It’s been a crafty week. And a “Clean” week. Last night, I made the Mochi Dumplings from Terry Walter’s cooking class. In a totally anticipated move, my kids did not go quite so clean as to eat the cabbage-carrot-mushroom-onion-ginger filling. They did eat much mochi (the sesame garlic) and raw carrots dipped in the scallion-sesame dipping sauce and lots of Orange Ginger tofu (also from Clean Food). Mochi, one protein, one veggie. Score.
This was also the week seven-year-old girls took to the streets of my neighborhood armed heavily with sugar. As my friend Jillian smartly posted on facebook, “Yes. I had a salad for lunch so I could eat a sleeve of Girl Scout cookies.”
Assuming we all still have a few sleeves left, here’s a long-time favorite salad to tip the scales in our favor.
Caesar Salad with Chicken and Avocado, adapted from Real Simple
Prep Time: 10 minutes
Ingredients (Serves 4)
- 2 garlic cloves, finely chopped
- 2 tablespoons lemon juice
- 2 teaspoons Dijon mustard
- 1/4 cup freshly grated Parmesan, plus shavings for serving (optional)
- 1/3 cup grapeseed oil (or canola)
- freshly ground black pepper
- 2 romaine hearts, chopped
- 1/2 rotisserie chicken, meat sliced (2 cups)
- 1 15-ounce can chickpeas, rinsed and drained well
- 2 avocados, peeled and sliced
- 3/4 cup walnuts, chopped
- (optional: 1 teaspoon anchovy paste – I don’t use it)
In a small bowl, whisk together the garlic, lemon juice, mustard, anchovy paste (opt.), grated Parmesan, oil, and a few grinds of pepper. Set aside.
Top romaine with some of the chicken, chickpeas, avocado, and walnuts. Drizzle with the dressing.
Use a vegetable peeler to create long Parmesan shavings for the topping, if desired.