Papa's Caesar Salad (added recipes - and political cartoons - are forthcoming):
This version of Caesar salad is a big hit and is often requested at pot lucks. Papa generally doubles the recipe for such occasions.
Ingredients : 1/2 large head of romaine lettuce, 1/4 baguette or crusty Italian bread, olive oil(extra virgin), 2 fresh garlic cloves, fresh lemon, salt, mayo (we use either Hellman's or our homemade vegan mayo - recipe for vegan mayo at end of this recipe), Parmesan cheese, and avocado (optional )
1. Prepare croutons: cut bread into 1/2 inch pieces, crust and all. You will have about 1 1/2 to 2 cups bread. In a skillet warm 1 tablespoon olive oil, add one clove garlic (either minced or crushed ). As soon as garlic begins to color, add the croutons. Mix around until croutons are mixed in with the garlic and oil. Place in preheated 375 degree oven and bake until toasty, 10-15 minutes. Let cool.
2. Thoroughly rinse 1/2 head of large romaine lettuce. Spin or towel dry. Tear into medium pieces into salad bowl.
3. Dressing : whisk together 2 tablespoons olive oil, juice of one fresh lemon, with 1/2 teaspoon salt (and optionally a half teaspoon of wine vinegar); then whisk in 2 tablespoon of mayo. (You can substitute the vegan homemade mayo which will be in a recipe following this one).
4. Grate 1/4 cup parmesan cheese,medium size on grater (i.e. not too fine).
5.Avocado-this is optional, but not to papa, who uses about 1/2 of an avocado, sliced into pieces, and puts the pieces directly into the dressing until he is ready to serve.
6. To serve: Toss salad with the dressing (and avacado, if using), then toss with the croutons and Parmesan cheese. Eat soon after tossing.
Homemade Vegan Mayo
Homemade Vegan Mayo
I had stopped making mayo for the same reason I don't use raw eggs in my chocolate mousse-the possibility of salmonella et al. So when I discovered a healthy alternative, made with the liquid of canned garbanzo beans, I tried it, loved it, and nobody could tell the difference between this mayo and my usual brand Hellman's(which I believe is still called "Best Foods" in the western United States.)
Only one problem: an immersion blender is needed for this recipe.
15 oz. can of garbanzos(chickpeas)
1 Tablespoon fresh lemon juice
1/2 teas salt, preferably sea salt
1 teaspoon Dijon mustard
3/4 cup vegetable oil (I generally use safflower oil)
- Reserve the liquid from the drained chickpeas. The chickpeas you can save for another use such as salads or hummus.
- Measure 1/4 cup of this liquid into your immersion blender container. This liquid is called "aquafaba" (Latin words for water and bean). Use a little less liquid if your first batch comes out too thin for your taste.
- Add lemon juice, salt, mustard and mix with immersion blender to combine.
- With blender running, add your oil in a slow,steady stream. This process will take four or five minutes to emulsify and thicken.
- I now put my mayo in a glass jar and refrigerate it. How long does it last? Good question. I used a two week old batch yesterday for deviled eggs and it was as good as fresh made.