Asian Peanut Salad

Asian Peanut Salad

I’ve been on a peanut kick lately. If there’s something that can be done with peanut butter I’m there! This salad is satisfying as a main meal, or lovely as a side dish, and it has a delectable, fresh flavor with a satisfying crunch. It really hits the spot on a hot summer day, when you just want to eat something cool and refreshing and not have to bother with the stove or oven. It’s also easy to make subtle differences by switching things up a bit, and it is ready in under 15 minutes. What’s not to like about that?

Asian Peanut Salad: Ingredients

What You’ll Need for the Salad:
1/2 of a large head of savoy cabbage, chopped or shredded
2 cups of snow pea pods
3 big or 6 small carrots, chopped
1 cup of sliced almonds or chopped peanuts
2 cups of chow mein noodles

Chop cabbage and place in a large bowl:

Asian Peanut Salad: Savoy Cabbage

Next add snow peas:

Asian Peanut Salad: Snow Peas

Then carrots:
Asian Peanut Salad: Carrots

Then Nuts:

Asian Peanut Salad: Nuts

And finally the chow mein noodles:

Asian Peanut Salad: Ready for Dressing

Set the bowl aside and mix the dressing (see below). Once the dressing is made pour the dressing over the top of vegetables and noodles in the bowl and toss to coat.

Asian Peanut Salad: Tossed

Serve immediately

Notes: You can use any type of cabbage with this, though I wouldn’t recommend red cabbage since the vinegar makes its color leech and though it might taste OK, the visual isn’t pretty. Also this really is an eat it now sort of salad. It might hold up for one day in the fridge, but the noodles will become mushy if you try to store it much past that time.

Asian Peanut Salad: Peanut Dressing

What You’ll Need for the Peanut Dressing:
1 cup of sesame oil
2 tablespoons of natural brown sugar
2 tablespoons of soy sauce
1/3 cup of peanut butter (Note: You can use creamy or chunky if you want a bit more of a peanut crunch.)
1/2 teaspoon of sea salt
1/4 teaspoon black pepper
1/3 cup of brown rice vinegar

Place all ingredients in a jar:

Asian Peanut Salad: Peanut Dressing Ready to Mix

Place the lid on the jar and make sure its tight. Shake the jar for a minute or two until the contents are completely mixed.

Now the dressing is ready to use!

Notes: You can use regular cane sugar if you want, but the brown sugar really gives it a nice flavor punch.

Better Bites: Two for One: Gazpacho Soup or Salad

Gazpacho Soup

As I mentioned before I’ll be contributing over at Allie’s Answers once a month or so. Today is the day! So stop over and say hello. It’s a great place to get a lot of green tips and ideas!

In the summer it is so easy to eat healthy, local, fresh produce! Some of us don’t have the luxury of being able to have fresh, local produce year round, so we really enjoy it when we do! But if you’re like me after the initial thrill of having a vine ripe tomato all by itself, or fresh cucumbers sliced for a snack, or any other variety of summer garden goody right from the garden/farmer’s market all by themselves has worn off you want to do something else with the natural bounty.

For years I’ve wanted to make some gazpacho, but I always get side tracked. (And in all honesty try…How is it possible that I had never had gazpacho before now?) Gazpacho is the perfect summer time treat! By taking a few simple ingredients and about 10 minutes you’ve got dinner in no time! It’s cool (which is fabulous on a hot summer day), it’s no cook so you don’t have to heat up your house to eat (also great on a hot summer day), there are no animal products or by products (making the dish vegan, for those of us trying to eat less meat and thus reduce our overall impact) and it’s a delicious, not to mention healthy, way to have a filling meal, without eating anything that is too heavy. Overall it’s a very earth friendly recipe and that is always a plus.

