NJ SPICE

Yum!  This is my version of the Caesar salad in my June 18 In The Kitchen column for the Packet.

It’s from Canal House Cooking, and what they’ve done is to make the croutons with anchovy and garlic, you “melt” the anchovies and garlic in olive oil, then add the cubed bread and toss together as you toast the bread.  Works well, and I’ve even saved leftover croutons in the fridge for a couple days for a repeat performance.