We had a spaghetti dinner tonight...I used my basic tomato sauce and a little TVP for "bolognese" style. This salad was an after thought, but it was the star for sure. I didn't have any capers, so I use a dill pickle.I cubed up some flax bread , with a quick toss in olive oil and a few spices, on a baking sheet in the oven for 6 minutes and you got croutons. I added toasted pumpkin seeds for a little twist. I am sure that there is many types of caesar dressing, this is what I threw together.
- 1 clove garlic
- 1 medium pickle- chopped
- 1/4 cup soy milk
- 2 tsp Dijon mustard
- 1/2 lemon-juiced
- vegetable oil
- sea salt
- freshly ground pepper
In a blender put all ingredients except for oil. Blend. Remove lid and slowly pour oil into pickle mixture, until thickens to a creamy consistency. Pour into a jar and keep in the fridge for up to 5 days.
I love Caesar salad. Pumpkin seed sounds like a great addition!
ReplyDeleteHi Sook...I am a lover of the Caesar as well, but I never liked the traditional type with the anchovies, ewww :) The pumpkin seeds are a nice touch, thanks
ReplyDeleteLOve it and LOVE pumpkin seed sin anything. Try a few shakes of smoked sea salt next time...it adds an amazing complex caesery taste. :)
ReplyDeletexoxo
ooo...smoked sea salt..YES! I will try that next time, thanks:)
ReplyDeleteA peanut butter and jelly sandwich without the jelly isn't a PB&J any more. A "caesar " salad without the dressing (there is a total of 1 caesar dressings) is just a salad.
ReplyDeleteTony
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