It's been a few months since our twins were born and I'm finally ready to start cooking a bit here and there. (After all, there's nothing like a hurricane that keeps you stranded indoors all weekend to motivate you to start cooking again!) Saturday, my sister and I spent the day preparing the components of a homemade Caesar Salad - my latest obsession -while my husband entertained the babies. You're probably thinking a salad sounds kind of easy to make, but not when you're making the croutons, dressing and grilled chicken. The salad came out pretty great and went well with a couple bottles of wine and some board games.... not a bad way to spend hurricane Irene!
Crouton Ingredients
2 slices bread
1 garlic clove, minced
3 tbsp butter
To make your own homemade garlic croutons, start by cutting off the crusts of two slices of bread (I use sourdough because it's what I had) and then cut into cubed. While doing this, preheat your oven to 350 degrees.
4 tbsp mayo
1 garlic clove
zest and juice of 1/2 lemon
1 2oz container of anchovy filets in oil
1/2 cup parmesan cheese
2 tsp Worcestershire sauce
3 tbsp olive oil
Combine all the above ingredients in a food processor for a creamy, garlic-y caesar dressing to pour all over your salad! If you want something with a little less fat, I also posted a mayo-free version of a Caesar dressing last summer.
2 large chicken breasts
1/4 cup olive oil
1 bunch scallions
4 garlic cloves, minced
salt and pepper
You'll want to marinate the chicken breasts before grilling to let them absorb some flavor. In a plastic bag, combine olive oil, chopped scallions and garlic. Let marinate in the fridge overnight (or a couple hours if you're cooking it that day).
Season the breasts with salt and pepper and place on grill pan over high heat . Cook each side for about 5 minutes, or until the chicken is no longer raw in the middle.