Over time, I have really learned to love Caesar salad – it’s salty, flavorful, creamy, and fully of umami flavor. However, the dressing is often heavy, high in fat/calories, and sometimes contains more sophisticated tastes (raw eggs, anchovies). This recipe for Caesar salad is simple, and the main ingredient in the dressing is silken tofu. For all of you non-tofu lovers out there, don’t turn away. The silken tofu makes a great creamy, and high protein, dressing for this otherwise simple salad.
Here’s what you will need:
For the dressing:
1/2 package silken tofu
juice and zest from one lemon
1 tablespoon capers and 1 tablespoon caper juice
1 garlic clove
1 teaspoon mustard (I used spicy brown; whole grain would also be good)
freshly ground pepper
1 tablespoon olive oil
2 handfuls grated Parmesan cheese
For the salad:
5 cups fresh lettuce (I did a blend of arugula and mixed greens; this would also be great with romaine hearts or kale — but for the kale, be sure to massage it with a little lemon/salt before adding the dressing to break down the rawness of it)
1 cucumber, thinly sliced
other favorites add-ins: croutons, tomatoes, avocado
Here’s what you do:
1. To make the dressing: Put the tofu, lemon juice and zest, capers and caper juice, garlic, mustard and ground pepper in a food processor. Pulse to combine. Add the olive oil and process some more until the mixture is creamy and the garlic is all chopped up. Add the Parmesan cheese and pulse a bit more. Taste to make sure it is yummy.
2. To assemble the salad: Put all the salad ingredients in a large bowl. Add about 4 good scoops of the dressing (you will have plenty leftover) and toss to combine. Feel free to add more or less dressing depending on your taste.