How does one make Caesar Salad pareve? It is salad of few ingredients, each one of them integral to the mysterious balance
that has made this a well loved classic for two generations.
Julia Child, who wanted to make Casear Salad something the home cook could easily manage, sought the original recipe for her book, "From Julia's Kitchen." Since then, the recipe has been the basis of experimentation and creativity.
We top it with chicken, fish or steak, eliminate the raw or coddled egg and argue about the authenticity of adding anchovies. But we never, never omit the cheese--until now.
This recipe for Caesar Salad captures that sought out rich, but delicate restaurant taste, in a pareve homemade Caesar Salad Dressing. Ahhh...but don't tell Julia!
Cooking for The King's ~ Pareve Caesar Salad
first, the croutons:
1 stick margarine, melted
2 teaspoons garlic powder
1 teaspoon curry powder
1/2 loaf leftover bread, crusts
trimmed, cut in 1/2" cubes
…and now the secret dressing:
1 clove garlic, peeled
1 teaspoon kosher salt
2 teaspoons Worcestershire sauce
2 tablespoons red wine vinegar
juice of 1/2 lemon
1 teaspoon tamari sauce
2 green onions
4 sprigs fresh parsley
1 cup mayonnaise
1/2 cup (pareve) sour cream
1 large head romaine lettuce, torn into bite sized pieces
1. Preheat oven to 350 degrees and position rack on top shelf of oven. In a large baking pan, toss bread cubes with melted margarine, garlic powder and curry powder.
2. Bake 7 to 10 minutes, stirring occasionally, until bread is toasted and golden around the edges. Remove from oven to cool to room temperature.
3. In the work bowl of a food processor place remaining ingredients except lettuce. Process until very smooth.
4. Just before serving, toss lettuce with enough dressing to coat leaves add croutons and toss again.
Make Caesar Salad with Kosher Beef Bourguignon and serve along with a loaf of crusty French bread for a Jewish Julia Feast.