Another great thing about gazpacho is that it’s quite versatile. You can add in other vegetables that you like, throw in some herbs, or even add in some bread crumbs if you like. If you aren’t in the mood for soup you can eat the vegetable combination before it’s processed smooth as a salad. Also the proportions don’t have to be exactly the same each time. It’s a forgiving recipe that allows you to experiment each time. It’s quick, easy and delicious and sometimes in the summer that is just what you need!

Gazpacho: Ingredients

What You’ll Need:
6-8 tomatoes
4-6 small cucumbers, cut in half and sliced (Note: You want the pickling size. If you can’t find these you can use one large cucumber.)
1 bell pepper, chopped
1/2 a large red onion, sliced
3-4 garlic cloves, roughly chopped
1 teaspoon of black pepper
1 teaspoon of sea salt
1/4 cup of extra virgin olive oil
1/4 cup of brown rice vinegar

Chop tomatoes and place in a large glass bowl:

Gazpacho: Tomatoes

Next chop cucumbers and add them in with the tomatoes:

Gazpacho: Tomatoes and Cucumbers

And then the green peppers:

Gazpacho: Vegetables and Green Peppers

Red onion:

Gazpacho: Vegetables and Red Onion


Gazpacho: Vegetables and Garlic

And last your black pepper, salt, oil and vinegar:

Gazpacho: Vegetables, Pepper, Salt, Oil and Vinegar

The really great thing about this is that everything can be roughly chopped. It doesn’t have to be uniform or perfect, just chop and go!

After everything is in the bowl you want to stir to mix everything together and let the oil and vinegar coat the vegetables:

Gazpacho Salad: You Can Stop Here or Proceed to Make Soup!

At this point you can do one of two things…You can stop right here and have Gazpacho Salad or you can proceed to the directions below to make soup.

Place vegetable mixture in your food processor or blender:

Gazpacho: Vegetables Ready to Process

Process until smooth and place in a serving dish:

Gazpacho Soup: Ready to Serve

Repeat this process until you have processed all of your vegetables into soup.

You can chill this soup or eat it immediately. It’s great topped with parsley or fresh herbs.

Makes 4-6 main course servings.

And look at this:

Gazpacho Soup

The color and texture is fabulous! Not to mention the taste! You get a zing from the onion, garlic and black pepper, coupled with a coolness from the other vegetables. It’s just the perfect combination!

Notes: If you want a chunkier soup then don’t process for as long. You could also add herbs in with the vegetables. Rosemary, thyme and/or oregano would be great or how about dill? These subtle changes can make it so you have something different, yet similar every time!

Cross posted at Allie’s Answers.

Pineapple Chicken Salad

Pineapple Chicken Salad

I love fruity chicken salads. It all goes back to when my Mom worked at a little video store downtown in the small town where I grew up. There was a theater up the street that had a little sandwich type shop that was open every afternoon and we often went there to grab a late lunch or a snack. One of their dishes was a chicken salad sandwich that had pineapple in the mix. I immediately fell in love!

This recipe takes me back to my childhood in so many ways. It is probably my first taste it then go and make it sort of dish. I’ve made variations of this many times over the years, and while I’ve liked them all, I have to admit this is probably my favorite take. I whipped up this batch to make finger sandwiches for Miss G’s birthday party. I thought I had gotten a shot of the actual sandwiches I made, but I missed that in the hustle and bustle of the day

This truly is a “use everything” kind of dish. You get the added benefit of having chicken stock/broth to use as well. And as you know I’m all about the versatile dish. I just love something that puts you half way to something else!

What You’ll Need:
2 small chickens
Sea salt
Black pepper
Bay leaves
Rosemary sprigs
Thyme sprigs
1 – 20 ounce can of crushed pineapple, drained, juice reserved
1 bunch of scallions (Note: I used red spring onions, but you can use whatever you can find.)
1/3 cup of light mayonnaise (Note: I like Hellmann’s.)
1 teaspoon of sea salt
1/2 teaspoon of black pepper
1/3 cup of pineapple juice

Place both chicken in a large pot and cover with water. (You’re basically cooking the chicken like you’re making chicken stock/broth.) Add a generous amount of sea salt (about a tablespoon), some black pepper (roughly another tablespoon), a few bay leaves, some rosemary, some thyme, etc.

