I've jabbered on and on about this salad... and so finally, here's the recipe. I do think the jabbering is justified, though!!
This Caesar salad is quite authentic in its flavor, uses very healthful ingredients, is incredibly easy to make, and unlike many dairy-free caesar dressings, it uses raw nuts (or seeds) instead of soy products to make it creamy.
You need an immersion blender for this dressing. If you have a high-powered blender, then obviously you can use that as well. What's needed is to puree the heck out of the nuts/seeds and other ingredients, until they are as smooth as possible! But, then... you're ready to roll!
The recipe offers a version using seeds instead of nuts, so it can be enjoyed by those of you with nut allergies. Also, the seed version is just a nice variation - and just as tasty!
Gently mix this dressing into crisp romaine leaves (I typically use a *wee* bit more than shown in the picture, but you know me and sauces). Next, simply toss in raw pumpkin seeds - or gasp! - toasted pumpkin seeds or croutons (sorry raw foodists - don't slam me on that one, okay?!) :)
In ED&BV, there is a simple recipe for Polenta Croutons that are dynamite in this salad. Polenta Croutons you say? Yes, something you can make with those tubes of polenta that you stare at wondering "what can I make with this"! (There are a few other ideas in the book for those tubes of polenta, btw.) Of course, regular croutons can also be used. If you want to keep the salad raw, go with the raw pumpkin seeds... and also try adding some sliced cherry or grape tomatoes - another nice addition!
I must also add that I love to use this dressing as a dip for raw veggies and also for a sandwich spread, since it's so thick... and wicked tasty!