caesar salad (vegetarian or vegan!!!)












1 bulb roasted garlic

juice of 1 lemon

1 tbsp capers

1 tbsp caper juice

1 ½ tsp dijon mustard

2 garlic cloves, minced

¼ tsp salt

¼ tsp cracked pepper

1/3 cup grated parmesan* (reggiano makes a huge difference, worth the cost)

1 cup olive oil (use good stuff)

organic romaine

  1. roast garlic. you have 2 options…
    1. leave the bulb of garlic whole and cut off the tops of all the cloves so a little bit of the top of each clove is showing. place the bulb on a piece of aluminum foil that will you can wrap it up in. pour olive oil all over the bulb making sure to get some on each clove. leave the residual in the bottom of the tin foil and wrap up the tin foil. put the wrapped up bulb in the oven on 400 for 40 mins.
    2. the expedited process… peel all cloves of 1 bulb of garlic and put them in a pan with enough olive oil to just cover all the cloves. put stove to low to medium low (the higher the temp the more diligent you have to be with watching them…) stir them occasionally until all cloves are browned. (this makes delicious olive oil that has a slight hint of roasted garlic.. yummm)
  2. combine all ingredients, except oil in a blender or food processor and blend. Add olive oil in a slow, thin stream.  Adjust seasoning to taste.

*leave out parmesan and make it vegan!

**parmesan reggiano for garnish or better yet a parmesan cookie – just melt mounds of shredded parmesan till almost brown then let cool, break it up and eat with salad

***Make your own flipping croutons.  Buy a loaf of GOOD loaf of bread, cut it into whatever size you like, toss it with olive oil, sprinkle with Spike Seasoning, throw it in the oven for 15 minutes or so.

Recipe from Rebar Cookbook by Audrey Alsterberg and Wanda Urbanowicz

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