30 minutes or fewer
At the Regency House Spa in Hallandale Beach, Fla., executive chef John Nowakowski uses a zesty vinaigrette as a Caesar dressing alternative and as a marinade for grilled asparagus or other vegetables. “I came up with the recipe after going out to a restaurant and tasting a Parmesan vinaigrette served with grilled vegetables,” Nowakowski explains. “I wondered if I could duplicate it without all the fat and cheese.” Recipe courtesy of Regency House Spa.
- ¼ cup olive oil
- 2 cloves garlic, minced (2 tsp.)
- 2 tsp. chopped fresh oregano
- 2 8-inch whole-wheat pitas, cut into ¾-inch squares
- ¾ cup olive oil
- 4 oz. soy or rice Parmesan cheese
- ⅓ cup lemon juice
- ¼ cup brown rice vinegar
- 5 pitted green olives, plus 1 Tbs. olive juice
- 1 Tbs. sliced fresh basil
- 1 tsp. hot sauce
- 2 heads romaine lettuce, coarsely chopped (12 cups)
- 2 8-oz. pkgs. Italian-flavored baked tofu, sliced, optional
- ¼ cup grated soy Parmesan cheese, optional
1. To make Croutons: Preheat oven to 375°F. Blend oil, garlic, and oregano in blender until smooth. Toss together pitas and oil mixture in bowl. Spread on baking sheet, and bake 15 to 18 minutes.
2. To make Vinaigrette: blend all ingredients in blender until smooth.
3. To assemble Salad: Toss lettuce with 1/2 cup Vinaigrette. Divide among serving plates, and top with Croutons, tofu slices (if using), and soy Parmesan cheese (if using).
July/August 2010 p.41