Homemade Caesar Salad for Lazy Days

Last week I shared my recipe for soft-shell crabs.

When Grateful Fitness was born, I wanted to name this blog Grateful Bytes, because my vision for my readers was that I would share bytes of information on behaviors for making the best of your life the best, and food bytes for making celebratory meals fun yet simple.

It has been a while since I shared a recipe because truth be told, I am not spending much time in my kitchen lately. However, there is something special about sharing a great meal on a summer night at home on the patio with homemade food and great friends and family.

I enjoy making great food, for my family and friends, yet I don’t like to be in the kitchen for hours on end. So, I so take advantage of unapologetic shortcuts whenever I can, as long as the quality is not sacrificed. Look, nobody wants to spend the whole day in the kitchen when there is fun to be had elsewhere.

This Caesar salad is a loosely interpreted version of the classic, sans raw egg and anchovies, neither of which appeal to our family’s immune systems or taste buds.

Lazy Summer Caesar with Potato Croutons

Veggies and such:

  • 1 pound pre-cut, pre-washed lettuces: in any combination of romaine, butter lettuce, and curly green leaf lettuce.
  • 10 tiny red potatoes quartered
  • ¼ cup parmesan cheese, best quality
  • Fresh ground pepper to desired taste

Dressing:

  • ⅔ cup  extra virgin olive oil
  • 3 Tbsp. white balsamic vinegar
  • Juice from ½ of a lemon (about ¼ cup)
  • 10 grinds smoked  salt
  • 1 tsp. prepared dijon mustard
  • 1 Tbsp bottled minced garlic
  • ¼ cup parmesan cheese, best quality
  • Fresh ground pepper to desired taste

Directions:

  1. Add potatoes to a small pot of salted boiling water and boil until tender 5-8 minutes or so. Drain potatoes and set aside to cool.
  2. Make the dressing: Combine all ingredients in a mini blender, like a Magic Bullet, and blend until smooth.
  3. Assemble salad: In a large salad bowl, add lettuces and toss with a ⅓ cup of the prepared dressing, reserve the rest in a glass container for up to one week. Add potatoes and toss again. Top with the parmesan cheese and fresh ground pepper.

Yield: Makes 4 side servings…aka 50% of the average dinner plate.

  • This recipe is gluten-free and vegetarian (not dairy free)

Give it a try, and post your review below.

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