Caesar Salad

Traditionally the ingredients are put together at the table in a piece of culinary theatre but it really doesn't affect the taste if you can't be bothered!

The dressing is a bit special. The classic recipe is made with raw egg but this can be a problem for pregnant mums and is a complete no-no for vegans. Other non-vegan ingredients in the classic dressing are anchovies, either as a direct ingredient or a constituent of Worcestershire Sauce, and Parmesan Cheese. According to Wikipedia Caesar Cardini, the creator of the Caesar Salad, never used anchovies.

To make 2 servings:

	kcal
1 small head of romaine or cos lettuce	60
2 thick slices white bread	160
50g (2 oz) tofu	72
5ml (1 tsp) Dijon mustard	9
5ml (1 tsp) Worcestershire Sauce or soy sauce	3
10g (2 tbsp) grated parmesan cheese	44
40ml (2 tbsp) lemon juice	10
1 clove garlic	4
20ml (1 tbsp) olive oil	119
1 pinch each of salt, pepper and sugar	5
Total	486

Around 245 kcal per serving

Separate the lettuce into separate leaves, washing them in clean water. make sure that the lettuce is crisp, soaking in clean water if necessary. I like to serve the leaves whole, but you can tear them into smaller pieces if you like. Discard any leaf that is not crisp and good looking.

The easy way to make croutons is to spread pieces of bread on a baking tray, sprinkle with a little of the olive oil, salt and pepper and put in a hot oven, turning occasionally until they are nice and toasted. Don't let them get crunchy though.

To make the dressing put the tofu, cheese, garlic and lemon juice in a blender and blend briefly. Add the worcestershire sauce and the mustard,sugar, salt and pepper and blend briefly again. Now add the rest of the olive oil with the blender running.

To serve, toss the lettuce in the dressing and then add the croutons.

Check our alternatives to Caesar Salad.

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