Caesar Salad
Here’s a lighter, more flavourful Caesar salad. Tahini and walnuts, instead of mayonnaise and nutritionally corrupt croutons, add a healthy dose of beneficial fats. (pictured with Lemon Tofu Cheesecake, Caesar Salad, Herbed Sweet Potato Fries, and Baked Coconut Shrimp with Apricot Dipping Sauce)
2 Tbsp (30 mL) tahini
2 oz (57 g) canned anchovies, drained, rinsed, and chopped (optional)
4 medium cloves garlic, chopped
3 Tbsp (45 mL) lemon juice
2 Tbsp (30 mL) balsamic vinegar
2 Tbsp (30 mL) extra-virgin olive oil
Salt
Cracked black pepper to taste
2 large romaine lettuce heads, cut into bite-sized pieces
1/2 cup (125 mL) walnuts
In blender or food processor, blend tahini, anchovies, garlic, lemon juice, vinegar, oil, salt, and pepper for 1 to 2 minutes.
In large bowl, toss romaine with desired amount of dressing and walnuts. Leftover dressing can be refrigerated for about 1 week.
To kiss your salad with a wonderful grilled flavour, cut hearts of romaine in half lengthwise; brush cut side with oil and season with salt. Place lettuce on grate and grill over medium-high heat for 2 to 3 minutes or until grill marks appear. Add to salad. Makes 4 to 6 servings.
Each serving contains: 232 calories; 9 g protein; 18 g total fat (2 g sat. fat, 0 g trans fat); 13 g carbohydrates; 7 g fibre; 442 mg sodium
source: "Organic Steak Night In", alive #322, August 2009
Caesar Salad
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
