Michael
10-09-04, 10:21 AM
Caesar Salad by http://www.vegcooking.com
Category: Salads
This recipe is suitable for a: vegetarian/vegan diet.
Ingredients:
-----------------------------------------------------
2 Tbsp. margarine, melted
2 Tbsp. extra-virgin olive oil
1 large loaf rustic Italian bread, crusts removed, cut into 3/4-inch pieces
2 tsp. salt, divided
1 1/2 tsp. freshly ground black pepper, divided
1/4 tsp. cayenne pepper
2 cloves garlic
1 Tbsp. freshly squeezed lemon juice
1 tsp. vegan Worcestershire sauce
1/2 tsp. Dijon mustard
1/2 cup extra-virgin olive oil
2 heads romaine lettuce, washed, dried, and chopped into 1-inch pieces
1-2 Tbsp. nondairy parmesan “cheese”
Instructions:
-----------------------------------------------------
Preheat the oven to 375ºF.
Combine the margarine and olive oil in a large bowl. Add the bread cubes and toss until coated. Sprinkle them with 1 tsp. of the salt, 1/2 tsp. of the black pepper, and the cayenne pepper, and then toss again until evenly coated. Spread the bread cubes in a single layer on a baking sheet. Bake until croutons are golden—, about 10 minutes. Allow them to cool completely cool on the tray.
Meanwhile, for the salad dressing, place the remaining 1 tsp. salt and 1 tsp. black pepper, garlic, lemon juice, WorchestershireWorcestershire sauce, mustard, and olive oil into a food processor and process until smooth.
Place the lettuce and croutons into a large bowl, add the salad dressing and nondairysoy parmesan, and toss well to coat. Serve immediately.
Additional comments:
-----------------------------------------------------
Makes 4 servings
For a printable version of this recipe click the post # in the upper right hand corner.
You can rate this recipe using the drop-down menu in the upper right hand corner.
Category: Salads
This recipe is suitable for a: vegetarian/vegan diet.
Ingredients:
-----------------------------------------------------
2 Tbsp. margarine, melted
2 Tbsp. extra-virgin olive oil
1 large loaf rustic Italian bread, crusts removed, cut into 3/4-inch pieces
2 tsp. salt, divided
1 1/2 tsp. freshly ground black pepper, divided
1/4 tsp. cayenne pepper
2 cloves garlic
1 Tbsp. freshly squeezed lemon juice
1 tsp. vegan Worcestershire sauce
1/2 tsp. Dijon mustard
1/2 cup extra-virgin olive oil
2 heads romaine lettuce, washed, dried, and chopped into 1-inch pieces
1-2 Tbsp. nondairy parmesan “cheese”
Instructions:
-----------------------------------------------------
Preheat the oven to 375ºF.
Combine the margarine and olive oil in a large bowl. Add the bread cubes and toss until coated. Sprinkle them with 1 tsp. of the salt, 1/2 tsp. of the black pepper, and the cayenne pepper, and then toss again until evenly coated. Spread the bread cubes in a single layer on a baking sheet. Bake until croutons are golden—, about 10 minutes. Allow them to cool completely cool on the tray.
Meanwhile, for the salad dressing, place the remaining 1 tsp. salt and 1 tsp. black pepper, garlic, lemon juice, WorchestershireWorcestershire sauce, mustard, and olive oil into a food processor and process until smooth.
Place the lettuce and croutons into a large bowl, add the salad dressing and nondairysoy parmesan, and toss well to coat. Serve immediately.
Additional comments:
-----------------------------------------------------
Makes 4 servings
For a printable version of this recipe click the post # in the upper right hand corner.
You can rate this recipe using the drop-down menu in the upper right hand corner.