3 tablespoons grated Parmesan cheese
2-3 slices of white bread
1/2 small clove garlic (optional)
6 tablespoons mayonnaise
1/2 teaspoon lemon juice
1 teaspoon of mustard
4-5 drops Worcestershire sauce
2 tablespoons cold water
1 big romaine leaves washed and dried
Use a small cookie cutter to cut out the bread for making croutons. We used a small heart. Fry croutons in a skillet on middle temperature. Grease the pan with grapeseed oil (or other frying oil) or with a little bit of butter.
Let croutons cool down on a towel paper.
Grate Parmesan using the fine side of a box grater, or if you have Parmesan grater. We have a miro-plane that is perfect for hard cheese.
Crush the garlic and put it in a bowl, and add mayonnaise, lemon juice, mustard and Worcestershire sauce and half of the Parmesan. Don’t know what the water is for Mix in the water in the end.
Break the Romaine lettuce in pieces and drizzle the dressing. Serve with croutons on the top and the rest of the Parmesan cheese. Add some chicken to make the salad into a meal.
Maple syrup season is starting in some places in Canada and the US. I made a vow to not to write about any sweets for awhile as I thought we have had quite a bit of deserts on the site, but if you need some inspiration for what to cook with maple syrup head over to the Bunch Family for 5 recipes with maple syrup, and remember this is the season for go sugar bushing!
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