Eccentric Caesar Salad Recipes

ECCENTRIC CAESAR SALAD

Steps:

• to make the dressing: Combine the cashews, oil, lemon juice, yeast, mustard, garlic, salt, curry powder and pepper in a food processor and add ¼ cup plus 3 tablespoons warm water. Process until the mixture is very smooth, 2 to 3 minutes, scraping down the sides of the bowl once or twice. * This recipe makes extra dressing that you can store in an airtight container in the refrigerator for up to 1 week. to make the salad: Toss the romaine with ½ cup of the dressing. Add more to taste if desired. Divide the lettuce among 6 plates, and top each with some of the croutons, avocado, hemp seeds and capers. Serve immediately. Excerpt from book: This delicious Caesar salad would never have been created if my daughter Marea and I hadn't dreamed up the idea of writing a cookbook exclusively featuring 100% plant-based recipes. Until then, I'd assumed that a perfect Caesar had to include an egg yolk and Parmesan cheese. Not so! Marea's innovative recipe pairs two very healthy ingredients to make a creamy and flavorful dressing: raw cashews and nutritional yeast. Nutritional yeast flakes are nutrient-dense and have a wonderful cheesy flavor. Because Marea added a pinch of curry powder to the dressing, we call it "eccentric," but this unexpected spice is subtle and just makes it extra flavorful. Hemp seeds are another uncommon ingredient in this recipe. These delicious little morsels look like sesame seeds, taste similar to pine nuts and are packed with protein and healthy omega-3 fatty acids. We sprinkle them on this salad instead of cheese, and now I eat them every day at home. Both hemp seeds and nutritional yeast are available at natural food stores and online. What I learned from writing Straight From the Earth is that my use of animal products in cooking is habitual-not essential. When I committed to creating meals that were 100% plant-based, I began producing scrumptious food that is extra healthy with much less impact on the Earth's resources. The food tastes great and makes me feel good. This Caesar is a great example. Just one small serving has 13 grams of protein, a third of your day's recommended amount of fiber, 80% of your vitamin A and 40% of your vitamin C. And vegan food never has any cholesterol! Marea said, "When I created this Caesar salad, I did a silly dance around the kitchen. Seriously, it is that good!" Topped with croutons, capers, avocado and hemp seeds, this dynamic salad will delight your taste buds. Excerpted from Straight from the Earth: Irresistible Vegan Recipes for Everyone by Myra Goodman and Marea Goodman (Chronicle Books, March 2014). Myra Goodman, with her husband, Drew, founded Earthbound Farm on their 2½-acre backyard in 1984. She and her husband live on their original farm in Carmel Valley, California. Marea Goodman grew up on the farm where Earthbound Farm began, and learned to cook surrounded by an abundance of fresh organic produce. She now lives in Oakland, California, and is an apprentice midwife.

ECCENTRIC CAESAR SALAD

Steps:

• Combine the cashews, oil, lemon juice, yeast, mustard, garlic, salt, curry powder, and pepper in a food processor and add 1/4 cup plus 3 tbsp/75 ml warm water. Process until the mixture is very smooth, 2 to 3 minutes, scraping down the sides of the bowl once or twice.
• Toss the romaine with 1/2 cup/120 ml of the dressing. Add more to taste if desired. Divide the lettuce among six plates, and top each with some of the croutons, avocado, hemp seeds, and capers. Serve immediately.

CLASSIC RESTAURANT CAESAR SALAD

Steps:

• Mash garlic with anchovies in a large salad bowl. Whisk lemon juice, red wine vinegar, Dijon mustard, egg yolk, and Worcestershire sauce into the anchovy mixture until mixture is smooth and creamy. Gradually whisk olive oil into the dressing, pouring the oil into the dressing in a thin stream while stirring constantly. Season with salt and black pepper.
• Gently mix romaine lettuce and Parmesan cheese into the dressing until thoroughly coated; serve salad topped with croutons.

