My garden’s lettuce box has been growing like crazy and we have an abundance of arugula, salad bowl lettuce, mesclun green, and romaine. I love love love our romaine- it’s sooo crisp and fresh and you can’t get more local than your very own backyard. I decided to make a caesar salad, because it was a perfect way to showcase this lovely lettuce. My friend was over for dinner and she couldn’t get over how good the salad tasted- she was sure it was the homegrown lettuce! This is a really neat Caesar salad dressing, because it’s completely raw. There is no mayo, or eggs, or anything like that, yet it’s creamy and garlicky, just like regular caesar salad dressing. Instead of using croutons, I just used cashews, as I’m not eating yeast right now. I know the argument that cashews aren’t technically “raw” but I don’t eat 100% so it’s not a big deal for me.
I took some pictures of the other wonderful things we have growing here, too. I think the only things I left out were our tomatoes, marionberry, strawberries, some herbs, and the several kinds of beans that I have yet to plant.
One of the raspberry ‘bushes’….gotta give this little baby some love for the next couple years!
Peas (and those little containers contain personal cantaloupe!):
Rosemary- my favourite herb!!
Garlic (I cannot WAIT to harvest this and eat it…mmm….garlic….)
I found this recipe on the internet, but apparently it is adapted from Natalia Rose’s Raw Food Detox Diet Book. It makes about 3 cups, and keeps for about 10 days.
Raw Caesar Salad
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice
- 1/4 cup tahini
- 1/2 cup water
- 2 cloves of garlic
- 2 tbsp miso
- 5 dates
- 4 celery stalks
- freshly ground black pepper
Put all ingredients in a blender and mix until smooth.