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!
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.
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!
Kitchen Operas 
one word: YUM!!!!
I agree!
Just wait for tomorrow’s post 🙂