Serving Size: 1 cup
Prep: 15 min
Cook: 20 min
Ready: 35 min
The swagger of this healthy Caesar salad comes from its deliciously tangy dressing. Here, nutrient-rich silken tofu replaces the typical eggs and oil, while nutritional yeast stands in for Parmesan cheese and garlic, lemon juice, horseradish, capers, and mustard punch up the flavors. This outstanding dressing also makes a delicious party dip or spread. Be creative with the greens: romaine lettuce is classic, but many chefs are now replacing it with nutrient-packed kale or other dark leafy greens.
6 OZ silken tofu drained
2 TABLESPOONS water
2 TABLESPOONS fresh lemon juice
1 TABLESPOON red wine vinegar
1 TABLESPOON capers rinsed and drained (optional)
1 ½ TEASPOONS vegan Worcestershire sauce
1 ½ TEASPOONS prepared horseradish
1 TEASPOON garlic pressed or minced
2 TABLESPOONS nutritional yeast
1 TEASPOON dry mustard powder such as Coleman’s
½ TEASPOON onion powder
¼ TEASPOON salt
1/8 TEASPOON freshly ground pepper
4 SLICES whole grain bread or 1 ½ cups packaged fat-free croutons
8 CUPS romaine lettuce torn or roughly chopped
2 carrots peeled and thinly sliced
½ CUP radishes thinly sliced
1. To make the dressing, in a blender, combine tofu, water, lemon juice, red wine vinegar, capers, if using, Worcestershire sauce, horseradish, garlic, nutritional yeast, mustard powder, onion powder, salt, and pepper. Blend on high speed for about 10 seconds, until mixture is smooth. (Dressing can be prepared several days in advance and refrigerated until needed.)
2. If making croutons, preheat oven to 250ºF. Line a baking sheet with parchment paper. Trim crusts from bread slices. Cut bread into 1-inch cubes (or preferred crouton size). Spread on prepared baking sheet. Bake until crisp throughout, about 15 to 20 minutes. Let cool.
3. In a large bowl, combine romaine lettuce, carrots, radishes and croutons, if using. Add half of the dressing. Toss and taste for seasoning. Add additional dressing as needed. Serve immediately.
This rich-tasting, creamy dressing will keep in the refrigerator for at least a week. Besides tasting great on salads, it also makes a wonderful dip for vegetable crudités. Try making a veggie snack tray with carrot slices, red bell pepper wedges, and jicama sticks. Worcestershire sauce typically contains a small amount of anchovy. If you are following an exclusively plant-based diet, look for vegan Worcestershire sauce in natural foods stores.
Silken tofu (6 OZ)
Red wine vinegar
Vegan Worcestershire sauce
Garlic cloves (2)
Dry mustard powder
Whole grain bread (or 1 1/2 cups fat-free croutons) (4 SLICES)
Romaine lettuce (2 SMALL HEADS OR 8 CUPS CHOPPED)
Radishes (1 BUNCH)
For more Ornish recipes, visit the online Recipedia.