Tip, Trick & a Recipe: Gotta Love Garlic!

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

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Servings 4 servings


  • 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.
Tried this recipe?Let us know how it was!

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