Caesar Salad 21 Day Wonder Diet Day 16 Food

CAESAR SALAD

Steps:

• For the Caesar salad dressing: Combine the garlic, mustard, vinegar and two pinches of salt in a blender and mix thoroughly. Add the mayonnaise and blend together to form a thick base. In a slow stream add the olive oil through the hole in lid. Scrape the dressing with spatula into a bowl and season to taste with salt, pepper and lemon juice. If desired, add some anchovy to the dressing to create a deeper, saltier taste.
• For the Caesar salad croutons: Cut the baguette into cubes. Melt the butter in a skillet and add the garlic powder, paprika and pepper. Add the bread cubes and saute just until the bread cubes begin to brown. Set aside to cool.
• Wash and dry the lettuce. In a large salad bowl, combine the lettuce, dressing and croutons. Top with freshly grated Parmesan. Toss gently to combine well;

CAESAR SALAD

Steps:

• For the dressing: Place the anchovies into a blender or food processor. Throw in the Dijon mustard, vinegar, Worcestershire, garlic and lemon juice. Pulse the processor or blend on low speed for several seconds. Scrape down the sides.
• With the food processor or blender on, drizzle the olive oil into the mixture in a small stream. Scrape down the sides. Add the Parmesan, salt and a generous grind of black pepper. Pulse the whole thing together and mix until thoroughly combined. Refrigerate the dressing for a few hours (it just gets better!) before using it on the salad.
• For the croutons: Slice the bread into thick slices and cut them into 1-inch cubes. Throw them onto a baking sheet.
• Heat the olive oil in a small saucepan or skillet over low heat.
• Crush-but don't chop-the garlic and add them to the oil. Use a spoon to move the garlic around in the pan. After 3 to 5 minutes, turn off the heat and remove the garlic from the pan.
• Slowly drizzle the olive oil over the bread cubes. Mix together with your hands, and then sprinkle lightly with salt. Toss and cook in the pan until golden brown and crisp. (Add a little butter for more flavor!)
• For the salad: Wash and dry the hearts of romaine lettuce. Leave them whole. Use a vegetable peeler and shave off large, thin slices of Parmesan.
• Drizzle about half of the dressing over the top of the hearts. Throw in a good handful of the Parmesan shavings. Give it a good initial toss, just so you can evaluate how much more dressing you need.
• Add more dressing and Parmesan to taste. Add the cooled croutons. Toss gently.

MOUSSAKA STACK (21 DAY WONDER DIET: DAY 16)

Steps:

• Cook onion, garlic and beef stock in a medium frying pan until onion softens. Add beef, tomato and spices; cook, stirring, until beef is browned. Add extra stock; bring to the boil. Reduce heat; simmer, uncovered, about 5 minutes or until liquid is absorbed. Remove from heat, stir in herbs.
• Meanwhile, slice eggplant lengthways into 6 slices; discard the 2 outside pieces. Cook eggplant and capsicum on heated grill plate until browned and tender.
• Combine yogurt, rind, and juice in a small jug.
• Stack beef mixture, eggplant, capsicum and rocket on plates; drizzle with the yogurt mixture.

WARM ROASTED VEGIE SALAD (21 DAY WONDER DIET: DAY 7)

Steps:

• Preheat oven to 220C/200C fan-forced.
• Combine vegetables and garlic in large baking dish. Roast, uncovered, about 25 minutes.
• Combine roasted vegetables with parsley, rocket, and vinegar in large bowl.
• Serve salad sprinkled with ricotta cheese.

CHICKEN WALDORF SALAD (21 DAY WONDER DIET: DAY 11)

Steps:

• Bring the water to th eboil in a medium saucepan; add chicken. Simmer, covered, about 10 minutes or until chicken is cooked. Cool chicken in poaching liquid for 10 minutes; drain, then slice thickly.
• Meanwhile, combine yogurt, juice and mustard in medium bowl. Add apple, celery, parsley and chicken; mix gently.

CAESAR SALAD (21 DAY WONDER DIET: DAY 16)

Steps:

• Preheat oven to 180°C.
• Remove crusts from bread, cut bread into small squares. Place on oven tray; toast about 5 minutes.
• Meanwhile, cook prosciutto in medium heated frying pan until crisp. Chop coarsely.
• Combine yogurt, juice, anchovy and mustard in medium bowl. Add lettuce; toss to combine.
• Serve lettuce mixture topped with toast, prosciutto and egg.