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.
Stephanie Foley
Prep Time: 30 mins
Total Time: 30 mins
Servings: 4
Ingredients
Ingredients
- 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)
Directions
1
In a blender, puree the silken tofu with the olive oil, lemon juice, the 1 1/2 tablespoons of Parmigiano, the anchovy, garlic, Worcestershire and mustard; season the dressing with salt and pepper.
2
Wrap the firm tofu in paper towels and press out some of the water. In a large skillet, heat 1/4 inch of vegetable oil until shimmering. In a bowl, toss the tofu with the cornstarch until coated. Add the cubes to the oil and fry over moderately high heat, turning once, until crisp, about 8 minutes. Using a slotted spoon, transfer the croutons to a paper towel-lined plate; season with salt.
3
In a large bowl, toss the romaine with the dressing and two-thirds of the croutons. Transfer the salad to plates and top with the remaining croutons. Sprinkle with Parmigiano and serve.
Did you know that Julius Caesar had nothing to do with the invention of the salad that bears his name? The credit for this delicious dish more properly goes to Caesar Cardini, a restaurateur who came up with the idea out of a combination of necessity and creativity.
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.
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.
