Sea caesar salad
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Head Romaine lettuce; washed, dried and | |
| ; chilled, (tough | ||
| ; outer leaves, | ||
| ; removed) | ||
| 1 | tablespoon | Minced garlic |
| 2 | teaspoons | Dijon mustard |
| 2 | teaspoons | Umeboshi pickled plum paste |
| 3 | tablespoons | Balsamic vinegar |
| 3 | tablespoons | Lemon juice |
| 1 | tablespoon | Light miso |
| ¼ | pounds | Silken tofu |
| ⅓ | cup | Canola oil |
| ⅔ | cup | Extravirgin olive oil |
Directions
DRESSING
Combine all the ingredients except for the oils and blend until creamy slowly add the oil and blend until fully emulsified.
Toss Romaine with dressing to taste and garnish with sourdough croutons, dulse powder and nori strips. S: 4 servings Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9204 Converted by MM_Buster v2.0l.