A meat-free diet doesn't mean your salads can't pack some protein! This tasty twist on the Caesar salad is both healthy and filling!


3 cloves garlic
1-1/2 tablespoons minced anchovies
1/3 teaspoon Dijon mustard
scant 1/4 teaspoon Worchestershire sauce
3 tablespoons fresh squeezed lemon juice
3 tablespoons extra virgin olive oil

Tempeh Croutons:
6 cloves garlic, cut lengthwise into thick slices
1/2 cup olive oil
4 ounces soy tempeh, cut into 1/4-inch cubes

1 head romaine, washed and torn into bite sized pieces
1 sheet nori seaweed, torn into bite sized pieces


For the Dressing:
Mince the garlic or put it through a press, combine the garlic, anchovies, Dijon, Worchestershire and lemon juice in a small bowl and whisk until thoroughly combined. Slowly whisk in the olive oil and set aside.

For the Tempeh Croutons:
Heat 1/2 cup olive oil and garlic in a small pot for 2 minutes until oil is bubbling vigorously. Add the diced tempeh and a pinch of salt and cook over medium-high heat for 5 minutes, or until the tempeh has turned golden brown. Remove with a slotted spoon and drain on paper towels. While the tempeh and garlic are still warm, toss with kosher salt to taste. Allow to cool completely, and pick out the garlic before assembling the salad.

To Assemble the Salad:
Toss the salad greens with the dressing, nori and tempeh croutons and serve immediately.
Serves 4



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