Tuesday, August 16, 2011
Grilled Caesar Salad with Blackened Fennel
My twist on Caesar salad involves all the components I like most in a meal, something creamy, crispy, spicy and cooling and is perfect for summer barbeques or picnics.
Grilled romaine lettuce, creamy caesar dressing, blackened fennel and raddichio, avocado and crispy popcorn tofu.
Vegan Caesar Dressing
1 cup vegan mayo
1/4 cup extra virgin olive oil
juice of 1/2 a lemon
1 garlic clove, smashed
1 tsp dijon mustard
2 tsp vegan worcestershire sauce
salt and pepper to taste
Combine all of the ingredients in a blender and blend until smooth. Chill until ready to serve.
Blackened Fennel and Radicchio
1 bulb of fennel, core removed, thinly sliced
1 head radicchio, core removed, thinly sliced
3 tbl extra virgin olive oil
1 tbl paprika
1 tsp cayenne
1 tsp onion powder
1 tsp garlic powder
1/2 tsp salt
1/4 tsp dried oregano
1/4 tsp dried basil
1/4 tsp dried thyme
1/4 tsp black pepper
1/8 tsp white pepper
Preheat a grill. Combine all of the ingredients in a bowl and toss to coat. Grill until soft and tender, 15 minutes.
Grilled Caesar Salad
1/4 cup canola oil
8 oz extra firm tofu, drained, pressed, 1/2" cubes
2 tbl nutritional yeast
1 head romaine, halved through the core
2 tbl extra virgin olive oil
juice of 1/2 lemon
salt and pepper
1 avocado, sliced into wedges
Preheat a grill or grill top. Heat a small saute pan with canola oil to 350.
Toss the tofu cubes with salt, pepper and nutritional yeast. Pan fry until crispy and golden brown.
Drizzle the halved romaine wedges with oil, lemon juice, salt and pepper. Place cut side down on the grill and cook for 5 minutes until lightly tender.
Garnish the grilled romaine with popcorn tofu, blackened fennel, avocado and caesar dressing.