Asian Caesar Salad with Garlic Croutons
Adapted by StarChefs.com
1996
Yield: 4 Servings
INGREDIENTS:
Baby Romaine Caesar Salad
4 heads baby romaine lettuce (washed and cut)
garlic croutons
Caesar dressing
Garlic Croutons
1 teaspoon minced garlic
1 tablespoon olive oil
sea salt and freshly ground black pepper
1/2 loaf of French or Italian country bread, cut into 1/2-inch cubes
Eggless Tofu Caesar Dressing
3 medium red potatoes, peeled and cooked until tender
1 cup silky tofu
1 bunch green onions
1/2 cup cilantro leaves
1 teaspoon garlic
1 tablespoon Dijon mustard
1 tablespoon fish sauce *
1 teaspoon lime juice
3 cups water
METHOD:
Baby Romaine Caesar Salad
Directions Trim the baby romaine, separate the leaves and wash and dry them.
Garlic Croutons
Directions Preheat the oven to 450 degrees F.
Mix the garlic, olive oil, salt, and pepper in a medium bowl. Add the bread cubes and toss with the seasoning. Spread the cubes onto a baking sheet and bake for 12-15 minutes, stirring once or twice, or until the croutons are lightly browned and crunchy. Remove from the oven and cool. Trim the baby romaine, separate the leaves and wash and dry them.
Eggless Tofu Caesar Dressing
Directions Combine the above ingredients in a blender and purŽe until the mixture reaches a smooth consistency.
Note: The fish sauce can be left out of the dressing if you wish to serve as a vegetarian salad. Assembly: Toss the romaine lettuce with the Caesar dressing. Divide the greens among 4 dinner plates. Sprinkle each salad with croutons.
