My friend Tanya makes the best Caesar salad. Seriously. I don’t even eat Caesar salad because there can so frequently be sneaky-fish in the dressing (anchovies or Worchestershire sauce) — but this one is veggie-safe!
This recipe is so good, that I popped a copy of it into my sister’s stocking for Christmas. And warned her it would change her life. I think she agrees with me on this one!
Enjoy with friends so you can all be garlicky together! Mmmm, garlic.
Tanya’s Caesar Salad
- 2 garlic cloves, minced
- 2 Tbsp. mayonnaise (optional, use the same amount of extra yogurt if you prefer to stay away from mayo)
- 4 Tbsp. plain yogurt
- juice of 1 lemon
- 1/4 c. romano or parmesan cheese, grated
- 1/4 c. olive oil
- 2 dashes of tamari
- 2 Romaine hearts or 1 bunch of greens (kale, spinach) – or a combination!
- croutons: your favourite crackers or toasted bread
In a blender, combine dressing ingredients: garlic, mayo, yogurt, lemon juice, cheese, oil, and tamari. Blitz until well incorporated. Pour into a bowl or mason jar and set aside. Making the dressing at least half an hour before eating means it gets to sit and get a bit more garlicky.
Prepare your croutons: combine bite-sized pieces of crackers or toasted bread with 1-2 Tbsp. of the dressing. Let them sit for about half an hour to soften slightly.
Wash your greens and spin or pat them dry. Place them in a large bowl.
When you’re ready to eat, toss your greens with as much dressing as you’d like, add the croutons, and serve. Enjoy with great garlicky delight!