• Choose a category
• All
• Classic-Fiction

By Root 1077 0

ground almonds provide a texture similar to that of grated hard cheese, and capers bring on that essential briny flavor. Fresh, homemade croutons bathed in roasted garlic and olive oil really make this and are super-easy, so don’t substitute lame store-bought ones if you can help it. (Be sure to roast a bulb of garlic in advance so that you can get on with the crouton recipe—see page 32.) Be generous when applying the Caesar dressing to the salad, as this dressing recipe makes a lot.

➣Leftover salad, dressing, and grilled tempeh or tofu make an amazing filling for homemade Caesar salad wraps. Just tuck and roll up filling ingredients into your favorite flatbread and eat ASAP.

Caesar dressing: ⅓ cup slivered or sliced blanched almonds

3-4 cloves garlic, peeled and crushed

¾ pound silken tofu (preferably fresh, not vacuum-

packed)

¼ cup olive oil

3 tablespoons fresh lemon juice

1 heaping tablespoon capers

4 teaspoons caper brine

1 teaspoon sugar

½ teaspoon mustard powder

Salt

Croutons: ¼ cup olive oil

4 cloves roasted garlic (page 32)

1 tablespoon fresh lemon juice

1 medium-size loaf French or Italian bread (little less

than 1 pound), stale and torn or sliced into bite-

size pieces

¼ teaspoon salt

Salad: 1 large head romaine lettuce, chopped

Freshly cracked black pepper

Handful or two of spinach and arugula, torn into

bite-size pieces

PREPARE THE dressing: Pulse the sliced almonds in a food processor or blender until crumbly. Empty the ground almonds into an airtight container that you’ll be using to store the finished dressing. Blend the garlic, tofu, and oil in the food processor or blender until creamy. Add the lemon juice, capers, caper brine, sugar, and mustard powder, and pulse until blended. Adjust the lemon juice and salt to taste. Pour into the container with the ground almonds and whisk to combine. Cover and allow the dressing to chill in the refrigerator for a minimum 30 minutes, optimally 1 to 1½ hours.

WE like to add a little spinach and arugula to this Caesar salad—the rich dressing contrasts perfectly with these bitter greens—but it’s not essential. Make an entrée out of it by tossing cubed, grilled tempeh or tofu (page 97) and grilled mushrooms, asparagus, or leeks. Other optional add-ins include roasted red peppers (pages 26-28), shredded red cabbage, shredded carrot, steamed or roasted green beans, or slivered toasted almonds.

While dressing is chilling, prepare the croutons: Preheat the oven to 400°F. Combine the olive oil, roasted garlic, and lemon juice in a large bowl. With a fork or immersion blender, mash or blend the mixture until creamy. Add the torn bread and toss to coat each piece with the oil mixture. Spread onto a rimmed baking sheet, sprinkle with salt, if desired, and bake for 12 to 14 minutes until golden brown. Toss the croutons twice during the baking process. Remove from the oven and cool the croutons on the baking sheet.

To assemble the salad, place in a large bowl 2 to 3 cups of lettuce/greens per individual serving (amount depending on whether it’s a side or entrée). If using, add vegetables, tempeh, and so on. Ladle on ⅓ cup of the dressing (or more or less to taste), and use kitchen tongs to toss the greens and coat them with dressing. Add the warm croutons, toss again, and transfer to a serving dish. Sprinkle with a little freshly cracked pepper. If not serving right away, warm croutons in 300°F oven for 5 to 8 minutes before adding to the salad.

CORN AND EDAMAME-SESAME SALAD

SERVES 4 TO 6

TIME: 45 MINUTES

This salad is ridiculously simple yet so satisfying—it’s nutty, salty, fresh tasting, and crisp. We like to munch on it as a snack throughout the day but it’s also a perfect accompaniment to an Asian-inspired meal. Try it alongside Butternut Squash Rolls (page 50) for a delicious cold summer dinner. If you like, serve over a bed of baby greens. For an even heartier salad, add two thinly sliced avocado halves right before serving.

Dressing: 2 tablespoons toasted sesame oil

1 tablespoon rice vinegar (regular