It might seem a little crazy that I’m posting a recipe for a Caesar salad but it’s just that good. Caesar salads and I go way back. When I was little it was pretty much the only thing I’d order when I went out to dinner with my family. I’ve probably had every Caesar salad in the whole city of Los Angeles! As an adult I still enjoy them but more often than not I get extremely disappointed when they’re not done right. It seems hard to mess up, but trust me it happens far too often. The lettuce is still wet so the dressing doesn’t stick, too much anchovy, not enough anchovy, stale croutons {even worse- packaged croutons!}. This recipe from Wolfgang Puck is a good standby when I’m craving a Caesar but don’t want to be disappointed. I made a few adjustments but obviously this guy knows what he’s doing!
Caesar Salad with Homemade Croutons loosely adapted from Wolfgang Puck
CROUTON INGREDIENTS
1/3 cup olive oil
2 tablespoons freshly grated Parmesan cheese
1 1/2 tablespoons minced garlic
1 teaspoon chopped fresh oregano leaves
1 teaspoon chopped fresh thyme leaves
One 1-pound loaf of day-old sourdough bread, sliced and cut into cubes (about 2 cups)
SALAD INGREDIENTS
1 large head of romaine lettuce
freshly grated Parmesan cheese, optional
DRESSING INGREDIENTS (makes 2 cups)
1 egg
3 tablespoons fresh lemon juice
1 1/2 tablespoon minced garlic
1/2 teaspoon Worcestershire sauce
1/4 teaspoon red pepper flakes
1 tablespoon Dijon mustard
2 anchovy fillets, mashed (sometimes I use 3!)
1 cup olive oil
1/4 cup freshly grated Parmesan cheese
Kosher salt and freshly ground black pepper
DIRECTIONS
Make the croutons: Preheat the oven to 350 degrees. In a medium bowl, combine the oil, cheese, garlic, oregano, and thyme. Add the bread and toss to coat. Arrange on tray in single layer and bake until golden, turning to brown all sides, about 10 minutes. Allow to cool.
Make the dressing: In a medium bowl, whisk together the egg, lemon juice, garlic, Worcestershire sauce, red pepper flakes, mustard, and anchovies. Slowly whisk in the olive oil until it emulsifies. Stir in the cheese and season with salt and pepper. Refrigerate in a covered container and whisk when ready to use.
Make the salad: Trim the lettuce and toss with some of the Caesar Vinaigrette. Arrange on salad plates and sprinkle with a little Parmesan cheese, if desired. Arrange croutons on top and serve immediately.
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Wolfgang Puck actually recommends spreading a layer of Black and Green Olive Tapenade on one side of the croutons but it’s a little much for me when all I want is the salad. It’s good, though, if you’re feeling extra fancy and have a little more time on your hands. I definitely recommend making the croutons yourself though. Homemade croutons are insanely good, with or without a salad!
Last night I made this taco salad for me and Matthew. It was so easy but really flavorful. I loved the Avocado Cilantro Dressing! Perfect for a simple weeknight meal.
Taco Salad with Avocado Cilantro Dressing (serves: 6, time: 1 hr)
from A Place at the TableFood, Faith and Friendship at the Immaculate Heart Center for Spiritual Renewal
INGREDIENTS for Avocado Cilantro Dressing:
2 cups fresh cilantro, roughly chopped
1 1/2 tablespoons lime or lemon juice
1 tablespoon red or white wine vinegar
4 medium green onions, chopped small
2 cloves garlic, minced
1 teaspoon salt
1/4-1/2 teaspoon sugar
1 medium avocado, halved, pitted, scooped from skin
INGREDIENTS for Taco Salad
1 tablespoon olive oil
1 pound ground turkey
1 teaspoon garlic powder
1/2 teaspoon ground chili powder
1/2 teaspoon ground cumin — We don’t like cumin so we omitted it
1/2 teaspoon dried oregano
1/2 teaspoon salt
6 tortillas, cut into 1/8-1/4 inch strips or triangle wedges
Oil for frying tortillas (e.g., peanut, safflower, vegetable)
8-9 cups romaine lettuce, shredded
2 medium bell peppers, any color, seeded and cut into strips
2 medium tomatoes, cut into wedges
2 green onions, sliced thin
5-6 radishes, sliced thin
1 15-ounce can kidney beans, drained and rinsed
2 cups shredded cheese of choice (jack, chedder, queso fresco)
DIRECTIONS
1. To make Avocado Cilantro Dressing, combine cilantro, citrus juice, vinegar, onions, garlic, salt, and 1/4 teaspoon sugar with 1/2 cup water in a blender. Blend on low until the cilantro and onions are well minced, stopping once to scrape down the sides of the blender.
2. Add avocado and blend, adding up to 1/2 cup more water until thinned to desired consistency. Taste for flavor balance and adjust as needed, adding the additional 1/4 teaspoon sugar if desired.
3. Chill until ready to use. This makes about 2 1/2 cups of dressing.
4. Heat the olive oil in a pan, add the turkey, and season with garlic powder, chili powder, cumin (if you like it), oregano, and salt. Saute over medium heat for 8-10 minutes, stirring frequently until full cooked. Remove from heat and let cool while preparing other ingredients.
5. Pour 1/2-inch frying oil into a small saucepan and heat over medium-high heat. After a few minutes, test the readiness of the oil by dropping in one tortilla strip. If it starts to sizzle quickly, the oil is ready. Drop in a handful of tortilla strips. Fry until golden, about two minutes, stirring frequently. Remove with a slotted spoon and drain in a bowl lined with paper towels. Repeat with the remaining strips, a handful at a time.
6. In a bowl or on salad plates, later lettuce, turkey, beans, pepper, tomato, green onions, radish, and cheese. Dress with Avocado Cilantro Dressing, and garnish with tortilla strips.
