Third Annual
Soyfoods Symposium
Recipes

 

Soy Caesar Salad with Parmesan Croutons

by Chef Carrie Balkcom, CEC and Sous Chef Stacey E. Evans, CC

Serves 6

Croutons

2 slices bread
1 tbsp. soy or olive oil
2 tbsp. parmesan cheese

Cut bread into small cubes. Toss bread with oil and parmesan cheese until well blended. Place on ungreased baking sheet. Bake for 10 minutes at 300°F until crisp. Remove from oven and set aside.

Dressing

1/4 cup olive oil
3/4 cup soy milk
4 cloves garlic, minced
1/4 oz. anchovy paste
1/4 tsp. kosher or sea salt
1/2 tsp. cracked black pepper
1/2 tsp. worcestershire sauce
Dash lemon juice

Mix all ingredients together well in mixing bowl until well blended. Make ahead and refrigerate until well chilled. Just before serving, reblend, if necessary.

Salad

1 head Romaine lettuce, well washed. Dry on paper toweling.

Assembly

Tear well-washed lettuce into bite-size pieces. Place in salad bowl. Add croutons. Add dressing. Mix well. Season to taste.

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