Vegan Caesar Salad
Ingredients
The salad
-
2
slices
whole-grain bread or gluten-free bread
-
½
clove
garlic
-
N/A
spray
extra-virgin olive oil
-
3
heads
romaine lettuce
-
2
pieces
radishes, sliced paper-thin
-
2
tablespoons
chopped chives
-
2
teaspoons
capers, drained
-
2
tablespoons
hemp seeds
-
N/A
to taste
sea salt and freshly ground black pepper
-
N/A
for serving
lemon wedges
-
¼
cup
microgreens, optional
-
N/A
pinches
red pepper flakes, optional
The dressing
-
½
cup
raw cashews
-
1
clove
garlic
-
2
tablespoons
fresh lemon juice
-
2
teaspoons
Dijon mustard
-
2
teaspoons
capers, drained
-
½
cup
water
-
N/A
to taste
freshly ground black pepper
Instructions
- Preheat the oven to 350°F.
- Rub the bread slices with the cut side of the garlic clove and slice the bread into cubes.
- Spritz the bread cubes with olive oil and bake until crispy, about 10 to 15 minutes.
- In a high-speed blender, combine the cashews, garlic, lemon juice, mustard, capers, water, and black pepper. Blend until creamy.
- Preheat a grill or grill pan to high.
- Slice the romaine heads in half lengthwise, drizzle with olive oil, and season with salt and pepper.
- Grill the romaine cut-side down until char marks form, about 1 to 2 minutes, then flip and grill for another 2 minutes.
- Assemble the salads with the grilled romaine and drizzle with the dressing.
- Top with radishes, chives, capers, and croutons.
- Sprinkle with hemp seeds, microgreens, and red pepper flakes if using.
- Serve with lemon wedges and remaining dressing on the side.
Nutrition Facts (estimated)
Servings
6
Calories
123
Total fat
7g
Total carbohydrates
10g
Total protein
5g
Sodium
10mg
Cholesterol
0mg
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