Family Story
Soccer Snacks
It is traditional for the parents to provide halftime and post-game snacks for the players at soccer games. The half-time snack is usually something healthy like orange slices or grapes. The after-game snack is usually a dessert, either homemade or store bought, unless the responsible parent that week thinks kids should always eat healthy.
As the kids got older, the teams played in weekend tournaments with two games each on Saturday and Sunday. Often the players and their parents would go out for pizza or hamburgers between the games. But since we did want the kids to eat healthy food between games, the Blue Devils parents would frequently provide homemade meals between the games. The team’s favorite, and the envy of all of the other teams sitting around eating McDonald’s burgers, was Gary Appelblatt’s Caesar Salad. He would bring the fixings and mix in his salad bowl on the sidelines. Nothing was too good for Rachel A., Rachel C., and the Blue Devils.
Source: Gary Appelblatt
Ingredients
- 1-2 heads of Romaine lettue
- 3-4 garlic cloves
- 4 ounces virgin olive oil
- 2 ounces lemon juice
- 2-4 shakes of Worcestershire sauce
- ½ teaspoon mustard
- 1-2 teaspoons mayonnaise
- ¼-½ teaspoon salt – not a whole lot
- ½ teaspoon black pepper – more than salt
- 1 egg – beat and buzz in microwave for 13 seconds
- Parmesan cheese
- Croutons
Instructions
Cut off the bottoms, wash and dry thoroughly (spin, if possible), and tear (don’t cut) the Romaine lettuce.
To prepare the dressing, blend all other ingredients (besides cheese and croutons) in a mixer until garlic is ground up.
Pour dressing over lettuce. Add (lots of) parmesan cheese and croutons to taste and toss together.
Gary’s
Secrets of Success
I only use the good parts of the romaine head. If any leaves don’t look crisp, don’t use them. If it is bitter, use less lemon juice. I never measure. If you like anchovies, use them in the salad.
If all else fails or you need the perfect Caesar salad, call Chef Gary Appelblatt and he will drive to your kitchen and prepare a salad for you and your guests. Leave the back door open and no one will know he is there.
Glenda’s
Secrets of Success
Remember, you can never have too much onions, garlic… I always use a lot more garlic than the recipe specifies. Start by using twice as much as Gary says, and if you like it, add more next time. I also go heavy on the mustard, Worcestershire, and pepper. The tangier the dressing, the better, in my opinion. If you want to make your own croutons, buy tasty bread and leave it out for a day or so. (Costco has delicious garlic bread – and it’ll make Bobby happy.) Cut the bread into ½ inch slices and brush both sides lightly with olive oil. Cut the slices into cubes of approximately ½ inch. Spread them in a single layer on a baking sheet and bake for 10-15 minutes at 350°, turning the cubes over halfway through baking. Let cool.
“You want croutons?!?! I’ll give you croutons!!!”
Bob Claremon
Cooking with the Claremons 
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