Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
The origin of the lemon has not yet been determined, although science suggests it may be northwestern India, where they have been cultivated for more than 2,500 years. Arab traders brought the lemons to the Middle East and Africa sometime after 100 C.E. It is believed to have been introduced into southern Italy around 200 C.E.; and was being cultivated in Egypt and in Sumer, the southern portion of Mesopotamia a few centuries later (nibble,1).
At first, lemons were not actually considered a food. It was largely an ornamental plant (as were tomatoes), until about the 10th century. The Arabs introduced the lemon into Spain in the 11th century, and by 1150, the lemon was widely cultivated in the Mediterranean. Crusaders returning from Palestine brought it to the rest of Europe (nibble,1).
The name “lemon” first appeared around 1350–1400, from the Middle English word limon. Limon is an Old French word, indicating that the lemon entered England via France. The Old French derives from the Italian limone, which dates back to the Arabic laymun or limun, from the Persian word limun.
Lemons are not only a very pretty fruit, but a very healthy fruit. It has multiple nutrients that are very profitable for your body. Lemons contain a high amount of vitamin C, soluble fiber, and plant compounds that give them a number of health benefits. Lemons may aid weight loss and reduce your risk of heart disease, anemia, kidney stones, digestive issues, and cancer (healthline, 1-7).
Usually we buy a little bottle of caesar dressing from the store, but I have wanted to learn how to make caesar dressing for a long time. Caesar salad was the first salad I tried a couple years ago and it was my favorite. I though this would be a fun and simple recipe.
❑ 1 large romaine lettuce (or 2 small heads)
❑ 1/3 cup parmesan cheese shredded or shaved
Ingredients: Caesar Dressing
❑ 2 small garlic cloves minced
❑ 1 teaspoon anchovy paste (you can find at any local grocery store)
❑ 1 tsp dijon mustard
❑ 1 tsp Worcestershire sauce
❑ 2 tbs fresh lemon juice
Ingredients: For the croutons
❑ Any type of bread (I suggest a baguette or Sourdough bread cut in half, and thinly sliced 1/4″ thick)
❑ 3 tablespoons extra virgin olive oil
❑ 1 tsp minced garlic (2 small cloves)
❑ 2 tbsp grated parmesan cheese
- Preheat oven to 350˚F. Cut the baguette in half lengthwise through the top of the baguette then slice diagonally into 1/4″ thick pieces. Place the breads onto a baking sheet.
- In a small bowl, combine 3 Tbsp extra virgin olive oil and 1 tsp of finely minced garlic. Drizzle the garlic oil over the croutons and sprinkle the top with 2 Tbsp grated parmesan cheese.
- Toss until evenly coated. Spread in a single layer over the baking sheet and bake at 350˚F until light golden and crisp (10-12 minutes), or to desired crispness.
Instructions: Caesar Salad Dressing
- in a medium bowl, whisk together the garlic, anchovy paste, lemon juice, Dijon mustard and Worcestershire sauce. Add the mayonnaise, Parmigiano-Reggiano, salt and pepper and whisk until well combined. Taste and adjust to your liking. The dressing will keep well in the fridge for about a week.
Instructions: Caesar Salad
- Rinse, dry and chop or tear the romaine into bite-sized pieces. Place in a large serving bowl and sprinkle generously with shredded parmesan cheese and cooled croutons. Drizzle with caesar dressing and toss gently until lettuce is evenly coated. *Optionally* add chicken or any type of meat and serve!
Have a great weekend! Happy Friday! 🙂