With the weather warming up here in Sacramento, I have been becoming more and more open to the idea of experimenting with raw food. Not that this salad is raw… but hey, it’s close enough! Baby steps, right?
I remembered a delicious salad dressing we made in culinary school… a vegan version of a caesar dressing. I flipped through my school cook book and found the recipe, and then made a salad to go along with it.
Here is the recipe from my Bauman College Natural Chef Cookbook, which I more or less followed (this make a lot of dressing):
- 1 ounce tofu, soft
- 3 cloves garlic, peeled
- 1 sheet nori, toasted and crumbled
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice (I used the juice from one medium lemon)
- 1 1/2 tablespoons balsamic vinegar
- 1 tablespoon miso, white (I used a mild red miso)
- 1 tablespoon dijon mustard
- 1 tablespoon capers
- 1 teaspoon tamari soy sauce
- 1/2 teaspoon umeboshi paste
- 1/2 teaspoon sea salt
- 1/4 teaspoon white pepper (I used black pepper)
The salad consisted of romaine lettuce, carrot, cucumber, grape tomatoes, sauteed tofu, and toasted sunflower seeds, tossed in the dressing and liberally sprinkled with pumpkinseed parmesan. The dressing is really good, nice and tangy like the emperor would prefer himself, and the pumpkinseed parmesan makes it especially caesar-y! This salad is a satisfying meal on it’s own.
Sometimes we are minimalists and just leave the salad at romaine lettuce, sauteed tofu, and grape tomatoes. I can’t say which way I prefer, I guess it depends on my mood.