Looking for a delicious Caesar salad without using raw egg? This version will satisfy your craving with traditional flavors, except Asian fish sauce replaces anchovies and uses creamy roasted garlic for an added layer of flavor! (Nutritional information does not include croutons)
1 head of roasted garlic
Juice of 1 lemon
1 tablespoon of fish sauce
1 tablespoon of Dijon mustard
1/3 cup of extra virgin olive oil
1/4 cup of Parmesan cheese
Pepper to taste
2 large romaine hearts, roughly sliced
1 cup of kale, thinly chopped
1 red bell pepper, thinly sliced
1 1/2 cups of chickpeas
2 cups of croutons
Additional roasted garlic cloves if desired
To roast garlic, preheat oven to 400F.
Take the garlic and slice of the top. Place in aluminum foil with drizzled olive oil on top and sprinkle with salt and pepper. and close tightly.
Roast the garlic for 35-40 minutes until soft and lightly browned.
While garlic is cooking, make the salad ingredients and place into a large bowl.
When garlic is ready, make the dressing by placing the roasted garlic in a blender along with the lemon juice, fish sauce and Dijon mustard. Blend on low and drizzle in olive oil until it becomes slightly thickened.
Whisk in the cheese and blend for a few more seconds.
Pour the salad dressing over the salad and toss to combine using tongs. Add additional roasted garlic if desired. Serve.
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