Ready, Set, Weekend, with the Garden of Eatin'
There are two things that I love about this recipe: 1. It’s a bite size nibble 2. It’s EASY!!! It has all the makings of a gardenofeatin approved appetizer. Simple and tiny. Yay! Before I go on, let me briefly tell you about my issue with fresh garlic. I know what most of you are thinking …….how in the world can a person not LOVE GARLIC? This is the thing… I do but IT doesn’t love ME. I have tried eating it in many different forms and for some reason I end up tasting it and smelling like a garlic bulb for two solid days. Yuckalocious. In fact, when I wake up after eating it I look around the room to see who stinks and it’s usually ME. The same thing happens when I eat onions but that’s a whole other blogpost. I have managed to skirt around the option of using fresh garlic in my salad dressings but you don’t have to. The recipe below has been a family favorite for years and because I use the “squeezy” garlic in the tube it doesn’t seem to bother me at all. Strange but true. You can adjust this recipe to suit your own tastes but a word of caution….you will become addicted to this dressing….so much so that you will be tempted to drink it. For a nice twist, I served the salad in baked wonton cups, which in my opinion are the best type of vessel for just about anything. I could stuff the world into a wonton cup and be happy. They are crisp, crunchy and are super stunning to serve as an easy starter or side dish. Here’s how: 1 package wonton wrappers – use 24 5 tablespoons garlic butter ( make your own or use a stick) – to make your own: ½ stick melted butter, a dash of parsley and ½ tsp garlic salt 1 head romaine lettuce, chopped finely (place in large bowl) 1 cup croutons (I make my own using dead bread…if you have any lying around in your freezer just cube it up, toss with a little olive oil, season it with salt and pepper or parmesan cheese and bake a 300F until crisp. (low and slow is the key here) 1/4 cup parmesan cheese, freshly grated Grana Padano Cheese *The Garden of Eatin's dreamy creamy & skinny Caesar salad dressing (*recipe below) nonstick cooking spray Preheat oven to 375 F. Spray mini muffin tins with olive oil (I have a spray pump that I keep on the counter filled with extra virgin olive oil) Melt the butter in microwavable safe dish and stir in garlic salt and parsley if you are making your own. Set aside. Place each wrapper into a section of a mini-muffin tin. Gently press each wrapper into the tin and arrange so that it forms a cup shape. The wrapper will overlap itself and stick up out of the cup. Brush insides with the garlic butter and bake for 8 to 10 minutes, until browned and crisp. (time may vary according to your oven, so keep a close eye on them) Remove from the tin and allow to cool while preparing salad) The Garden of Eatin's dreamy creamy & skinny Caesar dressing: 1/3 cup plain fat-free yogurt 2 tbls fresh lemon juice 1 tbls olive oil 2 tsp red wine vinegar 1 tbls honey – yes…honey…trust me. 2 tsp Worcestershire sauce (*note I can’t say this word….no matter how hard I try it comes out like “whatsthatheresauce” ) 1 tsp anchovy paste (optional) 1 tsp Dijon mustard ½ tsp cracked black pepper 1 fresh clove garlic minced OR if you are like me and can’t deal with the fresh just use 1 tsp of the one that comes in a tube Place all ingredients in a blender or food processor and give it a good whirl. Drizzle Caesar salad dressing onto your romaine lettuce & croutons and toss until all pieces are coated. Spoon salad mixture into cooled wonton cups and sprinkle with freshly grated parmesan cheese & slice grana padano cheese. Are these not the cutest things ever? See ya next week! Debi @thegardenofeatin xoxo