Newspaper article St Louis Post-Dispatch (MO)

Doing the Impossible: Make a Vegan Caesar Worth Celebrating

Newspaper article St Louis Post-Dispatch (MO)

Doing the Impossible: Make a Vegan Caesar Worth Celebrating

Article excerpt

I've heard that many restaurant chefs despise making Caesar salads, but I don't understand why. Who wouldn't love making lemony- cheesy-black-pepper-salad dreams come true?

So my resourceful little self has always had a solid Caesar salad game going at home. My original recipe was rooted in the classic for years: raw egg yolk, umami-laden anchovies, nutty Parmesan cheese, tart lemon juice. I then top that basic Caesar salad with almost any protein to turn it into a truly satisfying meal. Steak, shrimp or chicken work well, but so do turkey meatballs, roasted pork tenderloin and my secret weapon just about every kind of canned fish available.

Over time, I've adapted and adjusted my beloved Caesar salad recipe to account for changes in my family. When I was pregnant, I avoided raw eggs. My daughter's gluten intolerance kicked sourdough croutons to the curb. …

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