Classic Caesar Salad // My 1am Cravings

Caesar salad is my 1am food. 

Before I go any farther, I need to acknowledge the fact that I am probably one of the most inconsistent, haphazard, impulsive eaters in the world.  

I often cave and buy one of Trader Joe's many plastic tubs of heavenly, chocolate-dipped-whatever while grocery shopping, eat half of the container in one sitting, and by the next day I'm completely disillusioned and wondering why I ever thought miniature peanut butter cups were a good idea.  Fickle as the day is long. 

I also have very strong and irresistible cravings every couple weeks which usually result in my grabbing Mr. Pedantic by the collar and demanding that we order Chinese take-out, totally disregarding the fact that we just had dinner because I NEED beef and broccoli like, right now. 

My brand new husband realized the epitome of my weird eating habits after we had returned to our hotel room the first night of our honeymoon.  He returned from showering only to find me sitting on our bed gnawing on a giant piece of leftover steak, only about a half hour after declaring that I was so full I might never eat again. 

Sometimes I eat only one meal a day, and then sometimes eat five. 

While I am horribly inconsistent, for the past couple months every time I stay up past twelve I crave caesar salad. In London this was easily remedied thanks to room service, but at home the silver tray never seems to arrive. 

So, I had to take matters into my own hands.

Meaning, I taught myself to make true caesar dressing so that when the cravings hit, I could grab a head of romaine and go to town. 

This is a fantastic caesar salad.  It's perfectly salted, the dressing actually to the lettuce, and the croutons are amazingly buttery. 

I learned a couple things while trying to prepare the perfect caesar salad. 

1. You can never, ever, ever add too much parmesan.  I think we already knew that, but it is a good reminder. 

2. It is really important to thoroughly dry your romaine before dressing it.  I hate it when I order a salad that tastes like water because the lettuce is saturated and the dressing refuses to stick to the wet leaves.  A few paper towels will save your salad. 

3. Homemade croutons are no longer negotiable.  They are also one of the best snacks ever. 

I was so excited to eat this salad.  SO EXCITED! 

However, as soon as I finished the chopping, and toasting, and emulsifying, I could not even enjoy it.  It tasted good, like really good.

However, just like every single time I have to smell duck breasts searing (one of the husband's favorite dinners), I could not get beyond the first bite. 

I had realized this might be the case as I was chopping the anchovies.  The smell was just funky enough to put me off, so when I sat down to enjoy my well-earned snack, the memory of that now-dissipated fragrance ruined my chances of enjoyment.  Major bummer. 

I don't have any qualms with eating anchovies or duck breasts - I love them.  Further more, neither one of them actually smells bad, but for whatever reason, the slight funkiness messes with my brain if have to smell them before they get to my plate.

After expending much mental energy, I contrived the perfect plan to remedy both my illusions and my cravings.  

Have your husband make it for you while you sit on your bed watching Victoria and then enjoy it, utterly ignorant of the oddly fragrant ingredients.  Problem solved!  

Husbands make the best (and cutest) room service. 

Sincerely, 

Pedantic Foodie

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Classic Caesar Salad

serves 4 / recipe adapted from Bon Appetit

for the croutons

- 3 cups baguette cubes, about 1/2-inch

- 3 tablespoons olive oil 

- 1 teaspoon garlic salt

Preheat oven to 375 degrees.  

In a medium mixing bowl combine olive oil and garlic salt.  Add the bread cubes and toss to coat. 

Line a baking sheet with parchment and spread the bread evenly out onto the pan.  Bake for 12 minutes, until crisp and golden.  Allow to cool while you prepare the dressing. 

for the salad & dressing

- 2 heads romaine lettuce 

- 6 anchovy fillets packed in oil, drained 

- 1 large garlic clove, minced 

- heavy pinch kosher salt 

- 2 fresh egg yolks*

- 2 1/2 tablespoons fresh lemon juice

- 3/4 teaspoon dijon mustard 

- 6 tablespoons good quality olive oil 

- 1/4 cup vegetable oil 

- 3 tablespoons finely grated parmesan 

- freshly ground black pepper

- 1/2 cup parmesan “curls” (run a vegetable peeler along a parmesan wedge to form thin curls)

Rinse romaine and then dry thoroughly by patting with paper towels.  If the lettuce is damp, the dressing will not adhere.  Cut off the very end of each head and split lengthwise.  

Chop anchovies very finely, until they form a rough, thick paste.  Transfer to a medium bowl and sprinkle with salt.  Add the minced garlic, egg yolks, lemon juice, and dijon mustard and stir to combine. 

While whisking constantly, slowly stream in the olive and vegetable oils, forming an emulsion.  Do not rush this step, otherwise your dressing will separate. 

