Hot Ceasar's Salad

This is a meal on its own. The salad is washed whole and carefully to prevent crunching into sand/soil, then prepared with olive oil, black olives, anchovies, garlic, and then cooked in a pot. Yes it will be wilted, but that's how it's made. It's quite yummy and filling. Served over a big slice of French bread.

Real picture coming soon.

Ingredients for two
2 med/small heads Caesar salad – you want to make sure they are nice ones
Olive oil
Black olives – sliced
Anchovies – small tin, minced
8-10 cloves garlic – minced

The making of...

Wash salad carefully. Rinse it a number of times to remove all soil from the bottom. You might want to fill your sink with cold water and put the salads in to release the soil. Drain to release as much water as possible. Put salads in a pot/container to hold them upright so that you may stuff them.
Drizzle about one or two ounces over top the salads to coat well in and out.
Stuff leaves with black olives, anchovies, and garlic.
Snugly tie the salad tops with kitchen string to keep the filling from falling out when cooking.
Put salads in a pot large enough to accommodate them snugly when laying them down – not too large, not too small.
Add about 1/4" water in the bottom of the pot.
Cover and cook over med. heat for about 15-20 min. – or until they shrink and wilt. By then, there will be about 1-1 1/2" juice in bottom of pot.
Serve over a thick/crusty slice of bread. French bread works really. Don't forget to remove the strings.
Pour juice over salads and enjoy.