GOLDEN CAESAR SALAD
Now get ready for something different, okay? We’re going beyond the fat, which means there is a world out there that hasn’t been seen yet – not by me anyway – and judging by all I’ve read, not by anybody else either. So get ready to be wowed. Don’t be looking for the old Caesar here. It’s gone. But when it left, look what opened up!
Serves 2 for me (yes, I ate 2 servings – so good, couldn’t help myself!)
First make the salad dressing. Golden Caesar Salad Dressing.
Next make Golden Caesar Salad Topper:
1 piece Flatout Garden Spinach Flatbread – cut in half from end to end, stack, then cut crosswise into 1/4 inch wide strips
In large skillet, over low heat, sprinkle sea salt, fresh grind black pepper, garlic powder, smoked paprika and maple sugar (sub brown sugar or raw sugar if desired).
Add flatbread strips, stir to coat, even out in pan and let sit to char on bottom side.
To the skillet, add about 1/3rd package extra-firm water packed tofu, rinsed, blotted and cut into small cubes. Turn heat to medium and fry the tofu along with the flatbread strips, coating with seasoning and cooking till golden brown.
When done remove from heat.
Place cut romaine and fresh spinach leaves in bowl. Sprinkle with garlic powder and fresh grind black pepper. Drizzle with dressing as desired. Toss.
Add a portion of Salad Topper. Toss again. Plate, then top with a little more Topper plus additional fresh grind black pepper. Serve.
Notes: Wow. Different flavors, different textures, but it all works beyond expectations!
The soft of the flatbread and tofu along with the crunch of some of the pieces of flatbread worksvery well here in the overall texture achievement.
FAT-FREE CHEF™ 