Almost Caesar Salad A good Caesar salad is always a treat. This vegetarian version sneaks in a surprise taste, shredded seaweed, giving this salad its traditional anchovy taste without the fish. For a creamier version lower in fat, substitute 1/2 cup soft tofu for half of the oil. Makes 8 Servings
	Ingredients: 1/4 cup balsamic vinegar 6 tablespoons canola oil 6 tablespoons Dijon mustard 1 tablespoon minced fresh parsley 1/4 cup rinsed and drained capers 1/4 cup shredded seaweed (agar), or julienned nori sheets 1 tablespoon minced garlic 1 tablespoon minced shallots 2 bunches romaine lettuce 1/4 cup fresh lemon juice ( from 1 to 2 lemons) Sea salt and freshly ground black pepper 6 tablespoons extra-virgin olive oil 2 tablespoons soy Parmesan
	Instructions: 1. In a bowl using an electric handheld blender, puree the vinegar, mustard, capers, garlic, shallots, and lemon juice. Slowly drizzle in the olive and canola oils. Mix in the parsley and seaweed by hand. Refrigerate. (The dressing will last in the refrigerator for up to 1 week in an airtight container.) 2. In a mixing bowl, tear the lettuce into bite-size pieces and season with salt and pepper to taste. Add the dressing and toss well. Serve on chilled plates with parmesan sprinkled on top.

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