Makes 4 Servings
Baby Romaine Caesar Salad
- 4 heads baby romaine lettuce (washed and cut)
- Garlic croutons
- Caesar dressing
Directions Trim the baby romaine, separate the leaves and
wash and dry them.
Garlic Croutons
- 1 teaspoon minced garlic
- 1 tablespoon olive oil
- Sea salt and freshly ground black pepper
- 1/2 loaf of French or Italian country bread, cut into 1/2-inch
cubes
Directions Preheat the oven to 450 degrees F.
Mix the garlic, olive oil, salt, and pepper in a medium bowl.
Add the bread cubes and toss with the seasoning. Spread the cubes
onto a baking sheet and bake for 12-15 minutes, stirring once
or twice, or until the croutons are lightly browned and crunchy.
Remove from the oven and cool. Trim the baby romaine, separate
the leaves and wash and dry them.
Eggless Tofu Caesar Dressing
- 3 medium red potatoes, peeled and cooked until tender
- 1 cup silky tofu
- 1 bunch green onions
- 1/2 cup cilantro leaves
- 1 teaspoon garlic
- 1 tablespoon Dijon mustard
- 1 tablespoon fish sauce *
- 1 teaspoon lime juice
- 3 cups water
Directions Combine the above ingredients in a blender and
purŽe until the mixture reaches a smooth consistency.
Note: The fish sauce
can be left out of the dressing if you wish to serve as a vegetarian
salad.
Assembly: Toss the romaine lettuce with the Caesar
dressing. Divide the greens among 4 dinner plates. Sprinkle each
salad with croutons.
Copyright © 1996 by Nora Pouillon
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