Hearts of Romaine Salad with Creamy Soy Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Silken tofu gives this dressing its creamy texture and is a great substitute for the raw eggs that are often used in Caesar salads. Leftover dressing will keep in the refrigerator for up to a week. Ingredients:
2 tablespoons fresh lemon juice |
2 tablespoons water |
1 teaspoon dijon mustard |
1/4 teaspoon sea salt |
2 ounces firm silken tofu |
1 garlic clove, minced |
2 teaspoons extra-virgin olive oil |
1 tablespoon finely chopped fresh parsley |
12 cups torn romaine lettuce (about 2 hearts) |
3 tablespoons grated fresh parmesan cheese |
Directions:
1. Combine first 6 ingredients in a food processor; process until smooth. With processor on, slowly pour oil through food chute; process until well blended. Pour tofu mixture into a small bowl; stir in parsley.
2. Combine romaine lettuce and tofu mixture in a large bowl, and toss to combine. Arrange 1 1/2 cups salad on each of 8 plates, and top each serving with about 1 teaspoon Parmesan cheese.
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