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Un-Caesar Salad

What you need: 

1/4 cup chickpeas
1/4 cup liquid (I use the liquid in the chickpea can)
1/4 cup fresh lemon juice
1 to 4 cloves garlic, to taste, chopped (I used 4 and it was hot and garlicky)
1 tablespoon capers, including the brine + capers for garnish
2 teaspoons tamari, or to taste - depends on salt in beans
Romaine lettuce, to taste
croutons, to taste
pepper, to taste

What you do: 

1. To a blender, add chickpeas, liquid, lemon juice, garlic, capers, and tamari; blend everything except the last three items until only tiny pieces of chickpea are visible. (I used a Braun hand-blender).
2. Toss Romaine lettuce with mixture.
3. Garnish with additional capers, croutons, and pepper.

Preparation Time: 
10 minutes
Cooking Time: 
Recipe Category: 



I made my own version of this dressing for my lunch- hmm mmm! I wasn't so keen on adding the brine from the capers so I just added water instead. This was the version I tried:

Un Caesar Salad with lemon-poppy seed dressing and tofu croutons

1-2 cloves garlic
4 tablespoons lemon juice + the zest
small jar good quality capers/ capers and olives in olive oil
4 tablespoons of soft beans- borlotti was all I had but anything goes!
1-2 teaspoons tamarit, or to taste.few leaves of basil if you have them
poppy seeds
mixed salad leaves
ready marinaded tofu, cubed.


(1) Blend garlic, lemon juice, capers (or capers and olives), beans, tamari, and optional basil leaves with a little water.

(2) Start grilling tofu

(3)Put salad leaves in a bowl add some of the dressing until the leaves are lightly covered. Arrange on plates with a sprinkling of poppy seeds and the reseved lemon zest.

(4) Take tofu from under the grill and add on top of the salad as 'croutons'.

Serves 8.


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