Caesar Salad Dressing
VG, GF, SF, EF

Years ago when I worked in a vegetarian restaurant, we had a very popular Caesar salad. The secret was in the dressing-- very simple to make but with a unique citrus zing. One of our regular customers claimed it was "the best Caesar in town"!

The original recipe made a HUGE batch-- I have cut it down somewhat, but it you have a small family you might want to cut it down even further.

Ingredients

1 1/2 cups oil
3/4 cup fresh orange juice
1/4 cup fresh lemon juice
3 tbs parmesan, grated
Salt, to taste
Pepper, to taste
3 cloves garlic

Directions

Blend all ingredients in blender until smooth.  Store in an dark glass or opaque container, tightly covered. Dressing tends to separate, so whisk or shake vigorously before serving (whisking usually works best).

Toss with romaine lettuce and choice of toppings, such as home made croutons and extra parmesan cheese. The restaurant I worked in omitted bacon bits, even the soy-based variety, but if you like them, go ahead and add them!

As a side dish, this salad goes great with a vegetable stew, pizza or other favourite entree.

To make this a into a "meal salad" add strips of cooked, lean, organic chicken (vegetarians can use strips of veggie turkey deli rounds if desired). Serve with a slice of rye bread, or a whole grain bun.

From the kitchen of : Robin Russell, Webmaster

Source: By Rose Vegetarian Restaurant. This restaurant moved from Kitchener, Ontario to Vancouver, British Columbia in the mid 1990s. Unfortunately, I lost track of them and do not know if they are still in business or operating under a different restaurant name.

Recipe published: Spring, 2000

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