February 15, 2020 - Food & Wine
Don't get me wrong—I am a Caesar salad enthusiast from way back. But now that I'm older, I don't just love Caesar salad; I understand why it works. Like any good vinaigrette, it's based on the collision of acid (lemon juice) and fat (olive oil), plus earthiness from the garlic, creaminess from the egg, and an extra dose of umami (from the anchovies, Worcestershire, and Parmesan). And when I saw Food & Wine's recipe for Vegan Caesar Salad with Chicories and Walnuts, I had a moment of clarity: There's absolutely no reason why the things that make Caesar salad so addictive can't come from vegan ingredients.
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Eastern Daily Press (UK)