Wednesday, September 19, 2012

Cooking with Mickey -- Caesar Salad

I decided to start this project a few days ago, after the grocery shopping had already been completed, and so I had to get a little creative with what I'm making out of the Mickey Cookbook.  It had to contain stuff we already had around the kitchen.

We had tortellini from Trader Joe's (I'm madly in love with Trader Joe's) for dinner last night, and we needed something to go along with it.  Some kind of vegetable was needed, and that vegetable was found in the form of a Caesar Salad, apparently from Disneyland's Club 33.  I don't know how much you know about Club 33, but it's this exclusive restaurant within Disneyland's New Orleans Square with a waiting list to join that is years long and membership costs in the thousands of dollars.  You have to be invited by a member to go in and have a meal.  Needless to say, I've never been.

I didn't make my husband join a waiting list of pay me thousands of dollars to have dinner (Although, maybe that's a good money-making venture. . .), but I did make this salad from Club 33.

I used a completely different recipe to make the croutons that I put in the salad, but I'll include that as well.  (I made mine with fresh cheddar garlic bread I received in last week's CSA box.  Those croutons were AMAZING.

One other note:  The recipe in the cookbook called for a coddled egg to be put in the dressing.  A coddled egg is one that has been very slightly boiled for about a minute.  I didn't know what coddling an egg meant until I looked it up, and I was informed that you should use very fresh eggs, and even then, there's still the slight risk of salmonella.  Since my eggs came from Aldi and not a nearby farm, I decided not to risk it, and used mayonnaise instead of an egg.  I think it turned out even better than it would have with a possibly-undercooked egg.

Dennis looked thoughtful when he took his first bite of the salad.  I thought something was wrong, but he told me he just wasn't used to all the rich flavors.  Overall, I call this a win.

Caesar Salad
Adapted from Cooking with Mickey Around Our World
serves: 2


1 garlic clove
1 tsp. Worcestershire sauce
3 tbl. red wine vinegar
Scant 1/3 cup mayonnaise
1 tsp. Dijon mustard
1 head lettuce (Romaine is best, I used Iceberg)
1/2 cup croutons (or. . .make your own!)
1/2 lemon or a few splashes of lemon juice
Parmesan cheese

Combine a couple shakes of pepper, crushed garlic clove, mustard, mayonnaise, vinegar, and Worcestershire sauce in a bowl.  Set aside.

Tear lettuce into medium-sized pieces.  Add croutons to lettuce and squeeze some lemon juice, either fresh or bottled, over the bowl's contents.  Mix lightly.  Add the dressing mixture and mix well.  Sprinkle cheese on top and serve immediately.

And to make the croutons. . .

Garlic Parmesan Croutons 
Makes enough for 2 salads

4 half-inch thick slices of bread (French bread works well.  I used a cheddar garlic loaf.)
1/4 cup butter or margarine
3 tbl. grated Parmesan Cheese
1/2 tsp. garlic powder

Preheat oven to 300°F.

Cut the bread into 3/4-inch cubes and set aside.  In a large skillet, melt the butter, then remove from heat.  Stir the cheese and garlic powder into the butter, then add the bread cubes and stir until everything is combined.  

Spread the bread cubes in a single layer on a cookie sheet.  Bake for 10 minutes.  Remove from heat and stir.  Put them back in the over and bake for 10 minutes more.  Cool completely.  These are DELICIOUS.

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