Meyer Lemon Caesar Salad
A Vegetarian Version of the Classic
Total Time: 15 min. Servings: 2-6
Posted by Lori
The last time I can remember eating a non-veggie Caesar salad was in high school, on a horribly awkward date. A few months later I became a vegetarian and never really looked back. It wasn't until I tried experimenting with an anchovy-free version - and Happy Boy little gem lettuce - that I discovered just how delicious this salad can be. And it's so easy to turn into dinner! I love to add fake chicken, some homemade croutons and call it a meal.
4 heads of little gem lettuce - or - 2 small or 1 big head of romaine lettuce - OR - about 1 pound hearts of little gem or hearts of romaine
For the dressing:
juice and zest of 1 Meyer lemon (abt 1/4 C)
1/4 C extra virgin olive oil
1 T + 1/2 tsp eggless mayonaise
1/2 tsp Dijon mustard
3/4 tsp vegan Worcestershire sauce
1 clove garlic, minced
pinch of salt
1 T Parmesan cheese, finely grated (skip for vegan version)
fresh ground black pepper to taste
Wash and dry lettuce and chop or tear into pieces.
Combine all of the dressing ingredients in a small jar, put the lid on and shake it up! Alternatively you can whisk 'em all together in a small bowl or mug.
Toss the lettuce and dressing together in a big bowl until the leaves are evenly coated. I recommend starting with half of the dressing and adding more until it suits your taste.
Grate more cheese on top, if you're into the cheese thing, finish with a bit of black pepper and serve.
Escarole season is just around the corner, and these bold tasting heads should be popping up in our fields (and market-stands) in the upcoming weeks. Check out a great recipe for this unique green, and get ready for a winter-time treat!