alive logo

Caesar Salad


    Caesar Salad

      Here’s a lighter, more flavourful Caesar salad. Tahini and walnuts, instead of mayonnaise and nutritionally corrupt croutons, add a healthy dose of beneficial fats. (pictured with Lemon Tofu Cheesecake, Caesar Salad, Herbed Sweet Potato Fries, and Baked Coconut Shrimp with Apricot Dipping Sauce)

      2 Tbsp (30 mL) tahini
      2 oz (57 g) canned anchovies, drained, rinsed, and chopped (optional)
      4 medium cloves garlic, chopped
      3 Tbsp (45 mL) lemon juice
      2 Tbsp (30 mL) balsamic vinegar
      2 Tbsp (30 mL) extra-virgin olive oil
      Cracked black pepper to taste
      2 large romaine lettuce heads, cut into bite-sized pieces
      1/2 cup (125 mL) walnuts

      In blender or food processor, blend tahini, anchovies, garlic, lemon juice, vinegar, oil, salt, and pepper for 1 to 2 minutes.

      In large bowl, toss romaine with desired amount of dressing and walnuts. Leftover dressing can be refrigerated for about 1 week.

      To kiss your salad with a wonderful grilled flavour, cut hearts of romaine in half lengthwise; brush cut side with oil and season with salt. Place lettuce on grate and grill over medium-high heat for 2 to 3 minutes or until grill marks appear. Add to salad. Makes 4 to 6 servings.

      Each serving contains: 232 calories; 9 g protein; 18 g total fat (2 g sat. fat, 0 g trans fat); 13 g carbohydrates; 7 g fibre; 442 mg sodium

      source: "Organic Steak Night In", alive #322, August 2009


      Caesar Salad




      SEE MORE »
      Yogurt Marinated Chicken with Lemon and Cilantro

      Yogurt Marinated Chicken with Lemon and Cilantro

      Yogurt completely transforms the texture of these chicken thighs, making them tender and flavourful with bright notes of lemon and cilantro. Ideal for a day trip, these can be marinated in the morning and cooked in the evening, but they also work well when cooked in advance and packed for a picnic to be eaten cold. Marinade mentions Marinate chicken thighs for anywhere between 4 and 24 hours. Discard excess marinade that has been in contact with raw chicken. It should not be consumed uncooked.