P1030038, originally uploaded by ReidCarlberg.

Rolled rib roast from the Christmas Eve dinner the other night. Tasty.

Recipe from Cooking for Engineers.

My last of three big meals for this holiday season (here’s the first and the second) is done and it generally turned out fine.*  I wanted to share a very important less I’ve learned: when it comes to Big Fancy Meals, if it’s all possible,

make your own salad dressing and croutons.

It’s not that hard.  In fact, it’s probably the easiest thing I did for any of the meals.  But it makes an unreasonably large impression.**

The Salad Dressing that has been a hit for the last two meals*** is a Caesar that I found on Cooks.com.  It’s easy.  The original version is here.  I’ve included it below (with notes) for your convenience and because even in this Web 2.0 or higher world, I can’t add comments or ratings over there.

• 2-3 garlic cloves — I used more, about 1/2 a dozen
• 1/2 c. oil — use Olive Oil
• 3/4 tsp. salt
• 1/4 tsp. Worcestershire sauce
• 2 tbsp. lemon juice — use a Fresh lemon — they’re cheap and it makes a difference.  Watch out for seeds.  A little extra never hurts.
• 1 egg — Room Temperature!
• 1 tsp. dry mustard
• 1/4 c. Parmesan cheese — I used a little more than this, makes the result thicker
• 1/4 tsp. black pepper

Blend garlic and oil in blender. Add remaining ingredients, blend well. Pour over lettuce and add croutons just prior to serving. Note: this recipe comes out looking creamy even though the only dairy is the Parmesan cheese.

This recipe makes enough for 12 small salads.  You should plan on four heads of decent romaine, washed and spun.  And it’s kinda heresy, but I like tomatoes on the side of my Caesar.

Because of the raw egg, you have to be concerned about food safety.  Others might disagree with me but I saw refrigerate immediate and discard after a day.

The Croutons — those are my own. And I’m embarrassed to admin that they’re dead easy and so much better than the ones you can buy in a store.

• 8 slices of decent bread — the more grains, the better and a little stale is fine
• a stick of butter — use real butter — seriously
• garlic powder
• oregano

Chop the slices of bread into small cubes.  Put half the stick of butter in a skillet.  As it melts add the garlic and oregano and other spices if you like.  Add the bread.  As it gets coated, add the second half of the butter.  Keep the croutons moving.  They should be crisp but not burnt.  Cook until you’re satisfied.  It’s about 10 minutes over medium heat for me.  Set aside so they can cool before putting them on the salad.  People tend to snack on these as they go by.  Be sure to make enough to account for that.  This recipe makes enough for the salads listed above.

That’s it.  Hope you have a chance to try these some time.  You’ll be glad you did and I’d love the hear about it.

Merry Christmas!

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*There was an issue with the creme brulee not setting properly but, let’s face it, by then everyone was too stuffed to notice.

**And if you’re a single guy making dinner for That Someone Special, go the extra mile here.  Seriously.

*** I don’t do salad at the party.