minutes. Whisk in as much mayo as you like to get the consistency and taste you want.

Croutons

  • 2-3 cups cubed french bread
  • 2 TBS olive oil
  • Pat of butter
  • 1 clove garlic

Cut french bread into cubes the size you want for croutons. Heat a large flat pan on the stove to medium-low and pour in olive oil and add butter. Once butter is melted add garlic and sprinkle in sea salt. After about 30 seconds add the cubed bread and toss to coat. Occasionally stir and let bread cook until you get to desired crunchiness, about 10 – 20 minutes.

Salad

  • 6 cups Romaine Lettuce
  • 1 -2 cups halved cherry tomatoes
  • 1/4 cup finely grated parmesan cheese

Add Salad ingredients and croutons to a large bowl. Add desired amount of dressing and serve immediately.

Optional: Grilled Chicken and Bacon.

Ready to get tossed with dressing and served!

Quinoa with Chicken, Green Olives, Roasted Red Peppers and Feta

11 Wednesday Jan 2012

Posted by BakedNorthwest in Healthy, Uncategorized

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Tags

Chicken, Healthy, Quinoa, Sides

I’m pretty sure you can put anything in Quinoa and it will turn out delicious. I had all of these ingredients layin’ around in the fridge, threw it together, and the theory still holds true – tasty!

Quinoa with Chicken, Green Olives, Roasted Red Peppers and Feta

Serves 4-6 as a side, great as leftovers for lunch
Time: 45 minutes

Ingredients

  • 1 cup quinoa
  • 2 whole cooked chicken breasts
  • 2 tbsp. extra-virgin olive oil
  • 3 tbsp. Meyer lemon juice
  • 2 tbsp. lemon zest
  • 1/2 tsp. pepper
  • 1/2 cup flat-leaf parsley leaves
  • 1/2 cup roasted red peppers from the jar
  • 1/2 cup crumbled feta
  • 1/3 cup green olives

1. Add quinoa to 2 cups water and bring to a boil. Once boiling, let simmer covered for 10-15 minutes until water is absorbed and fluff quinoa with a fork.

2. Whisk oil, lemon juice and zest, pepper, and parsley together in a medium bowl. Stir in cooked chicken, feta, olives, roasted peppers and cooked quinoa.

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