So many times I see someone order a salad in an attempt to be healthy – and promptly get served a pile of greens heaped with dressing and extras that completely negate the nutrients of the vegetables. Often it’s better to order the veggieburger rather than the Caesar salad – unless it’s my Caesar salad! I’ve been going crazy with lemons recently (Lemon Sponge Pudding, Papaya Salad, Okra, Asparagus Salad), and when I mixed some lemon juice with olive oil, I realized I had the makings of a great Italian salad.
1 or 2 hardboiled eggs
2 tablespoons chopped veggie roll (seitan, tofu, and other fake meats also work)
1 romaine heart, chopped
1 tablespoon lemon juice, plus some lemon wedges for serving
1.5 tablespoons olive oil
freshly ground salt and pepper, to taste
shredded cheese (optional, I didn’t use any)
1. Hardboil the eggs. What works for me is this: place eggs in a pan and add enough water so that it comes about an inch above the eggs. Put the pan over high heat until it boils; let the water boil for about a minute, then remove from the heat and let the eggs cook in the hot water for about 15 more minutes. At this point you can run them under cold water and peel off the shells. I cut mine in quarters.
2. Saute the chopped veggie roll in a little bit of sesame oil for about 2 minutes or until crispy.
3. Mix together the lemon juice, olive oil, and some salt and pepper. Mix with the lettuce and add more salt and pepper to taste.
4. Top with the eggs and veggie roll; add shredded cheese if you’d like. Garnish with lemon wedges and squeeze on more juice if you’d like!
If you’re worried about cholesterol, take out the egg yolks. This salad is delicious either way.