Whisk in parmesan and black pepper.  At this point you can cover the dressing and refrigerate for up to 24 hours. 

Pour the dressing over the romaine and sprinkle with parmesan curls and croutons.  Serve immediately.  Enjoy! 

*The eggs yolks will be used raw in this recipe so please make sure to always buy fresh eggs from a reliable source. 

Weeknight Winter Salad

I finally found it. 

This is my salad. 

For nearly 22 years, I have thrown greens into a bowl, mixed up a seemingly-promising dressing, and tried to fall in love…but to no avail. 

Until now, aside from my obsession with this salad several years go, I never had my salad - a salad that I just could not get enough of, and one that I would actually choose over pasta (okay, maybe that’s an exaggeration, but this is as close as greens can get).

On a cold December evening, instead of turning to my new favorite pizza recipe, I threw this salad together and - hurrah!  

I think it’s the combination of the warm chicken atop the crisp greens that gets me. 

I’ve never been a fan of cold meals.  Which also explains my ambivalence to subs and my inability to jump on the smoothie bowl wagon.  

When I sit down to a meal, I want something warm and comforting, and this salad is both. 

It’s also incredibly versatile. 

I change out the fruit and nuts depending on what I have on hand, but I always keep the sweet and tangy dressing my constant. 

Apples are probably my favorite salad accessory.  I pick up a few every week reserved especially for sprinkling over greens.

Have you discovered Envy apples yet?  They are the new and improved Honey Crisp in our home and I’m kind of obsessed with their cheery golden hue. 

While I switch out the components for variety, I try to stick to a pattern.

Two fruits.  My current favorites being pomegranate arils and chopped apples.

Chopped nuts.  While we like walnuts, I prefer them saved for brownies so pecans are my go-to here.

Finely grated cheese.  Parmesan is a must, and please be generous.  I use my microplane to grate the cheese super fine. 

Protein.  While a leftover N.Y. strip is a delicious addition, chicken breasts, simply cooked and sliced thinly, are our favorite. 

A sweet and tangy honey lemon dressing is the blending factor for the separate components. 

We are having this salad for dinner at least once a week right now.  My infatuation with it has lasted over a month, which is pretty good considering that I get bored with most things after about thirty-six hours. 

This, is my salad, let it be yours too.  Who needs a juice cleanse when you can join this bandwagon and still have cheese?  

Best of both worlds, I'd say. 

Sincerely, 

Pedantic Foodie

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Weeknight Winter Salad

serves 2

for the dressing

- 3 tablespoons honey 

- 3 tablespoons freshly squeezed lemon juice

- 1/2 tablespoon balsamic vinegar 

- 1/2 teaspoon sea salt 

- freshly ground black pepper 

- 2 tablespoons finely grated parmesan

- 1/4 cup extra virgin olive oil (I like a light, fruity oil for this dressing)

In a small bowl or jar, use a fork to whisk the lemon juice into the honey.  Stir in balsamic, salt, pepper, and parmesan.  

Slowly whisk in olive oil, until the dressing is homogenous. 

for the chicken

- 2 boneless, skinless chicken breasts

- 1 1/2 tablespoons olive oil

- sea salt & black pepper

Pat chicken breasts dry with a paper towel and season liberally with salt and pepper. 

Heat olive oil in a medium, nonstick frying pan over medium heat.

When the oil begins to shimmer, add chicken.  Cook for 4-5 minutes on each side, until the breasts are crisp and the internal temperature reads 160*-165 degrees.

Transfer the chicken breasts to a cutting board and allow to cool for 5-10 minutes before slicing thinly. 

*I try to take my chicken off at 160 degrees because carry-over heat takes care of the extra five degrees.  However, you should always stick to your comfort zone and buy your meat from a reliable supplier.   

add-ins & assembly

- 4 cups spring greens 

- 1/2 apple, cut into cubes (go for crisp apples like honey crisp, envy, or pink lady)

- 1/4 cup pomegranate arils 

- 1/3 cup pecans 

- 1/2 cup finely grated parmesan 

Divide prepared dressing between two bowls.  Place two cups of greens in each bowl and top with chopped apples, pomegranate, pecans, and warm, sliced chicken.  Toss to combine and sprinkle with parmesan.  Enjoy!  

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Vegan Banana Pancakes with Cocoa Cashew Butter

A moment of honesty. 

I sometimes throw minor fits when someone asks me to adapt perfectly wonderful, gluten-filled, animal-dependent recipes into alternative, allergen-safe recipes. 

I might slam the refrigerator door, or just stare at a vegan cookbook with much sass and great disrespect, while eating eggs cooked in butter and topped with cheese. 

