As a vegetarian I really enjoy eating salad, but I don't use Caesar dressing because of the anchovies. I was drawn to this recipe because of the updated dressing, but the original contained Worcestershire which also has anchovies in it, so I subbed soy which is my go to substitute for Worcestershire.
We served this with Creamy Slow Cooker Tortellini Soup.
From a Cup of Jo.
For the dressing:
2 cloves garlic, minced
2 tbsp. mustard (whole grain Dijon if you have it)
3 tbsp. soy sauce
2 lemons, juiced
Sea salt & fresh black pepper
1 cup extra virgin olive oil
For the salad:
3 heads romaine lettuce, roughly chopped
5 oz. Parmesan cheese, freshly grated
1 package croutons
Black pepper for serving
Makes 6-8 servings.
To make the dressing: Whisk together all ingredients. If you're cutting this recipe in half, I recommend halving the vinaigrette because it made a lot of dressing. The oil, soy and mustard will try to separate, just give the dressing another good whisk before serving.
|Assemble the salad on a plate and spoon as little or as much dressing as you'd like.|
I really enjoyed this recipe. The romaine lettuce was crisp, but missing the hard pieces that other mixed lettuce has (am I the only one who hates those incredibly crunchy pieces of lettuce?). The fresh black pepper was a nice touch and the tangy vinaigrette dressing was the perfect pairing. I would much rather having this dressing over a heavy dressing like Caeser. The most prominent flavor was the garlic, but the mustard was also detectable, this is a recipe I will be making again as a side dish.