Let's Fix Lunch! by Kat Nouri

Author:Kat Nouri [Nouri, Kat]
Language: eng
Format: epub
Tags: Cooking, Methods, Quick & Easy
ISBN: 9781797205731
Google: kDpIzQEACAAJ
Barnesnoble:
Goodreads: 50498232
Publisher: Chronicle Books
Published: 2020-09-15T07:00:00+00:00

E C O T I P Don’t throw that stale bread in the trash!

There are tons of things you can do with bread once it’s past its prime. You can make croutons, as below, thicken up soups (page 88), or bake them into chips (page 48).

SERVES 2

Chicken Caesar Salad

with Parmesan Croutons

Make Ahead

Building Blocks

School-Lunch Friendly

PARMESAN CROUTONS

To make the croutons, in a large skillet, heat the olive ¼ cup [60 ml] extra-virgin

oil over medium heat. Add the garlic and sauté until olive oil

golden and fragrant, about 2 minutes. Add the bread cubes and cook, stirring occasionally, until browned 1 garlic clove, smashed

and crisp, about 4 minutes. Discard the garlic. Stir in the Parmesan cheese and season with salt to taste.

3 cups [90 g] ½ in [12 mm]

Transfer to a baking sheet and let cool completely.

crustless bread cubes,

torn from day-old bread

Continued

2 Tbsp grated Parmesan

cheese

Kosher salt

Continued

S O U P S & S A L A D S 77

CAESAR DRESSING

To make the dressing, in a medium bowl, whisk together the mayonnaise, lemon juice, mustard, ¼ cup [60 g] mayonnaise

Worcestershire sauce, anchovy, salt, honey, and 1 Tbsp fresh lemon juice

pepper until combined. Add the olive oil and Parmesan cheese, if desired, and whisk until 1 Tbsp Dijon mustard

emulsified.

1 tsp Worcestershire sauce

To pack the salad, divide the ingredients between 1 anchovy fillet, minced

two lunch containers or Stasher bags in the following order: chicken, radishes, lettuce, and Parmesan.

1 tsp kosher salt

Pour 2 Tbsp of dressing per serving into two small ½ tsp honey

containers or Stasher Pocket bags. Pack ¼ cup [10 g]

croutons per serving in two small containers or ¼ tsp freshly ground black

Stasher Pocket bags. Transfer the remaining dressing pepper

to a glass jar and refrigerate for up to 3 days. Store ¼ cup extra-virgin olive

leftover croutons in a Stasher bag or an airtight con-oil

tainer at room temperature for up to 2 days.

2 Tbsp grated Parmesan

cheese

CAESAR SALAD

²⁄3 cup [85 g] shredded

roast chicken

¼ cup [35 g] thinly sliced

radishes

4½ cups [200 g] chopped

romaine lettuce

¼ cup [25 g] shaved

Parmesan cheese

(optional)

78 L E T ' S F I X L U N C H !

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