Bring to a boil and then reduce to a simmer. Cook covered for 30 to an hour until chicken is done through. Remove chickens from stock/broth (they’ll probably fall apart) and set aside to cool. You can strain the broth and freeze or store in the fridge for later.

Once the chicken is cool remove skin and bones until all you have is a big bowl of chicken. Chop or grind into small bits. (Note: My mom brought me this really cool tool from Pampered Chef that I used to do this. I couldn’t find it on their website though and can’t remember what it was called to share with you, but basically it has a handle and the bottom of the tool kind of looks like a water wheel that is sharp. You could do this in a meat grinder or a food processor too.)

Once the chicken is chopped add remaining ingredients and stir well to mix. Chill before serving.

Notes: You can eat this on bread as a sandwich, in a quarter tomato or on a bed of greens. It’s very versatile!

Better Bites: Tomato and Cucumber Salad

Tomato and Cucumber Salad

How was everyone’s weekend? Ours was good. On Saturday we went to Alexis’ art class and then out for lunch and to run some errands. On Sunday Jamison and Alexis went to church and I stayed behind to do my weekly cleaning. It’s amazing how much you can get done when you don’t have to stop every two minutes or so to read a book, or play a game! ;oP Jamison and I even found time to watch a few movies this weekend. When does that ever happen??

Yesterday winter came back to our part of Maryland for a bit. It was a bit nippy! We even had a threat of frost last night, but luckily it didn’t happen. I covered all my herbs, veggies an flowers just in case though! Today the high is supposed to be in the 60’s and then tomorrow and the rest of the week we’re supposed to be back in the 70’s. I like the 70’s…I wish they’d stick around a bit longer!

Now let’s talk some tomatoes!

When Jamison’s parents came to see us a month or so ago, Jamison’s dad brought me a big bag of tomatoes from south Georgia! Talk about getting on my good side! ;)) Alexis and I enjoyed tomatoes for a week after they were here…Big, ripe, juicy tomatoes! We had tomato slices, tomato sandwiches and I even made a salad or two. This salad is one that I threw together, but it came out so good!

With just a few simple ingredients you’ve got a fabulous salad that tastes amazing and takes no time to make. There is just nothing like a fresh tomato and when a dish tastes great, but is healthy too it makes it that much better!

What You’ll Need:
4 cups of chopped tomatoes
2 cups of chopped cucumber
Sea salt
Freshly ground black pepper
1/3 cups of freshly dill, chopped
1/4 cup of extra virgin olive oil
1/3 cup of rice vinegar

In a large glass bowl toss together tomatoes and cucumbers until mixed. Add salt and pepper to taste. Next add chopped dill and toss to incorporate.

In a bowl or canning jar stir or shake together oil and vinegar until mixed. (Note: This is so easy to do in a canning jar. Just slap on the lid and shake and you’re ready!) Pour mixture over the salad and toss to coat. Serve immediately or let sit in the fridge for a couple of hours.

Notes: As with any salad you make with vegetables and vinegar this really is an eat it now sort of dish. If you let it sit for too long the vinegar starts to break down the flesh of the vegetables. Also you could add in some steamed shrimp or roasted turkey or chicken if you wanted to “beef” it up a bit. I tried it one afternoon with turkey for lunch and it was great!

Better Bites: Cucumber and Carrot Salad

Carrot and Cucumber Salad

All this Easter stuff this past week made me think of carrots, because you know the Easter Bunny, he loves him some carrots! He gobbled up the one we left out for him Saturday night! ­čśë

Many of you probably remember (and possibly even like) that old timey carrot salad that is mayonnaise based, with shredded carrots, raisins, and possibly sometimes some sort of nut depending on who made the dish. I was never a fan. It looked pretty to me, but taste wise it just wasn’t up my alley.

