Sea caesar salad

Yield: 1 servings

Measure Ingredient
1 \N Head Romaine lettuce; washed, dried and
\N \N ; chilled, (tough
\N \N ; outer leaves,
\N \N ; 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


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.

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