Rustic Caesar Salad

I had the pleasure of ordering this version of a Caesar salad at a rural diner somewhere in the heart of New England a while back, and I just couldn’t get it out of my head.

I loved the simple presentation with the Iceberg lettuce as a centerpiece, which to me, accentuated what this salad is all about.

The dressing was light and exquisite, and highlighted –rather than hid- the freshness of the lettuce.

When you do your groceries, look for the freshest and crispest Iceberg lettuce you can find. If you can’t find Iceberg lettuce, go for Romaine. It should work just fine.

For the same reason, cut the lettuce just before serving.

Preps: 15-20 minutes
Serves: 4

For the salad you will need:
1 Iceberg lettuce

For the dressing you will need:
1 cup plain kefir or plain thin yogurt
1 tbs. high quality Dijon mustard
Salt to taste
Freshly ground black pepper to taste
A splash wine vinegar or apple cider vinegar
A splash extra virgin olive oil

For the toppings you will need:
1 ½ cups cheddar/parmesan cheese, shredded
2-3 bread slices (for the croutons)
Olive oil

Also recommended:
1 quart Mason jar with a tight fitting lid (for the dressing)

How to make it:
1. We’ll start with the croutons: Cut the bread into 1 by 1 inch dices, brush with olive oil, and bake at 350 F for 5-10 minutes until crisp.
2. Now the dressing: Add all dressing ingredients into a 1-quart Mason jar. Shake well. Adjust seasoning if needed, and shake again.
3. Let’s assemble: Cut the lettuce into large chunks, drizzle liberally with dressing, and top with cheese and croutons. Serve.

Enough talking, let’s eat!
Go grab an iceberg lettuce (or add it to your grocery list) and I will take this opportunity to wish you a lovely meal and a beautiful weekend,

Didi
Wise Choice Market