Caesar Salad

20260324, #BreakfastDiary 1673, 6°C/mostly cloudy This year's first ingredient for the Infinite Paradise Project is spring cabbage. In 1924, at Caesar's Place restaurant in Tijuana, Mexico, owner-chef Caesar Cardini found himself short on ingredients and, in a pinch, threw together a salad on the spot from whatever was left - romaine, bread, and so on. It became an unprecedented hit, and that's supposedly how today's #CaesarSalad came to be. Today, made with spring cabbage instead of romaine, 450kcal Caesar Salad.

10 spring cabbage leaves, a piece of baguette, a little parmesan cheese and pink peppercorn, (dressing) 2T mayonnaise, 1T lemon juice, 1T whole grain mustard, 1T honey

1. Let's make croutons. Tear the baguette into rough chunks and toast in a pan until extra crispy. 2. Mix 2T mayonnaise, 1T lemon juice, and 1T whole grain mustard to make a lemon mayonnaise. Today I added 1T honey to make it a bit sweeter. 3. Pull the leaves off the spring cabbage, cut into bite-sized pieces, and pile onto a plate. Top with the lemon mayonnaise and baguette croutons from above, then parmesan cheese. Crush a little pink peppercorn over the top.