29 March 2008

Dinner Tonight: Caesar Salad With Sea Veggies

Adding nori and powered, toasted dulse to a caesar salad doesn't make it any less cliché, but it tastes damn good.

Vegan-ized Caesar Salad Dressing
Adapted from Leslie McEachern, The Angelica Home Kitchen (2003)

  • 1 clove garlic
  • 2 tsp. dijon mustard
  • 2 tsp. umeboshi paste
  • 3 Tbs. balsamic vinegar
  • 3 Tbs. lemon juice
  • 1 Tbs. yellow miso
  • 4 oz. silken tofu
  • 1/3 cu. grapeseed oil
  • 2/3 cu. olive oil
  • salt, pepper to taste
Whiz up the everything but the oils, then make an emulsion by whizzing in the oil gradually. Season. So good.

No comments: