You know what I love? Hugbacks! Calla’s been hugging me back for awhile, but now consistently, she hugs Scotty back.  It’s so great!  Little Miss Calla is now 8 months old, getting so big, but still so small. Especially when she’s in Scotty’s arms she still looks so little.  Oh if only she would stay that way….

Anyways, to the salad.  A few weeks ago we tried making Caesar salad and failed miserably. On a mission to find a Caesar salad we liked we found not one, but two really great dressings.

The first one is our favorite! Not the typical Caesar dressing, but so very yummy.  A little on the spicy side, but food just tastes better with a little kick to it, don’t you think?

The second one is a more traditional Caesar dressing…. except no egg, no anchovies and very little dijon mustard.

So which do you prefer, spicy or classic?

Inspired by Rebar: Modern Food Cookbook

Chipolte Lime with Asiago

1 bulb Roasted Garlic
1/4-1/2 lime, juiced
1 tbsp rice vinegar
1/3 cup Asiago Cheese
1/2-1 tsp chipolte puree, more if you like it really spicy
1/2 cup olive oil

Combine all ingredients, except olive oil, in a blender or food processor.  Pulse until combined. Add olive oil slowly, mix together and taste for seasoning.

Toss with crisp, clean romaine lettuce, croutons or fresh focaccia, lime wedges and extra asiago for garnish.

Lemon Parmesan
1 bulb Roasted Garlic
1 lemon, juiced, less if you don’t want it too lemony
1 tsp capers
1/2 tsp caper juice
1/2 tsp dijon mustard
1/3 cup grated parmesan cheese
1/2 cup olive oil

Combine all ingredients, except olive oil, in a blender or food processor. Pulse until combined.  Add olive oil slowly, mix together and taste for seasoning.

Toss with crisp, clean romaine lettuce, croutons or fresh focaccia, lemon wedges and extra parmesan for garnish.