Mary's Caesar Salad
Prep: 15 minutes
By Mary McDougall
This versatile dressing for this salad can be made several hours in advance and refrigerated in a jar until serving time: shake well before adding it to the salad. Store any leftover dressing, tightly covered, in the refrigerator for up to 1 week to use on any green salad. For a more traditional Caesar salad, toss in some dry, toasted bread cubes just before serving. Miyoko Schinner, cookbook author and one of our McDougall Program cooking instructors, taught me how to make this dressing, and it has become my family's favorite salad dressing!
- 2 tbsp almond meal
- 3 tbsp Dijon mustard
- 3 tbsp nutritional yeast
- 3 cloves garlic, crushed or minced
- 3 tbsp fresh lemon juice
- 2 tbsp regular or reduced-sodium soy sauce
- 2 heads romaine lettuce, washed, spun dry, and torn into pieces
Put the almond meal, mustard, nutritional yeast, and garlic into a 12-ounce jar. Stir with a fork to make a paste. Add the lemon juice, soy sauce, and 1 tablespoon of water. Close the jar tightly and shake vigorously to mix. Put the lettuce in a large bowl. Shake the dressing well, then pour about half of it over the lettuce. Toss, taste, and continue to toss in dressing until the salad is dressed the way you like.
NOTE: Almond meal can be made by grinding the nuts until they are almost the texture of flour. You can find almond meal at Trader Joe's, Bob's Red Mill, or natural food stores. To make your own, grind unsalted, blanched, or skin-on raw almonds in a food processor until very fine, taking care not to go so far that you make almond butter. (Using cold nuts helps to prevent this). Store almond meal in the freezer for up to 6 months.