Indoor picnic

Dick and Susan came for dinner last night and we had cold cuts and salads and cheese and fruit.  An easy dinner for a summer evening.  Lots of fun as always and their September trip to what was the "Eastern Block"  sounds great.  We'll look forward to lots of photos,  stories,  and Susan's sketches.

I'm becoming a bit famous for my caesar salad so here's the recipe.  I usually make my own croutons but I do sometimes cheat.

Caesar salad

Ingredients for dressing

    3 tbsp. olive oil

    1/4 cup mayo

    3 anchovey fillets rinsed or 2 tbsp anchovy paste

    1 tbsp lemon juice

    1 tsp. worchestershire sauce

     shake or two of tabasco

    3 garlic cloves pressed through garlic press

Mix together with fork.  Make a few hours ahead so flavours will enhance.

    

Make croutons and salad:
Preheat oven to 325°F. Heat 3 tablespoons oil in heavy medium skillet over medium heat. Add Herbes de Provence and  sauté  until fragrant, about 1 minute. Remove from heat. Add bread cubes to skillet with garlic-herb oil and toss to coat. Spread out bread cubes on rimmed baking sheet. Sprinkle with salt and pepper. Bake just until croutons are golden, stirring occasionally, about 15 minutes.

Add grated parmesan cheese to romaine lettuce

*  This is enough dressing for four good helpings of lettuce.