Marisa's Healthy Kitchen

I made this on Sunday night with the Romaine/Dressing/Parmesan and Monday used the dressing and parm on a regular big yummy salad…. SOOO GOOD!!!!! mmmmmm

Crisp Caesar Salad

Posted on Woody Harrelson’s site

A classic Caesar salad with crisp romaine lettuce and a Pinenut Parmesan.

• 1-2 heads Romaine lettuce

Caesar Salad Dressing:

Makes 1 pint of thick dressing that will keep fresh for a week.

• 5 tablespoons raw tahini
• 1/4 cup pine nuts
• 2 tablespoons tamarind paste (optional)(I did not use)
• 1 nice clove garlic2 green onions, or 1/4 cup sweet onion(I used sweet onion)
• 1 lemon, juiced
• 3 tablespoons apple cider vinegar
• 2 tablespoons maple syrup or 3 soft dates, pitted
• 3 tablespoons nutritional yeast
• 1-2 teaspoon black pepper or to taste
• 1-2 teaspoons sea salt or to taste
• 2 tablespoons good olive oil (optional)
• fresh water, 2 tablespoons at a time as necessary to blend

In a blender or Vita Mix: Blend tahini, pine nuts, tamarind, garlic, green onion or minced onion, lemon juice, vinegar, maple syrup or dates, nutritional yeast, black pepper and sea salt, adding oil and fresh water, 2 tablespoons at a time as necessary to blend until very smooth.

Season with sea salt and pepper to taste.

Pinenut parmesan:

• 1/4 cup pinenuts
• 1/4 cup whole cashews or macadamia nuts
• 1 teaspoon good oil or fresh water
• 2-3 tablespoons nutritional yeast
• pinch dried garlic granules or powder
• pinch Celtic or sea salt

In a food processor or blender: Chop pinenuts and cashews into a fine meal. Drizzle in a touch of oil or water. Chop in pulses until moist and ground. Add nutritional yeast, dried garlic and salt and chop in pulses until crumbly.

Assembly:

Separate Romaine lettuce leaves and break into pieces. Dollop dressing on, a few tablespoons at a time, and toss with lettuce until well coated, but not drenched. Serve and sprinkle with ‘Pinenut Parmesan’

Serves 4-6