Slimmer Caesar Salad with Homemade Croutons
By Susan Arruda
YIELD: 11 oz.
2 egg yolks- room temp.
2 tsp. mustard
1 clove minced garlic
1/2 cup silken tofu (fine texture)
1 tbsp. light cream cheese
2 tsp. Worcestershire sauce
1 tbsp. red wine vinegar
1 tbsp. fresh squeezed lemon juice
1/3 cup Extra Virgin Olive Oil (EVOO) + 1 tbsp. (6 tbsp. total amount)
1 tsp. nutritional food yeast flakes
2-4 tbsp. finely grated Parmesan cheese
Sea salt and pepper to taste
Combine the egg yolks, mustard, garlic, tofu and cream cheese and whisk together thoroughly or mix in a blender, food processor or beat with a mixer in a bowl.
Whisk the Worcestershire sauce, and lemon juice.
Gradually whisk in the EVOO until thick and creamy
Add the remaining ingredients together.
Add sea salt and pepper to taste.
1 whole wheat bagel – cut into 1 inch pieces
1 garlic glove minced
1 tbsp. EVOO
Toss the bread cubes with the other ingredients and mix to combine.
Spread evenly on a baking sheet.
Bake at 225 for 15-20 minutes until light, golden and crisp. Avoid over-baking or this will result in a rock hard, rather than chewy center.
The salad and the dressing can be prepared beforehand. Store the dressing in a glass dispenser and store in the refrigerator.
Combine the dressing with the lettuce just before serving.
The croutons will keep for 2 days in an airtight container.