Classic Cesar Salad


  • 2 tbsp Butter
  • 2 tbsp Oil of choice (olive recommended)
  • 2 cloves Garlic (chopped into large chunks)
  •  3 cups French bread (cut into ½ inch cubes)


  • 4 cloves Garlic
  •  ½ tsp Salt
  •  2 tsp Lemon Juice
  •  1 tsp worcestershire sauce
  •  3 Anchovy fillets
  • ½ cup Oil of choice (olive recommended)
  • 2 Large eggs (boiled for 2 minutes)
  • ½ cup Parmesan cheese
  • 1 head Romaine lettuce (chopped)

Preheat oven to 350

In a small pan heat the butter, two tbsp oil and chopped garlic cloves. Once butter has melted remove it from heat and let stand for 10 minutes. Strain out the majority of the garlic and pour butter mixture over bread cubes. Spread on a baking sheet and bake for 5 minutes. Stir the cubes and bake another 5 minutes or until golden brown. Set aside.

 In a food processor blend together the remaining garlic, salt, lemon juice, Worcestershire sauce, eggs and anchovy fillets. While blending, add the oil in a slow steady stream and continue to blend until everything is well combined.

In a large bowl toss together romaine pieces and dressing until well coated. Add the croutons and parmesan cheese.

Serve immediately

Strawberry Spinach Salad

  • 2 tbsp Balsamic vinegar
  •  2 tbsp Oil of choice (olive recommended)
  • ½ pint Strawberries (sliced)
  • ½ bunch Parsley (chopped)
  • ½ bunch Radishes (sliced thin)
  • 1/2 bunch Spinach (chopped into ribbons)
  • ¼ cup Walnuts (chopped)
  • Salt & pepper to taste

In a large bowl, toss together strawberries, parsley, radishes and spinach. Pour in the oil and vinegar. Add salt & pepper to taste.

Serve immediately