Tuesday, 19 January 2010

Kinda Caesar Salad

Kinda Caesar Salad 1

Here's a quick dinner that we had during our hothot weather in the last week. It's half based on Jamie Oliver's Warm Bread Salad (aka Jamie's version of fattoush) and the Caesar Salad from Veganomicon. Obviously, this version isn't vegan but it is very easy to rid it of vegan-unfriendly things.

I make my croutons by cutting/tearing bread (rye bread in this instance) and putting them in a bowl with olive oil, lemon juice, a clove or two of garlic, pepper and a touch of salt. In terms of proportions, enough oil so that they all get a bit of a coat, a good slug of lemon juice and the rest to your taste. I put them in the oven until crouton-y which, generally speaking, is how long it takes to put the rest of the salad together.

I hard-boil some eggs (put the eggs in the cold water, cook for 12 minutes) and I break the woody ends off the asparagus, add it to the egg boiling water until it looks bright green (the asparagus, although the water will also go a bit green) and then put it into some cold water to keep it nomtastic.

Then, lettuce, snowpeas, tomatoes, dutch carrots, capers and the croutons go into a bowl. I dressed this salad with only lemon juice but you can use the delicious dressing below and then I lay the asparagus pseudo-artistically on top, broken up eggs and shaved parmesan.

Quick, easy and delicious. Winner.

Kinda Caesar Salad 2

Caesar Dressing (from Veganomicon)

1/3 cup blanched almonds
3-4 cloves garlic, crushed
350g silken tofu (conversion from pounds - I think I ended up using just 1 small pack of silken tofu)
1/4 cup olive oil
3 Tbsp lemon juice
1 Tbsp capers
4 tsp caper brine
1 tsp sugar
1/2 tsp mustard powder

Pulse almonds in a food processor until crumbly. Empty the ground almonds into an airtight container. Blend the garlic, tofu and oil in the food processor until creamy. Add the lemon juice, capers, brine, sugar and mustard powder and pulse until blended. Add lemon and salt to taste. Pout into the almonds and whisk to combine. Chill for at least 30 minutes before serving.

This kept well in the fridge for a week or so and probably would have lasted longer (but there wasn't any left to check and see).

1 comment:

essie said...

omg i love this salad. it was so good!