Chef Wendell: Classic Caesar salad revisited

INDIANAPOLIS (WISH) – Everyone likes Caesar salad. By adding sliced chicken breast, salmon, tuna, a meat substitute and a variety of colorful veggies, the classic becomes infinitely more nutritious and a brilliant way to get your clean protein and a rainbow of health-creating vitamins, fiber, minerals and clean protein that will keep you brimming with energy all day.Classic Caesar Salad

Romaine lettuce, washed and toweled dry-organic when possible

Home baked whole wheat croutons (Recipe below)

Chilled dinner plates

Dressing:

Purists, I apologize, but I find it easiest to prepare Caesar dressing in a blender.

½ cup extra virgin olive oil

2 Tbsp. fresh lemon juice

1 small garlic clove, minced

¾ tsp. Dijon

1 Tbsp. fish sauce or 4 anchovy fillets (optional)

Himalayan salt and black pepper to taste

3 Tbsp. finely ground Parmesan

• Place everything in a blender and blend till smooth and creamy. Thin or thicken to taste with either more extra virgin olive oil or lemon juice.Croutons:

• Preheat oven to 375°

• 3 cups whole grain bread.

• Tear, do not cut the bread.

• Toss with olive oil and place onto a sheet pan; season with salt and pepper.

• Bake, tossing occasionally, until golden, 10-15 minutes.Instructions:

• Blend salad dressing; reserve

• Arrange romaine leaves on a chilled salad platter.

• Garnish with meat and a variety of colorful bite size

vegetables, olives and croutons.

• Spoon dressing evenly but be modest at first.

• Dust with bell-ringing ground flax seeds.