Chipotle caesar salad with parmesan crisps

12

PREP TIME

30 min

TOTAL TIME

40 min

Serves

4

Chipotle caesar salad with parmesan crisps

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.

How to cook with soft, medium and hard tofu

Nutrition (per serving)

  • Calories
  • 148,
  • Protein
  • 17 g,
  • Carbohydrates
  • 11 g,
  • Fat
  • 10 g,
  • Fibre
  • 2 g,
  • Sodium
  • 406 mg.

 

 

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