This is no ho-hum salad. In fact, my kids call it a “Cnaesar” because all the pepper makes them want to sneeze. But they gobble it up.
The radicchio holds up beautifully, even when doused with dressing. The tofu gives the dressing a luxurious creaminess without the unwieldy, dense consistency of most restaurant versions. And the roasted garlic oil eliminates the astringent bite of raw garlic (no death-breath!). You can find Roasted Garlic Oil
If you are trying to cut down on fat and calories, you can lighten up the dressing even more by substituting half of the oil with vegetable broth. Either way, this salad is more than something to sneeze at…and absolutely delicious.
3 heads radicchio, cores removed, chopped or shredded
Your choice of croutons (optional)
A generous sprinkling of freshly grated Parmesan cheese (about 1/4 cup) and freshly ground black pepper
Tofu Caesar Dressing
2 teaspoons white wine or sherry vinegar
2 teaspoons fresh lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
6 to 8 anchovy fillets packed in oil, drained, to taste
1/2 cup Roasted Garlic Olive Oil
2 ounces soft or medium-firm tofu
1/4 cup freshly grated Parmesan cheese
Freshly ground black pepper
1. Combine the radicchio and croutons in a large salad bowl.
2. In a blender, combine the vinegar, lemon juice, Worcestershire sauce, mustard, anchovies, oil, tofu, Parmesan cheese and pepper, and blend until smooth. Taste and adjust seasoning, adding more lemon juice, mustard or cheese as desired.
3. Toss the radicchio and croutons with the dressing and additional cheese; serve mounded on chilled plates.
Note: The dressing can be stored in an airtight container in the refrigerator for up to one week.
Celebrate the season with our Spring Green Farro Risotto.
Photo credits: epicurean.com and seductionmeals.com
Try these handy charts we found on the CUESA (Center for Urban Education and Sustainable Agriculture) 
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