How to Cook Caesar Salad with Crispy Tofu Croutons,Salad Recipes.
In this creative remix of a classic Caesar, Melissa Rubel Jacobson pan-fries tofu cubes until they become crisp and crouton-like. Plus, she blends soft tofu with olive oil, lemon juice and an anchovy to make a terrific Caesar-style dressing without the standard raw egg yolks.
- 6 ounces soft silken tofu, drained
- 1 1/2 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons fresh lemon juice
- 1 1/2 tablespoons freshly grated Parmigiano-Reggiano cheese, plus more for serving
- 1 oil-packed anchovy fillet, drained
- 1 small garlic clove
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon Dijon mustard
- Salt and freshly ground pepper
- 1 14-ounce package firm tofu, drained and cut into 3/4-inch cubes
- Vegetable oil, for frying
- 1/2 cup cornstarch
- 2 romaine hearts, torn into bite-size pieces (1 pound)
The story goes that Cardini wanted to serve salad to his restaurant patrons but found himself short of fresh ingredients to mix with his romaine lettuce. He raided his pantry and, using what he found there, concocted the recipe that went down in history. Other chefs began making Caesar Salad because of both its unique flavor and its economy--except for the lettuce and the egg in the dressing, it required no perishable ingredients.