Wednesday, September 7, 2005

Grilled Vegetarian Caesar Salad

Grilled Vegetarian Caesar Salad (adapted from Grill!)

Prep time: 5 minutes
Grill time: 3 minutes

Serves 4


3 ½ oz/100 g silken tofu
2 tbsp lemon juice
2 tsp Dijon mustard
1 clove garlic, crushed (I used a really big one, because I love garlic)
1 pinch of sugar
2 tbsp grated Parmesan cheese
Salt & freshly ground pepper

Crispy capers:
2 tbsp olive oil
¾ cup/50 g capers, drained

2 heads Romaine hearts, cut in half (don’t remove the root end or the leaves will come apart)
Parmesan shavings for garnish

1 handful wood chips, soaked for 1 hour (I didn’t have any so I just grilled the lettuce)

1. Mix all the dressing ingredients in a small bowl. I got to use my funky new Cuisinart Hand Blender. Blend until smooth (takes a second or two)

2. For the crispy capers, just pour the olive oil in a small pan and heat until hot. Add the capers and sauté until crispy over medium high heat. ( 4 minutes or so). Drain the capers on a paper towel and reserve.

3. Preheat the grill to medium hot (you can use a grill pan on the stove). I didn’t bother with this next step – no wood chips, but here’s how to do it. Place the wood chips over the coals (if you have a charcoal grill) or place in a smoker box…Check askRuth for how to make your own). Brush the grill with oil and grill the lettuce halves, cut side down until warm and slightly charred (about 2 minutes).

4. Divide between salad plates, top with dressing, crispy capers and Parmesan shavings.

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