I am anti-preservative, anti-MSG, anti-GMOs - I like eating healthfully, but I do not turn my nose up to any truly natural resources.  If it comes from the land and has not been touched by the dubious hands of chemists, I will likely approve.  

Some of my recent pursuits have called me to lay aside my butter *sniff, sniff,* and delve into another realm that lies entirely beyond my sphere of comfort.  

It has resulted in some truly nauseating egg-less muffins, and some positively delicious pancakes.

I will be no means be reverting to veganism, but through some careful study and much practice, I have found that even vegan recipes can have their charm. 

I will even go another step further and say candidly that these egg-free/dairy-free pancakes lack nothing to be desired.  

They are light in texture, but their edges are crispy from being fried in coconut oil. 

The batter begins like most pancake batters, with leavening and flour.  Sugar and cinnamon add a bit of interest, and a pinch of salt brings balance. 

Mashed bananas act as the binder in these pancakes, taking the place of eggs.  Almond milk, coconut oil, apple cider vinegar, and vanilla form the rest of the "wet" team. 

In a matter of moments the batter will have come together. 

I like to allow the batter to rest for a few minutes before I begin frying.  This gives time for any overlooked pockets of flour to work themselves out.

I fried my pancakes in coconut oil because I love the nutty flavor, but you could use vegetable oil, or even a light olive oil.  

Your kitchen will smell pretty amazing at this point. 

While the pancakes are still hot, it would be a really good idea to slather them with homemade cashew butter.  Of course, first you have to make it. 

Once you realize the simplicity of nut butters you are going to lose your mind.  I did.  A whole new world opens up. 

You might make more nut butter than you can actually use, but that's okay because if all else fails it makes a really nice dip for pretzels. 

Cashews require but a few minutes of toasting before they are ready to be spun around in the food processor, along with coconut oil, cocoa powder, salt, and a teeny bit of sugar.  It is basically like cashew Nutella. 

If you are a topping-lover, you will probably enjoy sliced bananas, coconut chips, and maybe a pinch or two of cinnamon on these pancakes.  Oh, and maple syrup too.  But use the good stuff please.  Get outta here with that butter-flavored sugar water.   

Okayyy... so maybe veganism isn't always a bad thing. 

Sincerely, 

Pedantic Foodie

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Vegan Banana Pancakes with Cocoa Cashew Butter

pancake recipe adapted slightly from Vegan by Food 52

for the chocolate cashew butter

- 1 cup raw cashews 

- 1/4 cup coconut oil, melted

- 2 tablespoons cocoa powder

- 1/4 teaspoon salt

- 2 tablespoons granulated sugar

In a medium saucier pan, toast cashews over medium heat until fragrant and slightly deepened in color; about 5 minutes.

Combine the cashews, coconut oil, cocoa powder, salt, and granulated sugar in the work bowl of your food processor.  Pulse until cashews are completely pulverized and the mixture is smooth and homogenous.  This will take several minutes. 

Serve the prepared butter atop warm pancakes or cover with plastic wrap and refrigerate until ready to use. 

for the pancakes

- 2 cups unbleached all-purpose flour

- 2 tablespoons granulated sugar

- 1 tablespoon baking powder

- 1/2 teaspoon ground cinnamon 

- 1/2 teaspoon salt

- 2 cups almond milk

- 1 teaspoon apple cider vinegar

- 1 teaspoon vanilla extract 

- 3 tablespoons coconut oil, melted

- 1 cup mashed bananas (2-3 ripe bananas) 

toppings (optional, but why wouldn't you?)

- fresh banana slices

- coconut chips

- maple syrup

- ground cinnamon 

- cocoa cashew butter

In a large bowl, sift to combine flour, sugar, baking powder, cinnamon, and salt. 

In a measuring cup, combine almond milk and apple cider vinegar and whisk until frothy.  Stir in the vanilla. 

Pour the wet ingredients into the dry ingredients and whisk until smooth.  Stir in bananas and coconut oil.  The batter should be smooth with no lumps visible.

Cook's Note: The bananas may give the batter a lumpy effect, but that is not anything to worry about.  Pockets of flour are the real enemy.  It should be fairly easy to tell the difference between the two.

Place a large, nonstick frying pan over medium heat and coat lightly with coconut oil.  When the oil is simmering, place 1/4 cup of the pancake batter in the pan.  Depending on the size of your skillet, you should be able to cook 3-4 pancakes at a time.  

The tops of the pancakes will quickly begin to bubble.  When the bubbles have burst and stopped forming, your pancake is ready to flip.  Cook on the opposite side for 1-2 minutes; until golden. 

Repeat with the remaining batter, re-coating the pan with coconut oil as needed. 

Serve with cocoa cashew butter, fresh banana slices, coconut chips, ground cinnamon, or maple syrup!  Enjoy! 

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