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Orange-Sesame Vinaigrette

SERVES 4 • ACTIVE TIME: 10 MINUTES • TOTAL TIME: 10 MINUTES

PER SERVING

(ABOUT ¼ CUP):

Calories: 50

Calories from fat: 30

Total fat: 3.5 g

Saturated fat: 0 g

Trans fat: 0 g

Total carb: 5 g

Fiber: 0 g

Sugars: 4 g

Protein: 0 g

Cholesterol: 0 mg

Sodium: 100 mg

Vitamin A: 0%

Vitamin C: 40%

Calcium: 0%

This dressing is heavenly; fruity, toasty, spicy, and tangy. Toasted sesame oil is kind of a godsend for dressings because it has so much flavor and a little goes a long way.

¾ cup freshly squeezed orange juice (2 to 3 navel oranges)

2 tablespoons red wine vinegar

1 tablespoon toasted sesame oil

⅛ teaspoon salt

1 teaspoon hot chili sauce, such as Sriracha

1 teaspoon Microplaned or finely minced fresh ginger

Vigorously mix together all the ingredients. Just mix them right into a measuring cup so as not to use too many dishes. If you’re using the dressing for a grain salad, you can also mix it directly into the large mixing bowl that you will use to prepare your salad. Keep refrigerated in a tightly sealed container until ready to use.

INGREDIENT SCAVENGER HUNT

Make sure your sesame oil is labeled “toasted sesame oil.” Toasting the seeds brings out a lot of bold flavor, where regular sesame oil might just fall flat. It’s usually found in the oil section of the supermarket, although sometimes it can be found in the Asian aisle.

Caesar Salad with Eggplant Bacon

SERVES 4 • ACTIVE TIME: 20 MINUTES • TOTAL TIME: 30 MINUTES

(CAN BE MADE GLUTEN FREE IF USING GF TAMARI IN PLACE OF SOY SAUCE)

PER SERVING

(¼ RECIPE):

Calories: 100

Calories from fat: 45

Total fat: 5 g

Saturated fat: 1 g

Trans fat: 0 g

Total carb: 12 g

Fiber: 5 g

Sugars: 3 g

Protein: 4 g

Cholesterol: 0 mg

Sodium: 840 mg

Vitamin A: 170%

Vitamin C: 45%

Briny Caesar dressing meets smoky eggplant slices in this spin on the classic Caesar. I love all the texture going on, with the crunchy fresh romaine, creamy dressing, and the eggplant bacon—crisp in some places, chewy in others. To make this into more of an entrée salad, add some of Basic Baked Tofu (page 144) or a handful of chickpeas.

EGGPLANT BACON:

½ pound eggplant

2 tablespoons soy sauce

½ teaspoon liquid smoke

SALAD:

8 cups chopped romaine lettuce

1 recipe Caesar Chavez Dressing (recipe follows)

Preheat the oven to 425°F. Cover a large baking sheet with parchment paper.

Prep the eggplants while the oven is preheating. I slice them into half-moons because it’s the easiest shape to slice consistently. Aim for eggplants that are around 4 inches in diameter at their widest. Cut off the stem and the bottom, then cut the eggplant in half lengthwise. Lay the eggplants halves cut side down, and cut into about ⅛-inch-thick slices. Don’t worry if your slices are a bit irregular; that just adds to the texture, which should be varied between tender and chewy to smoky and crisp. What we’re going to do is bake them at a high temperature with just a bit of nonstick cooking spray, then let them cool, then give them smoky salty flavor and reheat.

Place the eggplant strips in a single layer on the parchment paper. Spray lightly with cooking spray. Place in the oven and bake for about 8 minutes, keeping a close eye.

Remove the pan from the oven and flip the eggplant slices. They should be browning already, and if any are slightly burnt, don’t worry. Just transfer them to a plate to let cool. Return the remaining slices to the oven for about 3 minutes.

Remove from the oven. The eggplant should be dark brown to burnt in some places, and yellowish white and tender in others. Transfer to a plate to let cool.

Lower the oven temperature to 350°F. When the eggplant is cool enough to handle, mix the soy sauce and liquid smoke together in a bowl. Dip the eggplant slices into the mixture and return them to the baking sheet. Bake for about 3 more minutes, until heated through. Serve within the next few hours.

Assemble the salad: Pour the dressing into a large mixing bowl. Add