Who doesn’t love a ceaser?Posted: April 12, 2011
Well maybe a few people, but I am not one of them. There is risk involved in ordering this dish because a caesar can go oh so wrong resulting in a calorie-laden fiasco with too much bottled dressing, heaps of cheese, and generic croutons. A good caesar is rich and satisfying with that iconic dressing covering the coldest, crispest tears of romaine. When you find a good one, its culinary gold. Well folks, I have found one and in the interest of full disclosure, I must tell you it is vegan. Imagine that. I made this recipe, from the wonderful cookbook The Kind Diet by Alicia Silverstone, for dinner last night. I wasn’t sure what to expect as I am not vegan myself and havent taken immediately to all vegan recipes in the past. Let me assure you folks, this is one of the good ones. This salad is a healthier alternative that does not compromise lux taste one iota. It is rich and creamy and tangy- just enough. Give it a shot next time you want an amazing, decadent yet healthful salad. Sky is the limit with veggies or meat that you might want to add but here are the basics:
2 Tbsl blanched almonds (soak almonds in water for 20 minutes and remove skins)
3 Garlic cloves minced
2 Tbsl soy
3 Tbsl dijon mustard
1 Tbsl tahini (this is a paste made from sesame seeds and can be purchased at any whole foods)
3 Tbsl fresh lemon juice
2 Tbsl extra-virgin olive oil
Fresh pepper to taste
3-4 slices of french bread, cubed to equal 1 1/2 Cups (or whatever god bread you can get your hands one, whole wheat preferably)
Drizzle of Olive oil
1/2 Tbsl dried rosemary
1/2 Tbsl Garlic powder
1/2 Tsp Sea Salt
Preheat oven to 325. Place bread in large bowl, drizzle with olive oil & toss to coat. Mix spices together and sprinkle over bread, tossing again to coat. Spread in single layer on cookie sheet and bake for 10-15 minutes. Cool.
Place all dressing ingredients in blender and process until smooth.
Rip 1 huge head or 2 smaller heads of romaine, toss with dressing and croutons, sprinkle with fresh ground pepper and serve.