Nicole MacPherson: Meatless Mummy Con Carne


Sensational Caesar Salad Recipe


As the temperature tentatively rises and spring seems like it may finally make its appearance, my thoughts turn to barbeque season. In my house, the grill is manned by my husband and his masculine love of fire, but that doesn’t mean I get a break from the kitchen: I am the sole preparer of the ever-important side dishes. No matter; this Caesar salad is a snap to make and is a wonderful complement to both grilled portabella mushrooms and ribeye steak. In other words, it is perfect for a barbeque at our house. 

I love Caesar salad — doesn’t everyone? — but I am never quite satisfied by bottled dressings which are often too garlicky, too heavy, and too full of sodium. This dressing is light, tangy, and flavourful; worthy even of Cleopatra who, as we know, loved a good Caesar.


1/4 cup olive oil 
3 tablespoons red wine vinegar
1 teaspoon balsamic vinegar
1 teaspoon reduced-sodium soy sauce
1 teaspoon lemon juice
1 clove garlic, crushed
1/4 teaspoon dry mustard
1 egg (pasteurized)
Cracked black pepper and sea salt to taste
1 large head or 3 small hearts of Romaine lettuce
1/4 cup shaved or grated Parmesan cheese

  In a blender, mix together all dressing ingredients until very creamy; about 1 minute. 

  Wash lettuce and pat dry. Cut or tear into bite sized pieces.

  In a large bowl, toss lettuce, Parmesan cheese, and croutons together with the dressing until well coated. Top with additional Parmesan cheese if desired.  Serve immediately.

Makes 4 side salads