Caesar Salad
Yield:: 2 to 4 servings
 
Legend has it that this renowned salad was created in 1924 by Italian chef Caesar Cardini who owned a restaurant in Tijuana, Mexico. Classically, the salad is tossed with a garlic vinaigrette dressing made with Worcestershire sauce, lemon juice, grated Parmesan cheese, croutons, a raw or coddled egg, and anchovies. This more healthful version tastes incredibly like the original-but contains no eggs, dairy products, or anchovies, and it's simple to make using basic pantry staples.
Ingredients
  • CROUTONS: 1½ cups French bread, sourdough bread, or whole grain bread, cubed (remove crusts, if desired)
  • CAESAR DRESSING:
  • 3 Tablespoons Red Star Vegetarian Support Formula nutritional yeast flakes
  • 2 Tablespoons tahini
  • 2 Tablespoons Dijon mustard
  • 2 cloves garlic, pressed or very finely minced
  • 3 Tablespoons fresh lemon juice
  • 1 Tablespoon soy sauce
  • ⅓ cup water
  • 6 to 8 cups (one medium head) torn romaine lettuce leaves
  • ground black pepper (freshly ground, if possible), to taste
  • toasted nori flakes or toasted and crumbled nori sheets, to taste (optional)
  • fresh lemon wedges (optional)
Instructions
  1. Preheat the oven to 350°F. Spread the bread cubes in a single layer on a baking sheet, and bake them until they are dry and lightly toasted , about 15 minutes. (The croutons will not reach their full crispness until they have cooled.) Set the croutons aside.

  2. To make the dressing , place the nutritional yeast flakes, tahini, mustard, and garlic in a medium mixing bowl, and stir them together to make a paste. Gradually add the lemon juice, soy sauce, and water, stirring vigorously with a wire whisk until the dressing is very smooth.

  3. To assemble the salad, place the lettuce leaves in a large mixing bowl. (The larger the better to facilitate tossing.) Pour the dressing over the lettuce, and toss the salad until all the leaves are well coated . Add the croutons and toss the salad again, making sure that the dressing and croutons are well distributed .

  4. Scoop the salad equally onto four salad plates. Garnish each portion with ground black pepper, toasted nori flakes, and lemon wedges, if desired. Serve immediately.

  5. The Cook's Secrets:
  6. Nori is a mild sea vegetable available in natural food stores. Toasting brings out nori's sweet, delicate flavor. If you cannot find nori that is pre-toasted, you can easily toast it yourself over an open gas flame or in a dry skillet until it turns bright green.
Nutrition Information
Calories: 189 Fat: 9 gm Carbohydrates: 20 gm Protein: 9 gm
 

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