Teriyaki tempeh Caesar salad
This is really good! It's the vegetarian version of Grilled chicken Caesar salad and I think it's just as satisfying.
I started with lettuce. Normally Caesar salads are made with Romaine lettuce, but I used lettuce from CSA Week #2 .
The dressing is Drew's Romano Caesar dressing.
There's also a little microplaned Parmesano Reggiano and freshly ground black pepper.
I previously made and froze sautéed teriyaki tempeh . This is a third of a cake of tempeh and seemed like a good amount for a lunch salad.
I like to combine all of the ingredients in a bowl and toss with the dressing so the lettuce is evenly coated, even when making a single serving.
Finally, top with a few Olivia's butter and garlic croutons.
And it's served with a homemade whole wheat and oat roll , previously frozen. I defrosted it for a few hours at room temperature in plastic wrap, then sliced and reheated it in the toasted for a few minutes so the butter would melt.
Update July 3, 2014: I also made a version of this that's a garden salad base with veggies .