Source: Care 2 Make a Difference Website: www.care2.com
Adapted from Canyon Ranch Cooks, by Barry Correia, Scott Uehlein, and
the Kitchen Staff of Canyon Ranch (Rodale Press, 2001).
Most Caesar salads call for anchovies, but this fabulous vegetarian version
uses tofu instead, with a combination of flavourful ingredients that make
for the tastiest and creamiest Caesar around!
For the Dressing:
185g silken firm tofu, about 3/4 cup
1/3 cup fresh lemon juice
1/2 cup water
1 teaspoon minced fresh garlic
2 tablespoons capers, drained
1/4 cup nutritional yeast
2 teaspoons Dijon mustard
Pinch black pepper
Pinch salt (optional)
For the Croutons:
2 teaspoons water
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon ground oregano
2 slices whole-wheat or multi-grain bread
For the Salad:
1 1/2 heads Cos lettuce, cut into bite-size pieces
1 cup dressing
4 tablespoons freshly-grated parmesan cheese
1. Puree silken tofu in a blender on medium until smooth.
2. Add lemon juice and water to continue to blend
3. Add remaining dressing ingredients and continue too puree until smooth.
Place in airtight container and refrigerate.
4. Preheat oven to 400F. Lightly spray a baking sheet with olive oil.
5. In a small bowl, combine water with spices. Using a pastry brush, lightly
coat one side of bread slices with spice mix. Cut bread into 1-inch pieces
and spread on baking sheet.
6. Bake in oven for 10 to 15 minutes or until bread cubes are crisp and
dry.
7. In a large bowl, combine cos lettuce with dressing and toss lightly.
Divide into 4 equal portions and place on large plates. Top each salad
with 1/4 of croutons and 1 tablespoon freshly-grated Parmesan cheese.
Serves 4.
