On this day last year: Let’s Taco’ Bout it: Spiced Black Bean and Corn Tacos!
There is nothing more refreshing than a good Caesar salad. The fresh crisp bite of the romaine, some scrumptious grated parmesan cheese, the knowledge that its a healthy choice- what’s not to love?!
Unfortunately for us veggie heads, the classic Caesar salad is not vegetarian friendly. Traditional Caesar dressing includes anchovies (Drat!)
Thus, this is my own take on classic Caesar salad dressing- omitting the salty anchovy flavor and substituting it for a nice citrusy tang.
Hopefully you like my rendition of this healthy classic! You’ve still got the crisp romaine, the scrumptious Parmesan cheese, and now you have a vegetarian dressing. Happy healthy eating 🙂
- 1 garlic clove
- 2 large egg yolks
- 2 Tablespoons fresh lime juice
- ¾ teaspoon Dijon mustard
- 2 Tablespoons olive oil
- 1/3 cup vegetable oil
- 3 Tablespoons finely grated Parmesan cheese
- Freshly ground black pepper
- 3 cups bread, torn into 1” pieces with crusts
- 3 Tablespoons olive oil
- Salt and pepper to taste
- 3 Romaine hearts
- Parmesan cheese
- Preheat the oven to 375˚F.
- In a large bowl, toss the bread with the olive oil, salt, and pepper. Arrange on a baking sheet in a thin layer, and bake for 10-15 minutes, or until golden brown.
- Meanwhile, in a small bowl, whisk together the egg yokes, lemon juice, and mustard. Slowly stir in the oils; whisking until thick and glossy. Once smooth, whisk in the Parmesan, salt, pepper, and more lemon juice if desired. Refrigerate until ready to use.
- Rinse and pat the romaine leaves dry. Tear the lettuce leaves into more manageable sizes, and toss in a large bowl with the baked croutons. Shave parmesan cheese over top, drizzle with dressing, and enjoy!
Notes and Tips!:
- Source: Bon Appetit
- Salad fan? Check out these other delicious salad recipes from ‘A Rented Kitchen’ (Recipe links below!):