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I adore Caesar salad, but sadly most cafes and restaurants serve it with a giant slab of chicken or bacon all over it. Despair not! Here's a great vegetarian version from Bill Telepan.
Bill is the Executive Chef of Wellness in the Schools (WITS), a national non-profit that partners with public schools to inspire healthy eating and physical activity as a way of life. The founder and executive director Nancy Easton, is really a "woman to watch" and with Bill, is working to help schools across the country become healthier places for students to learn and grow.
Egg-free Caesar Salad
WHAT YOU'LL NEED:
4 tablespoons olive oil2 garlic cloves, halved
3 cups 3/4-inch cubes of Italian or French bread
1 garlic clove
2 tablespoons red vinegar
2 teaspoons fresh lemon juice
4 tablespoons grated parmesan plus more to top with
1 cup olive oil
4 heads of romaine, the pale-green inner leaves washed, spun dry, and torn into bite-size pieces (about 12 cups) and the outer leaves reserved for another use
WHAT TO DO:
Preheat the oven to 350°F.
In a small saucepan warm the oil, the garlic, and salt and pepper to taste over moderately low heat. Remove the mixture from the heat, let it stand for 10 minutes, and discard the garlic.
In a bowl toss the bread cubes with the oil mixture, spread them on a baking sheet, and bake them in the middle of the oven for 12 to 15 minutes, or until they are golden. The croutons may be made 1 day in advance and kept in an airtight container.
To make the dressing, mince and mash the garlic to form a paste and in a bowl whisk together the paste, the vinegar, the lemon juice, and the cheese. Add the oil in a stream, whisking, and whisk the dressing until it is emulsified.
In a large bowl toss the romaine with the croutons, and the dressing until the salad is combined well and sprinkle the salad with the Parmesan.
For best results, serve fresh at a picnic surrounded by other lovely people!
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