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Caesar
Salad
- 1
head Romaine lettuce, broken in pieces
- 1 cup (240 ml) homemade croutons -
French or Italian bread, diced and cooked in olive oil and sprinkled with soy
or rice parm just after removing from heat
- 1/2 cup (120 ml) rice or soy
parm
- 1/4 cup (60 ml) chopped parsley
For the
dressing:
In a blender mix:
- 1 soft avocado
- 3 tbsp (45 ml)
vegetable oil (more to make the dressing lighter)
- 2 tbsp (30 ml) olive
oil
- 1 tbsp (15 ml) vinegar
- 1/2 tbsp (8 ml) lemon juice
- 1/2 tsp
(3 ml) salt
- 1/4 tsp (2 ml) each of sugar, pepper, dry mustard and tarragon
- dash of Tobasco sauce
- 1/2 tsp (3 ml) vegetarian Worcestershire
sauce
- 1 tsp (5 ml) parsley
- 1 chopped shallot (or garlic if you
prefer)
Mix with the dressing with the lettuce.Top with the croutons,
and add a 1/2 cup (120 ml) soy or rice parm and 1/4 cup (60 ml) chopped
parsley. (Note: if you make the dressing ahead, leave it in the blender to be
mixed again just before adding to the lettuce.) Serves
4.
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