What’s not to LOVE about garlic? Just about the only thing that doesn’t go with garlic is chocolate. But it’s probably just a matter of time before I’ll be eating those very words, LOL
Here’s Today’s TRICK:
To really save time pressing garlic in your garlic press, don’t peel it. The peel will be left in the press—how great is that? And if cleaning the garlic press is a total pain, use a toothpick to remove those little fragments that don’t want to come out.
And here’s a TIP:
To store whole cloves of garlic, place peeled cloves in a jar, cover with olive oil and leave in the fridge for up to two weeks. After you’ve used up all the garlic, you can use that garlicky oil to make a salad, drizzle over pasta or veggies or even dip some bread into, yum!
And Your RECIPE:
Very Garlicky Chicken Caesar Salad
- 1 head romaine lettuce chopped
- 1/3 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Worcestershire sauce
- Sea salt and pepper to taste
- 2 cloves garlic pressed
- 2 teaspoons lemon juice
- 1 2-oz. can anchovy fillets drained
- 1/2 teaspoon Dijon mustard
- 1/4 cup grated Romano cheese I use Romano over Parmesan because it’s stronger and you use less
- Generous handful of croutons make them yourself with stale bread-recipe included
- 3 to 4 ounces of chicken per person cooked (use whatever you have on hand–leftovers are fine or you can grill some)
- Make croutons by chopping up stale bread, brushing with olive oil and sprinkling with garlic powder. Toast in 350 degree oven till brown — probably no more than 10 minutes. Check them often, though!
- Wash romaine and chop into bite-sized pieces. Normally, you only want to tear lettuce, but if you are going to be serving it quickly — chop away and save yourself some time.
- In a bowl, combine oil, vinegar, Worcestershire, salt and pepper to taste, garlic, lemon juice, anchovies and mustard. Or use your food processor. (That’s what I do)
- In a large bowl, toss lettuce and dressing and half the cheese together, along with your tasty croutons. Serve on individual plates and top with your chicken and remaining cheese.