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Made with Love’s Ceasar Salad

By on March 1, 2018

This is the salad that made Kindfood Café famous, and possibly even put  us on the map! We have had customers drive for hundreds of miles for it. Lettuce Love Café, of course,  has the same salad with the same dressing (it’s all about the dressing). For more  adventurous souls, try the super easy variation, made  with avocados, below. It’ll  make you feel like you’re California Dreaming.

Active time: 15 minutes Total time: 15 minutes Makes 2 servings

Ingredients
6 tablespoons olive oil
4 tablespoons raw cashews
3 tablespoons fresh lemon juice
2 tablespoons wheat-free tamari
1 tablespoon stone-ground or Dijon mustard
1 tablespoon raw tahini
1 to 2 cloves garlic, minced (according to taste)
1 large head of romaine, removed from stalk
Gluten-free bread croutons
1/2 cup Brazil Nut “Parmesan”

Directions
1. Combine the oil, cashews, lemon juice, tamari, mustard, tahini, garlic and ¼ cup of filtered water in a food processor or blender. Process until well blended. Add another ¼ cup of filtered water to thin the dressing, if necessary, and process again until smooth.
2. In a large bowl, toss the romaine with the dressing to coat the leaves well.
3. Top with the croutons and a sprinkling of Brazil nut “Parmesan” (if using).

Variation

AVOCADO CEASAR SALAD
1 cup roughly chopped avocado
½ cup raw cashews
2 tablespoons lemon juice
1 tablespoon olive oil
1 teaspoon minced garlic
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
¼ teaspoon chili flakes
6 cups of roughly torn romaine lettuce
1 cup of diced tomatoes
Handful of raw walnuts
½ cup Brazil Nut “Parmesan”

Directions
1. In a heavy-duty blender, blend the avocado, cashews, lemon juice, olive oil, garlic, salt, pepper, chili flakes and 1 cup of filtered water for about 1 minute or until smooth and creamy.
2. In a large bowl, toss the lettuce, tomatoes and walnuts with the dressing to coat the leaves well.
3. Serve sprinkled with Brazil nut “Parmesan” (if using).

Excerpted from “Made with Love” by Kelly Childs and Erinn Weatherbie. Copyright © 2016 Childs and Weatherbie Inc. Cover and book photography: Alyssa Wodabek and Chris Sue-Chu. Excerpted by permission of Appetite by Random House, a division of Random House of Canada Ltd. a Penguin Random House company. All rights reserved.

Made with Love

About Charleen Wyman

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