This creamy, rich and savory Caesar Salad tastes just like your favorite Caesar Salad except that it’s leaner.
The secret in this No Guilt Caesar Salad recipe is using silken tofu as the base instead of egg yolk.
- 4 tablespoons grated Parmesan cheese
- 2 cloves garlic
- 2 tablespoons Dijon mustard
- 1 1/2 teaspoons white wine vinegar
- 1 1/2 teaspoons Worcestershire sauce
- pinch of kosher salt
- pinch of freshly ground black pepper
- 1 cup silken soft tofu
- 2 tablespoons or more of extra virgin olive oil
- 1 bag of Romaine lettuce
- 2 buns
Source: adapted from Alton Brown
Prep time: 20 minutes; Bake time: 15 minutes; Serves 6
|To make the dressing, in a blender or food processor, blend Parmesan cheese and garlic on a low speed.
Next, add the mustard, white wine vinegar, Worcestershire sauce, salt and pepper, and tofu to the blender and blend until smooth.
Add olive oil and blend until the mixture reaches salad dressing consistency. Add an extra tablespoon of oil if needed.
|To make crouton, cut leftover bread or buns into 1-inch cubes until you have 2 cups of cubed bread. Toss with a pinch of salt and pepper and 1 tablespoon of olive oil.|
|Toast in a 350F preheated oven for 15 minutes, or until golden brown.|
|Wash and pat dry lettuce and tear into bite size. Drizzle with dressing.|
|Toss to mix well. Top with home-made crouton and serve.|