Inspired by a fresh head of romaine from our CSA, I tossed together a caesar salad. Instead of crutons we had this odd flatbread called Torta de Aceita. I was trying to find something crouton-ish at Wilson Farm and it looked intriguing. Turns out it’s like a crackery, olive-oil shortbread, with anise seeds and sugar sprinkled on top. Very tasty, but not exactly something you would toss with a ceasar salad.
Dish #2 was just some chopped roma tomatoes tossed with Mozzarella Di Buffala, basil and a splash of balsamic vinegar.