Caesar Salad

Caesar Salad –

1–2 romaine hearts, broken up into bite size pieces;
1 clove garlic, minced,
½ cup extra virgin olive oil,
½ teaspoon salt,
¼ teaspoon freshly ground pepper,
¼ teaspoon dry mustard,
1½ teaspoons Worcestershire sauce,
(French’s is gluten-free),
3 anchovies, drained and chopped,
juice of ½ lemon (2 tablespoons),
3–4 slices of rice bread or
acceptable alternative,
1–2 cloves of garlic, minced,
2 tablespoons extra virgin olive oil.

  1. In jar add all the dressing ingredients
    and shake vigorously.
  2. Refrigerate for an hour before serving
    so flavours can mix.
  3. Mix lettuce with dressing and sprinkle
    on croutons.
  4. Toast the slices of rice bread.
  5. Cut up toasted bread slices into
    small cubes.
  6. Heat oil in non-stick fry pan and
    add garlic.
  7. Toss in croutons and stir lightly till
    croutons are covered evenly in oil
    mixture. Serve when warm.

source: Best Bet Diet Cookbook


Artichoke Salad with Oranges

4 artichokes (about 2 pounds)
1 lemon, halved crosswise
4 oranges
6 radishes, thinly sliced
12 kalamata
2 tablespoons extra-virgin olive oil
½ teaspoon sweet paprika
salt to taste
In a large pan of boiling water, cook the artichokes and half a lemon, covered, until the artichokes are barely tender, 20 to 25 minutes.
Drain and set aside to cool.
Pull off the artichoke leaves and cut the fuzzy choke out of each artichoke.
Slice the hearts into <-inch wedges and set aside.
Squeeze the juice of the other lemon half and set aside.
Over a large bowl, peel and section the oranges, discarding the seeds and the white pith.
To serve, alternate the orange sections and artichoke wedges on individual plates.
Garnish with radish slices and.
Mix the olive oil with the lemon juice.
Drizzle over the salad.
Sprinkle with paprika and salt.


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