CAESAR’S COUSIN’S SALAD BITES

I add a touch of molasses to the Caesar salad–like dressing to add some earthy sweetness. Once the dressing is tossed with crunchy croutons, tomato, and cucumber, I parcel out the salad into romaine lettuce leaves. I like to eat these right out of hand while cooking outside on the grill.

Makes 6 servings

CROUTONS

2 CUPS DICED DAY-OLD BREAD

2 TABLESPOONS OLIVE OIL

1 TEASPOON KOSHER SALT

CAESAR DRESSING

¼ CUP OLIVE OIL

¼ CUP VEGETABLE OIL

2 TABLESPOONS RICE VINEGAR

2 TEASPOONS MOLASSES

1 TEASPOON DIJON MUSTARD

1 TEASPOON FRESH LEMON JUICE

½ TEASPOON MINCED GARLIC

1 TEASPOON KOSHER SALT

¾ TEASPOON GROUND WHITE PEPPER

¼ TEASPOON MUSTARD POWDER

¼ TEASPOON SUGAR

1 EGG

SALAD BITES

12 LARGE ROMAINE LETTUCE LEAVES (FROM ABOUT 2 HEADS), WASHED

2 CUPS CHERRY TOMATOES, QUARTERED

½ ENGLISH CUCUMBER, CHOPPED

¼ CUP CHOPPED FRESH PARSLEY

¼ TEASPOON FRESHLY GROUND BLACK PEPPER

1. Make the croutons: Preheat the oven to 375˚F.

2. Toss the bread cubes with the olive oil and salt in a bowl. Spread the bread evenly on a rimmed baking sheet and bake until golden brown, 5 to 8 minutes.

3. Make the Caesar dressing: Whisk together all the ingredients until emulsified, or use a blender to make it easier. Refrigerate for at least 30 minutes before using.

4. Assemble the salad bites: Place the lettuce leaves on a platter. Toss the tomatoes, cucumbers, parsley, pepper, croutons, and dressing in a salad bowl. Fill the lettuce leaves with the salad mixture.

SOUTHERN SIMPLE: This is a nice choice for backyard entertaining. A platter of these colorful individual salads looks very inviting.