Chipotle caesar salad with parmesan crisps
13
- Prep Time30 mins
- Total Time40 mins
- Makes4 servings
John Cullen
Creamy Caesar is back on the menu. Silken tofu replaces egg yolks and excess oil, tortilla crisps cancel out croutons — and the flavour? Never better.
Ingredients
1/4 tsp olive oil
1/8 tsp cumin
4 tsp grated parmesan
6 cups torn romaine lettuce
2 tsp grated parmesan
2 tsp lemon zest
Dressing
300g pkg soft tofu, drained
3 garlic cloves, minced
3 anchovy fillets
2 tbsp Dijon mustard
2 tbsp lemon juice
1 tbsp Worcestershire sauce
1 tbsp grated parmesan
2 tsp finely chopped chipotle in adobo sauce
2 tsp red-wine vinegar
Instructions
Position racks in centre and bottom third of oven. Preheat to 350F. Cut tortilla into thin strips. Toss with oil and sprinkle with some of cumin. Scatter on a baking sheet. Line a small baking sheet with parchment. Pile 4 1-tsp mounds of grated parmesan on parchment. Flatten until they are 2 in. wide. Bake tortilla strips in bottom of oven until crisp and golden, about 6 min. Bake parmesan in centre of oven until light gold, about 6 min. Transfer sheets to a rack to cool.
Whirl tofu with garlic, anchovies, Dijon, lemon juice, Worcestershire, 1 tbsp parmesan, chipotle, vinegar and remaining cumin in a food processor until smooth.
Combine romaine with 1/4 cup dressing, 2 tsp parmesan and lemon zest in a large bowl until well coated. Distribute salad among 4 plates. Top each with tortilla strips and a parmesan crisp. Refrigerate remaining dressing for up to 1 week.
Nutrition (per serving)
Calories 148, Protein 17g, Carbohydrates 11g, Fat 10g, Fibre 2g, Sodium 406mg.