Almost Ceaser Salad

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* Exported from MasterCook *

 

Almost Ceasar Salad

 

Recipe By :Totally Dairy-Free Cooking - Louis Lanza

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1/4 cup balsamic vinegar

6 tablespoons Dijon mustard

1/4 cup rinsed and drained capers

1 tablespoon minced garlic

1 tablespoon minced shallots

1/4 cup fresh lemon juice (from 1 to 2 lemons)

6 tablespoons extra-virgin olive oil

6 tablespoons canola oil

1 tablespoon minced fresh parsley

1/4 cup shredded seaweed (agar), or julienned nori

sheets

2 bunches romaine lettuce

sea salt and freshly ground black pepper

2 tablespoons soy Parmesan

 

In a bowl using an electric handheld blender, puree the vinegar, mustard,

capers, garlic, shallots, and lemon juice. Slowly drizzle in the olive and

canola oils. Mix in the parsley and seaweed by hand. Refrigerate. (The

dressing will last in the refrigerator for up to 1 week in an airtight

container.)

 

In a mixing bowl, tear the lettuce into bite-size pieces and season with salt

and pepper to taste. Add the dressing and toss well. Serve on chlled plates

wiith the Parmesan sprinkled on top.

 

Description:

" This vegetarian version sneaks in a surprise taste, shredded seaweed,

giving this salad its traditional anchovy taste without the fish. For

a creamier lower fat version, substitute 1/2 cup soft tofu for half of

the oil. "

 

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Per Serving (excluding unknown items): 220 Calories; 21g Fat (82.2% calories

from fat); 4g Protein; 6g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 157mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 4 Fat; 0

Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0