13
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.
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
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
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.
Calories 148, Protein 17g, Carbohydrates 11g, Fat 10g, Fibre 2g, Sodium 406mg.