ECCENTRIC CAESAR SALAD RECIPE

Steps:

• To make the dressing: Combine the cashews, oil, lemon juice, yeast, mustard, garlic, salt, curry powder, and pepper in a food processor and add ¼ cup plus 3 tablespoons warm water. Process until the mixture is very smooth, 2 to 3 minutes, scraping down the sides of the bowl once or twice.
• Toss the romaine with ½ cup of the dressing. Add more to taste if desired. Divide the lettuce among six plates, and top each with some of the croutons, avocado, hemp seeds, and capers. Serve immediately.

CLASSIC CAESAR SALAD

Steps:

• Stick the garlic onto the tines of a fork. Rub the garlic all over the inside of the large bowl that you will use to make your dressing, thoroughly coating. Set aside the garlic clove for another use.
• Add the anchovies and salt to the large bowl and mash them to a paste with the fork. Add in the egg yolks, lemon juice, mustard and Worcestershire and vigorously mix with the fork. Stream in the olive oil while whisking. Mix in the Parmesan and pepper.
• Add the romaine leaves to the dressing and mix to coat the leaves. Divide the lettuce onto 4 plates, then garnish with shaved Parmesan and additional anchovies.

TRUE ORIGINAL CAESAR SALAD

Steps:

• Heat oven to 400 degrees F.
• Put bread on an ungreased baking sheet, bake until crisp, 30 minutes.
• Baste bread with 1 1/2 tbsp of olive oil.
• return to oven to brown 15 minutes.
• Crush together the garlic and anchovy filets,gradually add 1 tbsp of oil.
• Spread this mixture on the toasted bread& cut into cubes, set aside.
• Cover the egg in boiling water and cook for 1 minute only.
• Tear the lettuces leaves into a salad bowl,worcestershire sauce and any remaining oil In the last minute toss in the bread crumbs and the parmesan cheese.
• Toss and serve- do not let the croutons get soggy.

CLASSIC CAESAR SALAD RECIPE BY TASTY

Steps:

• Make the classic caesar dressing: On a cutting board, chop the garlic and anchovies together to combine. Sprinkle with the salt. Use the side of a knife to chop and mash the mixture into a smooth, homogeneous paste. Transfer the paste to a medium bowl.
• Add the egg yolks and mustard to the bowl with the garlic anchovy paste. Whisk until the egg yolks lighten in color and become airy, about 2 minutes. While whisking continuously, drizzle in the vegetable and olive oils until the dressing is thick and emulsified. Whisk in the lemon juice; the dressing should loosen a bit but will still be thick enough to liberally coat the back of a spoon and should fall in ribbons when drizzled. Stir in the Parmigiano-Reggiano cheese, black pepper, and salt to taste. The dressing will keep in an airtight container in the refrigerator for up to 3 days.
• Make the croutons: Preheat the oven to 400°F (200°C).
• In a medium bowl, toss the torn bread with the olive oil, salt, and pepper. Scatter across a baking sheet and bake for 8-10 minutes, turning the pan halfway through, until the croutons are golden brown and crispy on the outside but still tender on the inside.
• Assemble the salad: On a serving platter or in a large bowl, arrange half of the little gem leaves and season with a pinch of salt. Drizzle with ⅓ cup of the dressing and top with half of the Parmesan the croutons. Repeat with the remaining ingredients to make another layer, adding more dressing to taste. Season with pepper. If desired, top with the protein of your choice, such as chicken, salmon, or shrimp. Serve immediately.
• Enjoy!

AN EVEN GREATER CAESAR SALAD

Steps:

• Mince 3 garlic cloves in processor. Add mayonnaise, anchovies with capers, 2 tablespoons Parmesan cheese, lemon juice, Worcestershire sauce and mustard and process to blend. Transfer to medium bowl. Season with salt and pepper.
• Heat oil in heavy large skillet over low heat. Cut remaining 4 garlic cloves in half. Add to skillet and cook until garlic is golden brown, stirring frequently, about 8 minutes. Using slotted spoon, remove garlic form skillet and discard. Add bread cubes to skillet and cook over low heat until golden brown, stirring frequently, about 15 minutes. Remove from heat. Season with salt and pepper. Cool to room temperature.
• Place lettuce in large bowl. Toss with enough dressing to coat. Add remaining 1/3 cup parmesan cheese and croutons and toss gently to blend. Divide salad among 4 plates and serve.