Eggless Salad Recipes

EGGLESS CAESAR SALAD

Eggless Caesar Salad image

Provided by Anne Burrell

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 9

Ingredients

1 cup grated Parmesan, plus a block for shaving
2 lemons, juiced
3 garlic cloves
2 tablespoons Dijon mustard
3 or 4 anchovy fillets
Extra-virgin olive oil
Kosher salt
3 to 4 slices day old rustic Italian bread, cut into 1/2-inch dice
2 hearts romaine lettuce

Steps:

In the bowl of a food processor add the 1 cup of cheese, the lemon juice, 1 garlic clove, the mustard and the anchovies. Turn the machine on and let it run for 15 to 20 seconds. As the machine is running, drizzle in 1/2 to 3/4 cup olive oil. Let the machine run for another 15 seconds after the oil has incorporated. Season, to taste, with salt.
Coat a large saute pan generously with olive oil. Smash 2 garlic cloves and add them to the pan over medium heat. When the garlic cloves have become golden and are very aromatic remove them and discard, they have fulfilled their garlic destiny. Stir in the bread cubes, season with salt, to taste, and saute them until they have absorbed all of the oil and are crispy, but still slightly pliable.
Break apart the lettuce leaves. Swish them in cool water, then pat them dry. In a large bowl toss the leaves with the dressing. Arrange the leaves on serving plates and sprinkle with the garlic croutons. Shave some Parmesan over the salads and serve.

EGGLESS SALAD

Eggless Salad image

Provided by Tyler Florence

Categories appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 pounds soft tofu
1/2 cup soy-based mayonnaise
3 tablespoons Dijon mustard
1 teaspoon cayenne
1/2 teaspoon turmeric
2 tablespoons chopped flat-leaf parsley
1 tablespoon chopped fresh dill
1/2 cup diced green onions
Salt and pepper

Steps:

Place the tofu in a mixing bowl and mash with a wooden spoon. Mix in the remaining ingredients and combine well. Chill slightly, then serve on a bed of mixed greens or as a sandwich.

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