Tanya’s Caesar Salad

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!

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And it is not only so good, it’s so easy.  You’ll be putting it on everything.  I’m dreaming of Caesar salad lunch pitas with baked falafel balls and gently massaged kale.

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.

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Tanya’s Caesar Salad
Serves 4

  • 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!

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Tags: , , , , , , , ,

Categories: Salad, Vegetarian

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11 Comments on “Tanya’s Caesar Salad”

  1. Heather
    January 26, 2011 at 5:33 pm #

    one word: YUM!!!!

    • January 26, 2011 at 10:02 pm #

      I agree!

      Just wait for tomorrow’s post 🙂

Trackbacks/Pingbacks

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    […] The Kitchen Operas Skip to content HomeAbout MeRecipesIngredient NotesMenusTravelContact ← Tanya’s Caesar Salad […]

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    […] eating a lot more fresh & raw stuff around here – namely variations on Caesar salads like Tanya’s Vegetarian Caesar Dressing over kale & romaine leaves, or vegan Caesars from Meghan and Roasted Chickpea & Kale Vegan […]

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    […] boyfriend loved this one enough to have two servings after a giant Kale Caesar Salad dinner, and a serving for breakfast the next morning too.  The next night, he asked if I could […]

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    […] around here as an accompaniment to a big salad dinner last week (and yes, we’re still doing Kale Caesars).  Sometimes you need more than just a salad, and these fit the bill quite nicely.   Mmmm, […]

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    […] our friends Mike and Tanya (who you may remember from Tanya’s Veggie Caesar Salad Dressing or their BBQ Pizza) met the […]

  6. Israeli Couscous Salad with Honey-Roasted Parsnips & Carrots | The Kitchen Operas - December 17, 2011

    […] it’s been a lot of the same thing over and over again… delicious versions of either our veggie Caesar salad over Romaine or my lemony arugula salad.  But after a while, 2 salad options get a bit tiring, but […]

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    […] our dear friends Micheal & Tanya (whom you may remember from other delicious adventures such as Tanya’s Caesar Salad & Arepas). Michael has been following my Baby Cheese Updates on Instagram, and asked if one of […]

  8. Spicy Chipotle Chili Con Carne  | Kitchen Operas - September 18, 2015

    […] here, we have a few meals that have become staples in our weeknight rotation: Kale Salad with Caesar Dressing, Stir-Fried Noodles with all sorts of veggies in a peanut sauce, and Thai Green Curry over Coconut […]

  9. Turkey Taco Lettuce Boats | Kitchen Operas - December 30, 2015

    […] love Romaine for other reasons, including Caesar salads, and my latest favourite lunch: salmon salad (tin of salmon + mayo + flavourings) in a lettuce […]

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