Vegan Caesar Salad Dressing
I road-test a vegan version of the classic Caesar salad.
Easter may be behind us, but I still have to post this great seafood pasta dinner we had on a Lenten Friday – for me, it was one of those that taking a bite of seemingly makes you MORE hungry. It was so good: creamy, spicy and shrimpy. You know how some people prefer their seafood to not taste fishy? That is the opposite of me. Bring on the fish. All of it. With extra fishiness.
Also, I loved the easy “sauce.” Nobody said it has to be fancy! The Dijon mustard was a smart trick to add some dimension without destroying the dish’s simplicity.
This recipe comes to us from the NYT Cooking site, by the way. If you aren’t already reading it, you should be! It’s my go-to for weeknight dinners these days. I enjoy how their writers give plenty of space to recipes that barely require a recipe.
I shot these photos a couple of weeks ago. I already had dinner this evening. And I’m trying to get back on the whole My Fitness Pal thing since I’m supposed to be in a bridesmaid dress in June. But just revisiting this recipe, I could eat another plate of it right. this. second.
1/2 lb. bucatini
1/2 cup crème fraîche
1 1/2 tablespoons Dijon mustard
Pinch of cayenne
1/2 pound cooked shrimp meat
1 jalapeño chile, seeded and diced
1 Tbsp. finely cut chives
3 scallions, thinly sliced on an angle
Leaves from 2 sprigs of thyme (removed from stem)
Cook the pasta to al dente according to the package directions.
Meanwhile, melt the crème fraîche and stir in the mustard and cayenne. Stir in the shrimp, drain the pasta and add the noodles to the pan as well. Toss to coat.
Finally, toss in the jalapenos and herbs. Salt and pepper to taste!