Caesar Salad with homemade Croutons

I have my uncle to thank for re sharing this caesar recipe that has been used by my family for many years. I made some slight changes like using lime juice instead of lemon since I’d run out of lemon (although lemon is wonderful too). I omitted the cheese and I also added avocado which I will be sure to do each time I make if from now on. It was so delicious.

Obviously most of the meals I make are vegetarian and I have yet to make this dressing without the anchovies. Of course if I do try and and love it, I’ll post about it but I can’t imagine leaving them out.

Caesar Salad

• 6 fillets of Anchovies
• 5 cloves Garlic
• 3/4 tsp Salt
• 1/4 tsp Pepper
• 1/4 tsp Dry Mustard
• 1 Egg
• 1 1/2 tbsp Lime or Lemon Juice
• 1 1/2 tsp Worcestershire Sauce
• 1/2 cup Olive Oil
• 1/2- 1 ripe Avocado (optional)

1. In food processor or blender, blend anchovies and garlic.
2. Add salt, pepper, dry mustard, egg, lime or lemon juice and worcestershire sauce and blend.
3. Slowly add olive oil while blending.
4. Add and blend in avocado.

Croutons

• Sourdough Bread (day old is best)
• Garlic Powder
• Salt
• Pepper
• Canola Oil (or other good quality oil)

1. Cut bread into small squares.
2. Toss bread squares with seasonings and oil.
3. In cast iron (or other) pan, toast the croutons to crispy, turning often so as not to burn.

These croutons are not just good with salad. Try having few on soup- especially if you want to serve bread with soup but have children (or spouses?) who end up eating more bread than soup. This is especially helpful when introducing a new kind of soup to eaters hesitant to new foods.