Making the most of the vestiges of the summer, I wanted to get at least one more salad related blog written before hotter dishes are required. Traditional Caesar salad contains both cheese and anchovies, neither of which I will eat. This version is slightly cheesy, and very garlicky. It is not for the faint of heart nor for delicately flavored salads …. by which I mean, I like it just served with crispy lettuce leaves (Romaine or cos) to dip in it, and both girls gave me the thumbs up, when I gave it to them on baked potato. If you are a lover of garlic as I am, you can use large cloves of garlic; if you have to be sociable the day after, try smaller cloves …. and if you want to drizzle the dressing over shredded lettuce and cubes of fried GF bread, slacken the dressing off with a tablespoon of rice milk first.
1/2 cup mild flavored mayonnaise (Soy Vegan Mayonnaise is good)
1/4 tsp mild, light colored miso
1 tsp nutritional yeast
3 cloves garlic, finely minced
1/8 tsp pepper
1/4 tsp ground seaweed
Stir all ingredients together with a non-metal utensil, and use immediately.