So I started thinking of other ways you could make a carrot type salad, without using mayonnaise or raisins and I started playing around with ideas using an oil/vinegar base instead. I also wanted to add something else in to compliment the carrots instead of raisins and finally decided cucumber would be just perfect with the carrots and vinaigrette.

Then I had the base of the salad, but I wanted to add in some sort of herb and even use something you might not necessarily immediately think of when you think of brown rice vinegar.

My first thought was rosemary, but I decided that was a bit too powerful. Ah rosemary…I LOVE rosemary! But for this dish it just wasn’t what I had in mind.

I thought briefly of basil, but put that aside as well. I’ll readily admit I’m not a huge fan of basil. I think it is a nice compliment and I like it in things, but I don’t like it that much as the main flavor component. It’s just a bit to strong for me.

I finally decided to go with dried thyme and I was extremely pleased with the result! The thyme brings out just the right flavors overall and blends well with the overall dish.

Try it…I think you will be pleased too!

What You’ll Need:
4-6 large carrots, shredded
1 English cucumber, cut into fourths and chopped
1/4 cup of extra virgin olive oil
1/4 cup of brown rice vinegar
1-2 teaspoons of dried thyme
Sea salt
Freshly ground black pepper

In a large glass bowl toss together carrots and cucumbers. Set aside.

Carrot and Cucumber Salad: Vinaigrette

In a small glass bowl stir together olive oil, vinegar, thyme, a pinch of sea salt and some freshly ground black pepper until completely mixed. (Note: I like to do this with a fork.)

Pour the vinaigrette over the vegetables and toss to mix. Serve immediately or chill for up to an hour before serving.

Notes: You could add some chopped parsley to the mix if you liked.

Better Bites: Black Eyed Pea Salad

Black Eyed Pea Salad

There is a false assumption out there that if something is good for you then it tastes like cardboard, but that doesn’t have to be the case. Since we just rang in the New Year I thought it would be fun to take your basic black eyed pea and kick it up a bit. Black eyed peas are a great source of protein, not to mention various vitamins. They really are a great way to ring in your New Year!

Funnily enough I wasn’t always a fan of black eyed peas. If you told me before I got pregnant with Alexis that I would willingly eat them I would have laughed in your face. I was the same way with pinto beans…I just wasn’t a fan! But when I was pregnant with Alexis I craved beans and peas of all sorts and I’ve never gone back! Now Alexis and I eat beans and peas quite often. She’s a big fan and I must say that I now am too.

Traditionally (or at least in the south) black eyed peas are cooked with some sort of pork product or other type of fat, but really black eyed peas are quite flavorful in and of themselves and don’t need much more than a little salt and pepper. The way I like to cook them is simple…Soak them overnight and then drain and rinse. Place them in a pot, cover with water, cook until tender AND THEN add some sea salt and freshly cracked black pepper. You can eat them plain or you can use them in the salad below…You could even use the canned variety if you wanted. Go crazy why don’t you!??!? ;oP

What You’ll Need:
2 cups of cooked black eyed peas
1 cup of thawed frozen corn kernels (Note: Want to thaw them fast? Run them under a little warm water!)
1 cup of thawed frozen peas (Note: See tip for frozen corn above!)
1 small sweet onion, chopped (Note: I actually had one Vidalia left over from this summer, but any sweet onion will do.)
1 large carrot, chopped into cubes
1/4 cup of freshly squeeze lemon juice
1/4 cup of extra virgin olive oil
A pinch of sea salt
Freshly ground black pepper
A generous pinch of cayenne pepper (Note: More if you like it spicy, less if you don’t.)

Black Eyed Pea Salad

In a large bowl toss together black eyed peas, corn, peas, onion and carrot until well mixed. Gently stir in lemon juice, olive oil, sea salt, black pepper and cayenne pepper until just incorporated. Chill for at least and hour and serve.

