VEGAN CAESAR SALAD AND TAHINI SAUCE
Inspired by Genevieve Ko is the cooking editor for the Los Angeles Times
Extra dressing on the side never hurts. (Mariah Tauger / Los Angeles Times)
Adapted from Lodge Bread.
The proportions below make one cup of dressing. You can use it all at once with the amounts of lettuce and croutons below for eight generous salad servings or divvy it up as you want. A quarter cup will coat the chopped leaves of one romaine heart nicely.
Inspired by Lodge Bread . The recipe was published by By Genevieve Ko Cooking Editor March 2, 2020
Ingredients:
2 garlic cloves to brightens the mix with its sharpness
¼ cup or ½ dl nutritional yeast, plus more for serving
3 tablespoons fresh lemon juice
2 tablespoons apple cider vinegar
1 tablespoon white miso
1 tablespoon extra-virgin olive oil
1 teaspoon fine salt, plus more
¼ teaspoon cracked black pepper, plus more
½ cup or 1 ¼ Al Arz tahini
4 romaine (Romanosalat) hearts or 2 heads of romaine, cut in 2 - 2.5 cm pieces
4 cups croutons, preferably homemade sourdough (see recipe below)
Flat-leaf parsley and dill leaves, for serving (optional)
Instructions
Combine the garlic, nutritional yeast, lemon juice, vinegar, miso, olive oil, salt, pepper and ½ dl or ¼ cup ice-cold water in a blender. Purée on medium-high speed until smooth, scraping the bowl as needed. With the machine running on medium speed, add the tahini in a steady stream. Blend until emulsified. Taste and add more salt if needed and to your preference.
Drizzle the dressing over the romaine in a very large bowl. Toss with your hands until evenly coated. Sprinkle with nutritional yeast and cracked black pepper, then top with the croutons and herbs if using. Serve immediately.
Make ahead: The dressing can be refrigerated in an airtight container for up to 1 week.
Adapted from Lodge Bread.
HOMEMADE SOURDOUGH CROUTONS
Source: Lodge Bread. the one and only!
45 minutes. Makes as much as you want.
Homemade croutons taste way better than store-bought. They take time to bake but little effort to put together. And they don’t require exact measurements: crisp up as many or as few as you’d like and adjust the other quantities as needed. The timing depends largely on the bread and your crunch preference. Here’s how to do it.
Ingredients
Sourdough loaf or boule, fresh or day-old
Everyday extra-virgin olive oil
Salt and freshly ground black pepper
Instructions
Heat the oven to 350°F or 175°C degrees.
Cut the bread with its crust into cubes slightly larger than the crouton size you like. I prefer 3.5 cm cubes because they’ll shrink to an inch after baking. Spread the cubes in a single layer, leaving some space between them, on a half-sheet pan or other rimmed baking sheet. Bake until dry, firm and golden, 10 to 20 minutes. The timing depends on how dry your bread is to begin with.
Put the pan on a rack and push all the bread cubes together so they’re touching. Drizzle evenly with olive oil so all the cubes are lightly coated but not drenched. Toss the cubes to even out the oil coating and spread out again. Return to the oven and bake until golden brown, 10 to 15 minutes. Let them go to dark golden brown if you prefer extra-crunchy croutons with a dark-toast taste. Just don’t let them burn.
Immediately sprinkle the croutons with salt and pepper and even you can Za'atar and toss to even out the seasonings. Cool completely on the pan on a wire rack.
Make ahead: The croutons will keep in an airtight container for up to 1 week.
The recipe was published by By Genevieve Ko Cooking Editor March 2, 2020
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