I haven’t made this salad in quite some time but after receiving this text from my bestie last week I was inspired to whip one up.
(don’t mind the text typo, auto correct doesn’t get everything right lol)
This recipe is adapted from Alicia Silverstone’s “The Kind Diet”.
It’s pretty quick & easy and always delicious… okay not always, once I added WAY too much garlic. (Apparently too much garlic IS possible sometimes lol)
So here is how it’s done
You will need:
1 head of romaine lettuce torn into bite sized pieces
+
Dressing:
- 2 tablespoons blanched almonds
- 2 garlic cloves
- 3 tablespoons Dijon mustard
- 2 tablespoons (gluten-free) Tamari/Soy Sauce
1 tablespoon tahini
(I made my own with 1 tbsp Sesame seeds added to food processor with 2 tbsp of oil) - 3 tablespoons fresh squeezed lemon juice
- 2 tablespoons extra-virgin olive oil
- 1⁄2 sheet nori, broken down into small pieces (I just crumble it in my hands over top of the salad)
Combine all ingredients in a food processor or blender, add small amounts of water to desired consistency; process until smooth and well blended.
Add dressing to the lettuce, sprinkle with nori & any protein of your choice.
I chose to fry strips of tofu to mimic the traditional addition to Caesar salad, and then my Gluten-Free Bestie added to the deliciousness with a DAIYA Cheese Pizza!
Friday was tastbud heaven that’s all I have to say about that!
Oh, and of course a glass (or two) of Vino. hehe.
Also, You may be wondering how caesar salad is not vegan?
Well regular caesar dressing usually calls for eggs yolks, and some dressing actually includes anchovies.
I hope you try this, and love it as much as we did!!
So much caesary, dairy free cheesy
Love to you!
Janine ♥
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