OK you salad lovers out there, riddle me this:
What do you do when you are sick of salad?
One possibility? Stop eating salad for a while. That’s what I’ve been doing lately. Skipping salad and getting greens elsewhere. Like slipping them into egg quesadillas, green smoothies or shoving them through the juicer.
But then other day I went out for pizza with a friend and had a side Caesar salad and you know what?
It was good. Real good.
This made me realize I just need to change things up a bit. Variety! It’s the spice of life, oui?
I totally got into my Salad of Caesar, I think it’s just my typical salad song and dance that I’ve been sick of.
And you know what else? I don’t think I’ve EVER made a Caesar salad at home! BLASPHEMY! Time to fix that.
So let’s begin then. Caesar means a base of romaine lettuce. Torn and rinsed,
and spun dry.
Dressing in the bowl, THEN greens to easily toss and coat every last leaf.
Does that look like a gallon of dressing? Well it’s not, stop looking at me like that. It’s thin! I swear!
Speaking of dressing, this is what I used.
Now, I know. Just yesterday I rattled on and on about making your own dressing for coleslaw and skipping out on the fun additives from packaged stuff, but I still use bottled dressings aplenty. When I do, I stick to the organic aisle and/or dressings where I can recognize all the ingredients.
When I couldn’t find an organic Caesar dressing that fit the bill, a packet of Simply Organic leapt off the shelf, smacked me in the face a couple times like it was challenging me to a dual and then landed squarely in the cart.
(OK, not really.)
(P.S., vegetarian, but contains dairy, so not vegan.)
Load up with some classic Caesar salad toppings. Tomato, cukes, red pepper and a hard boiled egg.
So basically The Usual, just no carrots? Are they afraid of carrots in Greece or something?
(If you are Greek and I just offended you, let me know and I will strike that sentence from this post.)
I later realized red onion and croutons would have been a nice touch. Maybe next time.
Last but not least, let the parm rain down!
Stick a fork in it, you’re done. Move to a nice serving bowl or something if you’re feeding The Queen. Honk it out of your blue mixing bowl if it’s just you and the mess on your kitchen table.
And do you know what I came to see at the end of that salad production? It was the new dressing that made the biggest impact! I don’t think I’m in a salad rut, I’m in a salad DRESSING rut.
Well for crying out loud. No wonder I can’t get out, I’m spinning my wheels in vinegar and oil. Oil is s l i p p e r y, people.
Whatever. Shut up lady. Just eat.