Cooking with Michy

1 ½ tbsp. oil

½ tsp. minced garlic

½ tsp. salt

¼ tsp. black pepper

3 slices firm white bread, cubed

Preheat oven to 425 degrees. Combine first 4 ingredients in large bowl. Add bread and toss to coat. Spread on 15 x 10 x 1 inch pan and bake 10 minutes until golden brown, stirring halfway through.

Caesar Dressing

1 clove garlic

½ c. oil

1 egg

2 tbsp. lemon

½ c. grated Parmesan cheese

1 tsp. anchovy paste

½ tsp. hot sauce

1 tsp. Dijon mustard

½ tsp. salt

¼ tsp. pepper

Blend for 10 seconds on medium speed in blender.

Romaine Lettuce

Fill sink with water (about ¼ full)

Add lettuce leaves and wash

Gently remove leaves BEFORE draining the water from the sink.

Pat leaves dry with paper towel.

TEAR (do not cut) leaves into bite-sized pieces

DO NOT COMBINE THE CROUTONS, DRESSING and LETTUCE as this salad will be served tomorrow!

Source: Mr. Turcotte

Review: Today we made Cesar salad from scratch and it was so much fun! It was really cool how we got to learn how to make every part of the salad from scratch. Our choice on splitting up to concur certain tasks is what went really well for us, it made us very productive and quick. What didn’t go well was made the salad dressing a little too strong and it overpower the salad and made it less appetizing and less intriguing. I learned to day how to make Cesar salad dressing from scratch, this will help we save money and give me a more tasteful option when it comes to make another salad. The only thing I would change is to make the salad leaves little bit bigger as I like when they are bigger because I fell they give you more flavour to the salad. All in all today was a very interesting and informational day with many skills I can put to use in the future.