DSC03816If you read my Facebook posts, you may recall that my middle child’s pre-K class hosted a “Spring Fling” last week.  The organizer did a great job ensuring loads of delicious, enticing and healthful fare was served.  The Rudolphs were tasked with a veggie that starts with an ‘R’ and we opted for Romaine Boats.  I brought some Romaine lettuce with “toppings” like seeds, nuts, olive tapenade, etc.

As per my norm, I way, way, way overbought and we have Romaine coming out our ears.  Thus, tonight, I decided to make my favorite Romaine-based salad which is a riff on a Caesar.

It’s dairy free (for me), egg free (because I don’t feel great feeding the kids raw eggs), and mild (because my middle child will yell, “It’s too spicy!” and throw the lettuce on the floor if it’s too strong.)

As I was scrambling for a pen and paper to actually write down the ingredients, my oldest child, W, decided that he too wanted to write a recipe for the blog.

“Mommy, can you do grown up writing on this when I’m done?” he asked.

(Grown up writing is what his teachers do when the kindergarteners have written words phonetically – kid writing – and they go to “decode” it.)

“Absolutely,” I told him.  I asked his permission to include his recipe on my blog and told him that I would type in the grown up words.

Here’s his recipe for “Bacon Salad”:


And, in grown up writing, that’s:

Bacon Salad

  • 1 half of bacon
  • 1 half of salad
  • with pumpkin seeds
  • and cranberries

Sounds delish, no?

Caesarish Salad
Prep time
Total time
Recipe type: salad
Serves: 4-6 as side salad, 2-4 as main dish with added protein
  • 1-2 cloves fresh garlic, roughly chopped
  • 1 cup high quality, extra virgin olive oil
  • 1 tsp anchovy paste (make sure it does not contain additives like MSG!)
  • 3 tsp fresh lemon juice
  • 2 8 oz packages of Romaine lettuce (or equivalent)
  • salt to taste
  1. Add garlic and olive oil to Vitamix, food processor, or high-speed blender. Start on low to chop the garlic more and then turn up the speed to combine well.
  2. Add anchovy paste and lemon juice. Turn up the blender to the highest setting until an almost creamy texture is reached.
  3. Rinse, drain and dry the lettuce. Tear or chop into pieces that suit you. Place in very large bowl.
  4. Pour ½ dressing over lettuce. Reserve remaining dressing for another meal.
  5. Salt liberally. Cheese gives classic Caesar salads a salty bite, and if you can't have dairy, you need to replace that with some salt. So salt and taste until desired result is reached.
  6. Serve.


Find this and other fun posts at Thank Goodness It’s Monday, #20 here.

One Response to “Caesarish Salad & A Recipe in “Kid Writing””

  1. on 21 May 2013 at 7:31 amhot Nai Nai

    Tell my W that I will for sure try his salad!! Like the bacon and cranberry mix. Sounds like something his Pa Pa would have liked

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