Caesar Salad
Classic flavours with out a few classic ingredients. This vegan approved salad dressing is an award winning recipe (seriously!) and it’s my go-to Caesar dressing even when I’m craving the real deal. Oh, and real bacon bits are allowed here...unless you'd prefer to keep it completely vegan, of course.
- 3/4 cup Organic medium-firm or soft tofu (avoid firm/extra firm)
- 1/4 cup Olive oil
- Juice of one lemon, approx.
- 1 tbsp red wine vinegar
- 1 tbsp yellow or white miso paste
- 1 tsp Dijon mustard
- 1 tsp. Worchestershire sauce (vegan version available)
- 1 tbsp minced garlic about 2 cloves
- 1/4 tsp ground black pepper
- 1/2 tsp sea salt
- Freshly grated Parmesan cheese (optional)
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Combine all ingredients in blender or food processor and puree until smooth. Toss enough to coat prepared lettuce. Top with Parmesan,, plus croutons or crunchy chickpeas and/or chopped cooked bacon, if you like.
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Refrigerate leftover dressing in tightly sealed jar or container. Will keep for 2 weeks.
Makes 1 cup dressing. One regular head of Romaine lettuce (washed, dried and torn) will serve 6 people as a side salad.
Crunchy Chickpeas can be a gluten-free alternative to croutons. Find the recipe under Shakes and Snacky Stuff.
This recipe was given a Golden Whisk Award by Toronto Star in 2009, after being created for Toronto Food Share's Good Food Cafe; a project Kate was actively involved in, feeding elementary school children a wholesome lunch each and every day 🙂
Hi, I'm Katie!
I am a nutritionist, chef, mom to two little ones, and a lover of food!
I hope you enjoy my recipes and food blog. Feel free to reach out if you have any questions.