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Alright so somewhat related..I don’t eat meat but Matthew does. He was annoyed that I didn’t want to prepare the turkey. What do you guys think? Should I make meat dishes for Matthew because he eats meat? Or should I let him do it? I’m curious as to what you guys think. I have nothing against people who eat meat, obviously I married someone that does, it’s just personal preference.
Merry Christmas Eve, friends! I’m both happy and sad that the day is here. Was it just me or did December fly right by? I feel like we should have one more week before Christmas. As I mentioned last week, this year has been much more low-pressure and we’ve been keeping things simple around here. Thankfully the majority of my shopping was done in November, and because we only do one gift for the kids, plus stockings, I don’t have too much last-minute wrapping to do. I’ll chat a little bit about some of our traditions below that help to make this season feel special.
WHAT WE ATE
I plan to share the meals I made the previous week, with links if possible, as some inspiration for your own menu planning.
MONDAY- Prime Rib Roast and French Bistro Salad- We had a special early Christmas meal with my mother-in-law before she headed to San Diego. The sauce for the roast was so yummy, but the French bistro salad was the winner for me. I could eat that salad every day! Unfortunately, I can’t find the recipe online (it’s from this cookbook) but it’s thinly-sliced radicchio and endive lettuces with blue cheese and candied pecans.
TUESDAY- Oven Pork Ribs and Mac and Cheese– These ribs were so good, and the homemade bbq sauce was even better. The mac and cheese was started overnight which made it extra creamy and delicious because the noodles soaked up the cream.
WEDNESDAY- Meatball Subs- Our goal was to use up some freezer leftovers this week. Pulled the extra meatballs out, topped with marinara and mozzarella, and baked on a hoagie roll.
FRIDAY- Fish Tacos with Slaw- not the most seasonal but we used up the mahi mahi in the freezer, and the rest of a bag of frozen mango for the salsa.
SATURDAY- Sweet Potato Pierogis- another freezer meal I had stashed away. We loved this dish so much! It’s from this cookbook.
SUNDAY- Potato Soup and Garlic and Herb Bread Wreath– I love the idea of a simple Christmas Eve supper, a shepherd’s meal of potato soup and bread. This potato soup recipe is our favorite (printing the recipe as I type so I always have it), and the herb bread looks festive and delicious.
In previous years, I’ve gone all out with the cookies but this year I had to limit myself. I made these cinnamon-spiced star shortbread cookies because it was a fun activity with my littles who love to make cut-out cookies. I also made browned butter rice crispy treats with a chocolate peanut butter ganache that I am trying not to devour. It’s a recipe from my favorite dessert cookbook.
WHAT I WORE
I’m getting ready to put together a capsule wardrobe for our trip. I am so not a minimalist though, so already I’m debating bringing both these ballet flats: black and silver. Yes, almost the same style, but so different! I’m bringing these black jeans and this new sweater I got.
SALES TO NOTE
I listed a ton on my Poshmark this week! If you order before Tuesday afternoon I can send it out to you ASAP, otherwise, my shop will be closed until the end of January. But if you do order, message me on the app saying you’re a reader, and I’ll throw in a free beauty product!!
Everlane– Up to 60% so many great pieces. I’ve said it before, and I’ll say it again, the quality on Everlane clothes is so good for their price point!
ON MY MIND
We wrapped up our Christmas Study on Thursday. While we didn’t do all the crafts (maybe next year), it was such a rich curriculum and we all enjoyed it. I’m looking forward to revisiting it next year!
Some of our Christmas traditions include reading about the birth of Jesus in Luke on Christmas morning, making a coffee cake that was Matthew’s great grandma’s recipe, exchanging sibling gifts, doing acts of service with The Giving Manger, making cookies, watching White Christmas and the old Frosty the Snowman cartoon, having our shepherd’s meal on the 24th and a more special dinner on the 25th with candles. This time of year is so special, especially with little kids. I would love to hear about any special things you do with your families or something you did when you were a child.
It’s been a very low-pressure cooking week because of the help from some freezer meals. It’s made me realize that during this busy season of life, I greatly appreciate an easy dinner. While I love to cook, sometimes it’s hard to keep Beatrice busy during that time of day. Next year I’m going to try to find more simple, make-ahead meals and, if I can, I’m going to make a double batch that I can freeze for a later date. The key will be not forgetting about it in the freezer so I think I’ll immediately add the meal to a future date on my phone calendar. That way, I’ll see it’s there and can prep thawing it in time.
Usually, the week between Christmas and New Year’s is one where I love to catch up on life, get organized, and just take things slow. This year, however, we’re getting ready to visit family in California so it’s going to be a little more hectic. We’re so looking forward to seeing family though and getting some sunshine! Sadly, Christmas will probably have to come down before we leave but at least we have our trip to look forward to. January can feel like a longer month so having this trip will boost our spirits for sure, and it will shorten our cold-weather winter!
I ordered a planner last week and it came so quickly! I have really missed having a planner this past year and after being targeted with an ad for Papier, I couldn’t resist. I got this print but there are lots of cute and stylish options. I have a code too for $10 off if you’re interested. You can use this link and/or code MARAFERREIRA
I hope you all have a wonderful and blessed Christmas! May you never forget that God loves you so much that He sent Jesus to us, our gift and our hope. I pray you feel His great love for you always, but especially on Christmas.
Welcome to M Loves M! My name is Mara and I created this lifestyle site in 2009 as a place to share my love of fashion, beauty, food and entertaining. I moved from Southern California to Idaho and love adventuring with my husband Matthew, our two children, and our dog Ginger. We're also pregnant with baby #3, due this autumn! I strive to create a site that’s relatable to women, while also being inspirational. I’m so glad you stopped by!
