Monday, 13 June 2011

Caesar Salad - My way!

I absolutely love Ceasar Salad! But the shop bought dressing are calorie laden and full of dairy product, which is not on my menu. So here is my version with a little help from Rip Esselstyn and Kris Carr. 
But as always pimped by me.

Start with your croutons. Heat the oven to 150 degrees and chop some wholegrain bread into little squares, that could be gluten-free read as well. Spray the croutons with olive oil and Braggs liquid aminos. Sprinkle with 1 tsp garlic powder, 1 tsp onion powder and some freeze dried parsley. Toss it around, spread out on a baking tray and into the oven for 5 - 10 min. The amount of spices depend of course on how big the portion of croutons are.
Remember to keep an eye on them, you want them golden brown, but not burned.

Now the so delicious dressing :

  • 1/2 Cup Vegan mayonnaise  - egg free mayonnaise
  • 1 tsp Dijon Mustard
  • 1/2 tsp garlic powder
  • the juice from 1/2 small lemon
  • 1 tsp Nutritional yeast
  • Dash of Lea and Perrins Worcestershire sauce
  • a dash of fish sauce - optional.
  • Salt and pepper to taste.
Blend the dressing, add water to get the right consistency. Drizzle it over a big bowl of Romaine and/or other mixed green lettuces.
Mix gently and shatter your croutons on the top before serving. Enjoy!!