1 large head romaine lettuce, washed, dried and chopped into bite-size pieces
Croutons:
1 day-old nonfat baguette, in 3/8-inch dice
Caesar dressing:
1/2 cup soft tofu (or add water to firm tofu and mix in blender)
2 tablespoons grated Parmesan-style soy cheese
1/8 teaspoon horseradish
1/8 tablespoon honey
1 tablespoon lemon juice
1 tablespoon red wine vinegar
2 teaspoons Dijon mustard
1 garlic clove, minced
1/8 teaspoon black pepper
Croutons: Preheat oven to 375 degrees. Put diced baguette on a baking sheet and bake until golden brown, about 10 minutes.
Caesar dressing: Put all ingredients in a bowl and whisk to blend, or puree.
To assemble salad: Put romaine in a salad bowl. Add 1 cup croutons and half of the dressing. Toss well to coat leaves evenly with dressing. Serve immediately.
Serving size: 1/4 head romaine, 1/4 cup croutons, 2 tablespoons dressing
Chef Jean Marc Fullsack
Thursday, April 05, 2001
