Mrs Cubbison’s Easter Creations

When given the opportunity to make an Easter Creation out of Mrs. Cubbison’s Salad Croutons or their stuffing mix I was right on board.  I have not really gotten into my Easter creations yet so this would jump start the process right!!

To see what others are coming up with or to share your own ideas,  check out Mrs. Cubbison’s website or Facebook Page.

My kids were thrilled when we were sent the Caeser Salad croutons in our package from  My kids order caesers whenever possible.

But the trick then became how to make this an Easter Creation?  My daughter suggested shaping the salad into an egg shape and decorating with the croutons etc.  Brilliant!  I used Barefoot Contessa’s recipe for her Caeser, using roasted tomatoes.  (parents enjoyed this but not so much the kids)  **Her recipe makes enough dressing for 2 large salads.  I used the pre-made Croutons also.

2 pints cherry tomatoes  (I used one)
Good olive oil
Kosher salt
Freshly ground black pepper
2 large heads romaine lettuce
1 cup freshly grated Parmesan

For the dressing:
1 extra-large egg yolk at room temperature*
2 teaspoons Dijon mustard
2 large cloves garlic, chopped
8 to 10 anchovy fillets (optional)
1/2 cup freshly squeezed lemon juice (3 lemons)
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups good mild olive oil
1/2 cup freshly grated Parmesan cheese

Preheat the oven to 400 degrees F.

Place the tomatoes on a baking sheet and coat with olive oil. Sprinkle with salt and pepper. Roast for 15 to 20 minutes, until soft.

Wash the lettuce leaves carefully and spin-dry in a salad spinner. Stack the leaves on a cutting board and cut them crosswise into 1 1/2-inch slices. Place them in a large mixing bowl.

For the dressing, place the egg yolks, mustard, garlic, anchovies, lemon juice, salt, and pepper into the bowl of a food processor fitted with a steel blade. Process until smooth. With the food processor running, slowly pour the olive oil through the feed tube (as though you were making mayonnaise), until thick. Add the grated Parmesan cheese and pulse 3 times.

Toss the lettuce with enough dressing to moisten well. Add 1 cup grated Parmesan and toss. Divide the lettuce among 6 or 8 plates and sprinkle with the pancetta roasted tomatoes. Serve at room temperature.

All these ingredients can be made in advance. Be sure they’re room temperature when you assemble the salad.

If you’re nervous about raw egg yolks, substitue 2 tablespoons of real mayonnaise.

Pancetta is Italian bacon. You can find it in your Italian grocery or a specialty food store. Insist that it’s vut 1/2-inch thick.

* Raw Eggs

Food Network Kitchens suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with

intact shells, and avoid contact between the yolks or whites and the shell.

The Stuffing recipe was not as successful.  Half the family enjoyed the stuffing the other half did not.  I enjoyed the combination but I guess I was trying to feel better about my decision to make this.  I will give you Apricot and Sausage dressing recipe only.  It will pair nicely with poultry or even ham.


1/2 cup chopped celery
1/2 cup chopped onion
1 half of the package of stuffing mix
2 sausage patties
1/2 cup chopped dried apricots
1 3/4 cups of chicken stock, water or apple juice
1/4 cup of olive oil

Saute the celery and onion in the oil until transulent.  Add the precooked patties and stir until warmed.  Add the mix and apricots and stir well.
Cook in a preheated 350 degree oven for  20 minutes for a crispy top.

I received one or more of the products mentioned above for free using Regardless, I only recommend products or services I use personally and believe will be good for my readers.