A CAESAR WITHOUT THE BRUTUS

A Caesar salad has never been something for which I have burned with desire (something about the raw eggs I expect).  But at Thanksgiving, a meal I shared with some really wonderful artist friends this year, I needed a green dish that could pass muster with some pretty devoted meat eaters.  With a degree of uncertainty I made this, from Alicia Silverstone's fab book "The Kind Diet" - a vegan cookbook with a wonderful tenderness and honesty that is as fun to read and it is to experiment with.  Not only was this salad a rockin' success with the carnivores, I fell in love with (and have craved it since) this salad, too - I am a convert.
Try it!  You will love it!


Dressing
2 tbsps blanched or roasted almonds (I used blanched - they are prettier in the creamy dressing)
3 cloves garlic, minced
3 tbsps Dijon mustard
2 tbsps shoyu (I used Bragg)
1 tbsp tahini
3 tbsps fresh lemon juice
2 tbsp extra-virgin olive oil
1 lrg head of romaine, torn into bite-size pieces
1/2 sheet nori, cut with scissors into 2:x4" strips (this is kind of optional, in as much if your dining friends are afraid of seaweed I'd skip it - the salad will still be wonderful)

Combine the almonds, garlic, mustard, shoyu/Bragg, tahini, lemon juice, oil and 1/4 cup of water in a food processor or blender.  Process until smooth and well-blended (this will be creamy and wonderful.  Don't worry!)

To serve, toss the lettuce and croutons (also optional and recipe follows - yummy but skip if you're worried about carbs) together in a large serving bowl.  Add the dressing and toss to coat.  Sprinkle the nori over the salad and serve right away.

TIP
All the components - croutons, dressing, greens - may be prepared and stored separately in the fridge for up to a week so you can toss together a fresh Caesar for one or two (as mains) or four (as sides) whenever you feel like it!


Croutons
1/2 tsp dried rosemary
1/2 tsp garlic powder (definitely NOT garlic salt)
1/2 tsp sea salt
3-4 slices your fave rustic bread, cut into cubes (about a cup and a half)
olive oil

Preheat your oven to 325"f.  Stir together the rosemary, garlic powder and salt in a small bowl.  Add the bread cubes to a large bowl and drizzle them with the oil.  Toss well to distribute the oil evenly.  Sprinkle the her mixture over the bread and toss again.  Spread in a single layer on a baking sheet and bake for 10 to 15 minutes or until the croutons are dry and lightly toasted.  Cool completely. 

"The People's Potter" and sculptor, Carl Phillis, throwing
my new salad bowl!