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Caesar Salad

Caesar Salad

Need a Caesar Salad to go with your leftover Italian Spaghetti and Meatballs from yesterday?  Look no further…


1 Large Head Romaine Lettuce

1 Clove Garlic, halved

½ Cup Olive Oil

1 Cup French Bread Cubes, ½ inch with crusts removed

2 Tbsp Lemon Juice

¾ tsp Salt

¼ tsp Dry Mustard

¼ tsp Freshly Ground Black Pepper

1 ½ tsp Worcestershire Sauce

6 Anchovy Fillets, drained and chopped (optional – I would totally skip this ingredient, but if you like anchovies, don’t digress)

1 Egg (also optional – I would more than likely skip the whole egg scenario, but I’d try it at least once, which in all honesty, I have not done…if you DO use the egg, please leave a comment and let me know your thoughts)

½ Cup Crumbled Blue Cheese or Feta Cheese (I’m a Feta girl myself)

2 Tbsp Parmesan Cheese

FIRST Wash, drain and dry Romaine Lettuce

SECOND Heat 2 Tbsp Olive Oil in a medium skillet

THIRD Add French Bread Cubes to oil and sauté until brown all over then set aside (I suggest setting aside using a plated paper towel)

FOURTH To remaining oil, add crushed garlic, salt, mustard, pepper, Worcestershire sauce and chopped anchovies; stir vigorously

FIFTH Chill – take a deep breath in through the nose and out through the mouth – but seriously, you might put this in the fridge for now…especially if it’s going to be a while before you use it, if not, you can simply set it aside

SIXTH Meanwhile, in a small saucepan, bring 2-inches of water to a boil, if using the egg…

SEVENTH Turn off the heat and carefully lower the egg into the water (please use something other than your hand, like a large spoon or ladle)

EIGHTH Let egg stand in hot water one minute, then lift it out and set it aside to cool (again, please use something other than you hand to lift the egg out of the water – not responsible for accidents)

NINETH Cut your Romaine Lettuce into bite size pieces (I use kitchen scissors for this task)

TENTH Toss your lettuce with the oil mixture and place in a nice bowl

ELEVENTH Sprinkle your lettuce with both the Parmesan and Blue Cheese or Feta Cheese

TWELTH Break the egg over the salad

THIRTEENTH Pour Lemon Juice over egg

FOURTEENTH Toss salad well

FIFTEENTH Sprinkle your salad with your amazing French Bread Cubes

Serve at once

Serves 4 to 6


Recipe courtesy of my cookbook collection, Homemade With Love, First Christian Church

Photo by Agence Producteurs Locaux Damien Kühn on Unsplash

Stuffed Mushrooms

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Italian Spaghetti and Meatballs

Italian Spaghetti and Meatballs