Notes: You could add in any vegetables that you like. Mushrooms would be a good addition, or maybe some edamame and/or celery. This dish is also not only vegetarian, but vegan as well.

Pea Salad

Monica and I became internet friends a little over four years ago (oh my has it been that long!) when she visited another blog I had and basically jumped in to defend me against some Internet trolls. We have kept up with each other ever since. I have no doubt that if we met in person we could sit down, have a cup of tea and spend hours talking! She is definitely a kindred spirit and I’m very thankful that we have become friends as unconventional as our friendship may be! For now though sit back and get ready to be wowed by Monica’s grandmother’s simple, yet scrumptious looking pea salad!

Monica blogs about politics, life, knitting, photography, quilting and a little bit of everything in between over at Blatherskite.

Pea Salad

Every year when my family gets together for Thanksgiving we pay homage to our late grandmothers by making a dish that was ever present at their holiday tables. My Granny Mary’s dish is Tomato Aspic (not exactly my favorite thing to eat in the world. It can be described as tomato jello). My Grandma Edith’s dish is Pea Salad.

Pea Salad may sound like it is not very appetizing on the surface. However, it is very delicious! It is a very quick and easy recipe and is great for potlucks because, since it is a salad, it is served cold. It is also one of those dishes that tastes even better the next day.

So, without further adieu, I present Grandma Edith’s Pea Salad.

2 cans of peas, drained
1 cup of shredded cheese
1 cup of shredded carrots
1/4th cup of chopped onion
1/2 cup miracle whip
1/2 cup of mayonnaise

Mix all ingredients together in a big bowl. Eat and enjoy.

Easy peasy, right? I’m all about fast and easy. As for the Miracle Whip, I am not a fan of it. I hate the taste of it on sandwiches. However, I have never tried this salad without it. I suppose if you wanted to you could go with a cup of mayo instead. Unlike Dianne, I am not one to veer too far from the recipe. I’m just not very confident in my cooking skillz. (Dianne Note: I do tend to veer a lot don’t I??!? ;oP)

Hope you enjoy it! It certainly is a big hit in my family.

Watermelon Salad

Watermelon Salad

I love watermelon. Alexis does too. In fact when I was pregnant with Alexis I craved these things: Watermelon, cucumbers, chicken salad, beans and baked Cheetos. Alexis currently eats all of the things on that list except for chicken salad, and in all honesty I don’t think that it is that she doesn’t like chicken salad, she just has never shown any interest in trying it, but let’s get back to watermelon.

Watermelon is one of those things that nine times out of ten you will find in our fridge. Now don’t get me wrong, I love watermelon too, but there also is only so many times you can eat something without getting bored with what you are eating. Watermelon has of late fallen into that category with me.

For years I’ve seen watermelon salads and nine times out of ten they are paired with Feta. It’s been on my list of things I’ve wanted to try for a long time, but I get side tracked easily, who doesn’t? One night last week when Jamison was in class, Alexis wanted watermelon as part of dinner so I decided it was high time to try my hand at some watermelon salad and I must say I was highly pleased with how it turned out!

What You’ll Need Per Person:
1 1/2 cups of watermelon, chopped
1/2 an avocado, cut into chunks
1 small cucumber, sliced (Note: I’m talking pickle cucumber size here. You want about 1 cup of cucumbers.)
1 ounce of feta, crumbled
Freshly ground black pepper
Coarse sea salt
Extra virgin olive oil
Flat leaf parsley, chopped

In a bowl toss together watermelon, avocado and cucumber. Sprinkle with feta, some freshly ground black pepper and coarse sea salt. Drizzle with some extra virgin olive oil and then top with chopped parsley. Serve immediately.

How easy is that? But trust me no one will know! ­čśë

Watermelon Salad: A Bite

Notes: You could use chopped mint in place of parsley if you wanted, but I was out.

