This is a nice twist on the traditional caesar salad and is sans raw egg yolks. Tofu is nicely incorportated into the dressing and the croutons--yep, tofu croutons. Cool, huh? Now before you wrinkle your nose about tofu remember that it absorbs the flavors of what it's being cooked with and is one of the best sources of low-fat protein around. Be brave, embrace your inner tofu, and enjoy this nice salad on a beautiful spring day!
1.5 tablespoons extra-virgin olive oil
1.5 tablespoons fresh lemon juice
1.5 tablespoons freshly grated parmesean cheese, plus more for serving
1 oil-packed anchovy fillet, drained
2 garlic cloves
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Dijon mustard
Kosher salt and freshly ground pepper
One 14-ounce package firm tofu, drained and cut into 3/4-inch cubes
Vegetable oil, for frying 1/2 cup cornstarch
2 romaine hearts (1 pound), torn into bite-size pieces
6 ounces soft silken tofu, drained
Wrap the firm tofu in paper towels and press out some of the water. In a large skillet, heat 1/4 inch of vegetable oil until shimmering. In a bowl, toss the tofu with the cornstarch until coated. Add the cubes to the oil and fry over moderately high heat, turning once, until crisp, about 8 minutes. Using a slotted spoon, transfer the croutons to a paper towel–lined plate; season with salt.
In a large bowl, toss the romaine with the dressing and two-thirds of the croutons. Transfer the salad to plates and top with the remaining croutons. Sprinkle with parmesean and serve. Recipe modified slightly from http://www.foodandwine.com/
In a blender, puree the silken tofu with the olive oil, lemon juice, the parmesean, the anchovy, garlic, Worcestershire, and mustard. Season the dressing with salt and pepper.
1.5 tablespoons extra-virgin olive oil
1.5 tablespoons fresh lemon juice
1.5 tablespoons freshly grated parmesean cheese, plus more for serving
1 oil-packed anchovy fillet, drained
2 garlic cloves
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Dijon mustard
Kosher salt and freshly ground pepper
One 14-ounce package firm tofu, drained and cut into 3/4-inch cubes
Vegetable oil, for frying 1/2 cup cornstarch
2 romaine hearts (1 pound), torn into bite-size pieces
6 ounces soft silken tofu, drained
Wrap the firm tofu in paper towels and press out some of the water. In a large skillet, heat 1/4 inch of vegetable oil until shimmering. In a bowl, toss the tofu with the cornstarch until coated. Add the cubes to the oil and fry over moderately high heat, turning once, until crisp, about 8 minutes. Using a slotted spoon, transfer the croutons to a paper towel–lined plate; season with salt.
In a large bowl, toss the romaine with the dressing and two-thirds of the croutons. Transfer the salad to plates and top with the remaining croutons. Sprinkle with parmesean and serve. Recipe modified slightly from http://www.foodandwine.com/
In a blender, puree the silken tofu with the olive oil, lemon juice, the parmesean, the anchovy, garlic, Worcestershire, and mustard. Season the dressing with salt and pepper.
