How to Make Caesar Salad | In the Kitchen Series


When my friend Teyebeh sent me a vegan recipe for Caesar Salad dressing, I was eager to try it, but I forgot to soak my garbanzo beans (the base of the dressing), so I made my own non-vegan recipe inspired by the vegan alternative. I really like the way it turned out, and it probably resembled a traditional Caesar salad dressing.

Cream- 3/4 cup and 1/4 cup
Sliced Parmesan- 2 Tablespoons
Mustard- 1 Tablespoon
Capers- 1 Tablespoon
Garlic- 6-8 gloves (or more if you love garlic)
Black pepper- 2-3 grinds of fresh black pepper
Lemon- half a squeezed lemon
Salt- sprinkle
Romaine lettuce- 1 head

Wash, ‘dry’ and chop lettuce. Toss with lemon juice, and set aside. In a Nutribullet or similar blender blend all remaining ingredients (reserve 1/4 cup of cream). Blend for 15-30 seconds. It will turn into whipped cream. To this mixture, add remaining cream. Fasten lid and shake; DO NOT BLEND again! Drizzle a couple tablespoons onto your salad and toss well. Garnish with more Parmesan cheese and your favorite croutons. Optional: add grilled chicken. Serve with Italian soda from Whole Foods.
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