Whole Wheat Bow Tie Pasta Salad

Whole Wheat Bow Tie Pasta Salad

Well today is the day…Alexis starts Kindergarten! It’s hard for be to believe that it’s actually time for her to start school. It seems like just yesterday she was my little glow worm wrapped up tightly in her little blanket looking at me for the first time as if to say “Hey, I know you!” Oh how time flies! Where have the last five years gone? Some days it seems as if it was just yesterday that she was born….Others? Well if you’re a mom or dad you know exactly what I’m talking about here! ;oP

As I mentioned to you before we have decided to home school Alexis. I’ve known since the day she was born, and in all honesty actually well before that, that this is what we were going to do. So as you are reading this little missive we are in her school room working on her lessons. We’ve done lessons on and off since she was three, but this is her first official day of school. Thirty years ago I started Kindergarten and today it is time for my precious little girl to do the same! Sniff! ;oP

One thing I always thought was odd about the schools in Maryland since we moved here is how late they start their fall term. In fact the first official day of school for those in the Maryland school system is not for several weeks and then is immediately followed by the Labor Day holiday a few days later. Having taught preschool for several years I can readily tell you that that is a recipe for disaster. You get the kids there, get them somewhat into a schedule an then boom…Holiday! And holidays lead to having to go to all that trouble to get them back on schedule when they return and trust me it takes several days to do that because as you parents well know kids are easily distracted. You need a little more time to firmly the establish the schedule before you go giving them a holiday to rile them up! So I decided to start a few weeks early. One of the joys of home schooling! Plus that means we get to end earlier too so that’s a good thing as well! ;oP

Anyway….Where should we be?? Oh yes…Now let’s get to the real reason that you all are here…The food! ;oP

As I’ve mentioned in the past Alexis and Jamison love spaghetti. I don’t think I can stress this love enough to you…Seriously they would eat it every night if I let them and truth be told I’m spaghettied out! It was never one of my favorites to begin with, but given the number of times I’ve eaten it, first with Jamison, and now with both of them, I’m really not a fan anymore. Don’t get me wrong…I love pasta. In fact many times when they want spaghetti I’ll play around with some vegetables and things of that nature to see what kind of topper I can come up with, but I’m definitely over just your run of the mill spaghetti.

So what do you do when you’re over regular spaghetti? The other night when Jamison and Alexis wanted just that I decided it was high time to put some of the fresh veggies I have on hand from the garden to good use and whip up a delicious pasta salad! It’s the perfect way to put to use all those fresh, yummy veggies!

Sometimes pasta salad can be heavy and a lot of times it is made with a mayonnaise base, but I have to say when it comes to pasta salad I’m more of an oil and vinegar sort of girl. I also like to use whole wheat pastas instead of the run of the mill white pasta. These substitutions give you a dish that is much healthier and actually all of the ingredients in this salad except for the goat cheese are Weight Watchers Core ingredients. What’s not to like about that?

Whole Wheat Bow Tie Pasta Salad

What You’ll Need:
1 – 11 ounce box of whole wheat bow tie pasta
1 small red onion, chopped
1 banana pepper, chopped
1 small red bell pepper, chopped
1 zucchini, chopped
1 yellow squash chopped
1 large tomato, seeded and chopped (Note: I used an orange tomato, but any tomato will work.)
1 cup of peas (Note: Fresh or frozen will work.)
1/3 cup of extra virgin olive oil
1/4 cup of apple cider vinegar
1 teaspoon of dried oregano
1/2 teaspoon of dried thyme
Freshly ground black pepper
4-6 ounces of goat cheese, crumbled
Celtic sea salt

Cook bow tie pasta according to package directions. Drain and cool. (Note: If you want to do a fast cool you can rinse the pasta under cold running water until it is cool.) Set aside.

