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It is finally March in the Carolina’s, which means that Mother Nature is starting to show her beautiful signs of spring! Daffodils and pansies are in bloom, and day lilies are pushing their green leaves out of the warming soil. After all of the grey days of the “uary” months (as my husband and I call them . . . Jan”uary” and Febr”uary”), we welcome the hints of green that begin to show us hope for spring and the coming warmer days ahead. We spent the weekend cleaning out all of our gardens, tilling and preparing the soil, and mulching our flower beds.
To some this seems to be nothing but work.
Yet for me, it’s just a joy to be outside again after feeling confined indoors for months.
Spring is simply my favorite time of year!
the colors of vibrant blue and yellow just captivate the eyes!
joyful, happy, yellow daffodils announce springtime
and the happy faces of blue/purple pansies that show off this rarest of garden colors!
“Green” is also this month’s theme for the March Cooking Light Virtual Supper Club hosted by Val from “More Than Burnt Toast”. A perfectly timed theme! I chose to make a lighter version of the classic Caesar Salad and was wondering throughout the process how this salad could be ‘outstanding’ as described on the Cooking Light web-site.
Oh wow, does this salad live up to its definition! After cleaning my salad plate, I ate the rest of the salad out of the mixing bowl!
My husband had one piece of lettuce and immediately turned up his nose and said, “Ugh, I taste those little anchovies, but I suppose I could enjoy this.” He just dislikes anchovies like no other!
. . . poor guy! I just don’t know what I’m going to do with him sometimes!
But this salad is just incredible, despite it’s reduction in calories thanks to the ingenious folks of Cooking Light magazine . . . and I’ll make it over and over again! I made a few adjustments by adding a little more olive oil to thin down the dressing and added one more clove of minced garlic (I mean, “why not?”). I also used olive oil-based mayonnaise instead of canola mayonnaise. After all, this is an Italian salad!
Pesto Caesar Salad
3 oz. Italian bread, sliced, then cut into 1/2-inch cubes
1-1/2 tsp. extra-virgin olive oil (I doubled this, you need it!)
Italian-blend seasonings (I added this)
Italian-blend seasonings (I added this)
Cooking spray
2 ounces Parmigiana-Regiano cheese
1/4 cup canola mayonnaise (I used olive oil-based mayonnaise)
3 Tbsp. refrigerated pesto (I used my own home-made pesto)
4 tsp. water
2 – 3 Tbsp. extra-virgin olive oil (my addition)
2 – 3 Tbsp. extra-virgin olive oil (my addition)
2 tsp. fresh lemon juice
1 tsp. anchovy paste
1/2 tsp. Worcestershire sauce
1/2 tsp. Dijon mustard
1/8 tsp. hot pepper sauce (I used Tabasco)
1 garlic clove, minced (I doubled this to two cloves)
12 cups torn romaine lettuce
anchovy slices for garnish (my addition)
freshly cracked black pepper and sea salt to taste (my addition)
anchovy slices for garnish (my addition)
freshly cracked black pepper and sea salt to taste (my addition)
Take a fresh loaf of Italian bread
cut about 4 – 5 slices 1″ wide, then cut into 1″ cubes
place on a baking sheet in a 400 degree oven
toast for 10 minutes
(watch them carefully so the bread cubes do not burn)
toss the warm toasted bread cubes with the olive oil
I also added some ‘Tuscan” Italian-blend seasonings
grate fresh Parmigiana-Regiano cheese
prepare dressing with olive oil-based mayonnaise
using pesto and the following fresh ingredients.
I freeze tiny little containers of basil pesto every summer
(click on ‘basil pesto‘ for the link)
this holds about 3Tbsp. of pesto . . . just perfect!
squeeze 2 tsp. fresh lemon juice
mince 2 cloves of fresh garlic
in a medium mixing bowl, add all of the ingredients
add anchovy paste, Dijon mustard, Worcesteshire sauce,
lemon juice, and minced garlic
place freshly cut romaine lettuce in a large salad bowl
add the dressing
toss well
add the toasted bread cubes, toss well
serve on pretty plates
garnish with grated Parmigiana-Regiano cheese
and anchovy fillets
Crack fresh black pepper and sea salt all over to taste!
Preheat oven to 400°.
Place bread in a large bowl; drizzle with oil. Toss to coat.
Arrange bread in a single layer on a baking sheet coated with cooking spray.
Bake at 400° for 10 minutes or until golden, turning once.
Grate 2 tablespoons cheese; shave remaining cheese to equal about 6 tablespoons. Set shaved cheese aside.
Combine grated cheese, mayonnaise, and next 8 ingredients (including the pesto, through garlic) in a medium bowl, stirring well with a whisk.
Combine croutons and lettuce in a large bowl.
Drizzle mayonnaise mixture over lettuce mixture; toss to coat.
Arrange bread in a single layer on a baking sheet coated with cooking spray.
Bake at 400° for 10 minutes or until golden, turning once.
Grate 2 tablespoons cheese; shave remaining cheese to equal about 6 tablespoons. Set shaved cheese aside.
