Mock Caesar Salad
Published by Knopf
Gone here are the fat-laden oil and anchovies associated with traditional Caesar recipes, along with the increasingly suspect raw egg. In this version, tart Belgian endive lends a refreshingly pungent accent, while the tomatoes add an unexpected burst of color.
NotesTo crack black pepper, coarsely grind whole peppercorns in a mill or crush them lightly using a mortar and pestle.
Make Ahead RecipeYes
One Pot MealYes
OccasionCasual Dinner Party
Recipe CourseCold Appetizer
Dietary ConsiderationHealthy, Vegetarian
Five Ingredients or LessYes
Taste and TextureGarlicky, Light, Tart
Type of DishSalad
- 2 garlic cloves, peeled and minced
- ¼ cup reduced-sodium soy sauce
- ¼ cup freshly squeezed lemon juice
- 3 cups chopped Belgian endive (4 heads)
- 6 cups torn Romaine lettuce (2 heads)
- 1/8 teaspoon freshly cracked black pepper
- 1 tablespoon freshly grated Parmesan cheese
- 1 1/3 cups chopped tomato (1 large tomato)
Put the garlic, soy sauce, and lemon juice in a salad bowl and whisk thoroughly. Add the endive and Romaine lettuce. Toss to coat. Sprinkle the black pepper and Parmesan cheese on top.
Garnish with the chopped tomato.
1994 Rosie Daley
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