In a very large bowl toss together vegetables until well mixed. Add bow ties and toss again to completely incorporate. Set aside.

In a canning jar or a bowl mix together olive oil, vinegar, oregano, thyme and ground pepper until well mixed. (Note: If you do this in a canning jar it is easier. You just dump everything into the jar, give it a shake and voila …You’re done!) Pour mixture over the veggie/pasta mixture and toss to coat.

Sprinkle the top of the salad with crumbled goat cheese and Celtic sea salt. Serve immediately.

Notes: Any vegetable you like will work fine. You can also play around with the herbs. I use dried basil sometimes too. You want to eat this salad within a day or so since the vinegar content can make things turn to mush if you don’t.

Grilled Portabella Caesar Salad

Grilled Portabella Caesar Salad with Sea Salt Croûtons

I love Caesar salad, but I had never made it at home. A while back I picked up a jar of sardines in olive oil with the intention of actually making a Caesar salad and then as I am prone to do I got side tracked. I put the bottle in the pantry and promptly forgot it was even there as it got pushed toward the back of the abyss.

The other day when I was pulling out ingredients to make Jamison another loaf of the gluten-free bread that we use for his sandwiches in his lunch at work I came across that jar and decided it was high time to get around to trying my hand at a Caesar salad.

There is some debate about what should or should not be in Caesar Salad dressing. Some use Worcestershire Sauce, others go for anchovies, some use vinegar, others lemon juice. The traditional Caesar consists of Romaine lettuce, croûtons, Parmesan and the dressing, but many variations have popped up over the years including grilled chicken or shrimp.

With this version I wanted to make it a bit more substantial that just lettuce, but I also wanted to make it vegetarian as well, but realized with the anchovies that wasn’t possible. There are vegan versions out there. I haven’t tried any of them, though I do find them intriguing.) The result was perfect! This was most definitely a keeper!

What You’ll Need:
2 portabella mushrooms, sliced, grilled and cooled
2 cloves of garlic, roasted (Note: The roasted garlic gives the dressing an overall mellow garlic flavor. If you don’t want to roast the garlic then you can just add 2 cloves of finely chopped garlic, but the garlic flavor will be more powerful overall. To roast the garlic, put a couple of cloves of garlic in a dish covered and bake at 425 F until soft…The toaster oven is perfect for this!)
2 egg yolks
4-6 anchovies, chopped fine
1/4 teaspoon of ground mustard or 1 teaspoon of Dijon mustard (Note: The mustard gives it a kick of heat. Use less if you’re not a fan of a little bite.)
The juice of 1 lemon
1/4-1/3 cup of extra virgin olive oil (Note: Use less if you like a thicker dressing, use more if you like slightly thinner.)
Parmesan cheese, grated
3-5 cups of Romaine lettuce, chopped
Sea Salt Croutons

Grilled Portabello Caesar Salad with Sea Salt Croûtons: Sliced Portabella Mushrooms Ready to Grill

Slice portabella mushrooms into strips. Brush a grill pan with olive oil and cook, flipping once, until mushrooms are tender. Set aside to cool.

In the jar of a blender or the bowl of a food processor, process egg yolks until slightly thick. (Note: If you have an issue with raw eggs you can use the pasteurized version.) Once eggs are slightly thick add garlic, sardines, ground mustard or Dijon, lemon juice and olive oil and process until smooth. Set aside.

Place place lettuce leaves into a large bowl and pour dressing over the top of the lettuce. Toss to coat. Sprinkle generously with Parmesan cheese and then toss again.

Grilled Portabella Caesar Salad with Sea Salt Croûtons: Sea Salt Croûtons

Add lettuce to a plate and top with grilled mushrooms and croutons. Serve immediately.

Makes 2 large salads or 4 side salads.

Notes: As I mentioned above you could use grilled chicken or shrimp in place of the mushrooms. This is not really a left over type of dish…You’ll want to eat it immediately.