Combine grated cheese, mayonnaise, and next 8 ingredients (including the pesto, through garlic) in a medium bowl, stirring well with a whisk.
Combine croutons and lettuce in a large bowl.
Drizzle mayonnaise mixture over lettuce mixture; toss to coat.
Place individual portions of the salad on each plate.
Top each serving with 1 tablespoon shaved cheese.
Top each serving with 1 tablespoon shaved cheese.
Now here are the other “Green” and lighter, fresh recipes that the others brought to the Cooking Light Virtual Supper Club this month:
- Val of More Than Burnt Toast prepared a Creamy Feta Spinach Dip that is perfect served with flat pita bread.
- Susan of The Spice Garden prepared a Salad with New Hampshire Maple-Mustard Dressing.
- Sarah of All Our Fingers in the Pie brought the main entree of Shrimp in Green Sauce.
- Jerry of Jerry’s Thoughts, Musings and Rants put together a delicious Salmon with Cucumber Salad and Dill Sauce.
- Sandi of Whistlestop Cafe Cooking accompanied the menu with refreshing Lemony Snap Peas.
Here are some other delicious salads that I have prepared that I know that you will enjoy:
Panzanella Salad with Pancetta, Tomato and Basil
Spring Salad with Strawberries and Balsamico Vinaigrette
Oh Roz your garden gives me hope that spring is almost here.Rain is falling here today and melting the snow so I guess that’s a good thing! I could just eat your whole salad with those crunchy croutons, it looks and sounds so good!
Spring is so finicky Marie, but I love it all the same! Be patient, I’ll be wishing I was in Chi-town when it gets super hot down here!
Oh! I’m glad you made it to the table! Hurray for a great Caesar salad! I am a ‘late in life’ anchovy fan … it’s taken me a long time to fall in love with that salty, fishy flavour! If EVER, though, there was a perfect spot for these little fish, it’s right here in this bed of greens!
I was a few days late but I’d hate to miss out on the party and the fun . . . I LOVE your fresh greens salad and vinaigrette Susan! I’ll have to try it as well! What a great theme this month, huh?
Your salad looks as if it’s fit for Julius Caesar =) Love the divine greens and homemade croutons and pesto…And the dish has got to be that much tastier gazing at those gorgeous daffodils and pansies. Thank you for sharing this recipe, Roz.
Oh thanks Kim, it isn’t my recipe, even though I doctored it up a bit. It is a huge winner in my opinion! Your recipes are always a delight for me to read and enjoy too!
oh i could eat this salad every day! In fact we are having grilled chicken salad tonight and I think I should make your dressing
I hope you like it Jessica . . . it’s very ‘anchovy’! I loved it, but of course, my anchovy-hating husband wanted just some regular Ranch dressing!
Looks delicious Roz and I could go for it right now for breakfast. The best Caesar dressing I ever ate had too much anchovy flavor for everyone else, so I’d like the extras for garnishment.
I’m with you on that one Larry! The last restaurant that my mother and I ordered a Caesar salad, we asked for extra anchovies and received two! It was disgraceful, I mean they don’t cost THAT much to be so stingy on a salad that absolutely requires anchovies!
Hooray for daffodils, spring flowers and gardens that will soon be planted. Hooray also for this Caesar salad and another way to use up some of my freezer pesto.
I agree with all of your hurrahs Linda! It’s a great season to celebrate with garden fresh salads among the colorful daffodils! Enjoy this with your pesto!
I love Ceasar salad, Roz, and adding pesto added to the dressing must make it tatse even better! Spring has certainly arrived at your home..your flowers are so beautiful!
Yes, Pat, the pesto certainly added an interesting flavor twist!
ahh, yes, Spring is THE favourite season for many, and I love it too although I am a huge fan Autumn too, all those colours and the promise of Christmas too… but this is a glorious collection of salads and I adore the pesto idea here too… love the blog and happy to be a follower!
I’m so glad that you found my blog and are following back! I love your blog too and look forward to all of your recipes and posts!
I’m pathetic. My pesto from last summer is gone. Snow is coming Friday. And Sunday and Monday and I want the whole shebang. Please send your garden, pesto and salad a.s.a.p. to this pathetic soul. Your photos of spring and salad just opened my eyes!
If I could I’d send you my garden dear Claudia! Pretty soon, I’m going to wish that I was in Minnesota with you when it is boiling hot here in SC! And then my garden will be wilted!
I have come across this salad several times Roz; no idea why I have never given it a try. I just love caesar salad anchovies and all. Thank you so much for bringing it to the table.
You’re so welcome Val . . . I’ll make this forever!
I hope you try it Val . . . it’s one of the best C.L. recipes that I’ve ever made. I will make many more times I am sure! Great theme as always!
I’m so jealous because it’s still very much winter here, boo:( But at least I can enjoy the first sings of it through your photos. The salad looks amazing! Great recipe too.
Angie, it will soon be warm where you live, and I will soon be wishing that I live near you for cooler weather when it gets so hot here! Glad you enjoyed my springtime photos! A very cheerful time of year in the garden!