Chick’n Caesar Salad
posted by Veggie Patch
The vegetarian version of a restaurant favorite.
Ingredients:
1 package Veggie Patch Chick'n Cutlets
1 large head romaine lettuce, washed and chopped
1 green tea bag
1⁄2 cup grated Parmesan or Romano cheese
6 tablespoons extra-virgin olive oil
1 to 2 garlic cloves
1 tablespoon red wine vinegar
1 teaspoon soy sauce
1 teaspoon Dijon mustard
Juice of one lemon
Salt and freshly ground pepper, to taste
Instructions:
Preheat oven or toaster oven to 375 degrees
Place cutlets on lightly greased baking sheet. Bake 10 to 12 minutes, until crisp.
Meanwhile, to make the dressing: Steep the tea bags in 1⁄2 cup boiling water for 2 minutes (no longer or it will taste bitter). Allow the tea to cool, then place 1⁄4 cup of the tea in the blender, along with the lemon juice, soy sauce, vinegar, mustard and garlic. Puree on high until smooth. With the processor running, slowly stream the oil through the processor’s feed tube. Add most of the cheese (reserve 2 tablespoons of cheese for garnish) and puree for another few seconds. Season with salt and freshly ground pepper to taste. Use immediately or store dressing in the refrigerator for up to 3 days.
To make the salad: Cut each warm chick'n cutlet into 6 strips. In a large serving bowl, toss the romaine and the chick'n cutlet strips with enough dressing to coat all pieces. Garnish with the remaining grated cheese on top.