Grilled Caesar Salad

Grilled Caesar Salad

It’s Summer which means grilling Season is upon us. When you think of BBQ I’m sure salad is the last thing you think to grill. I promise there’s no wilted lettuce here. The nice thing about this recipe is that you don’t need a fancy BBQ because a grill pan will work just fine.

Serves 2

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Ingredients

2 Heads of Romaine Lettuce

Salt & Pepper

1 Tbsp of Grapeseed Oil

Caesar Dressing

1/2 cup Raw Cashews ( I use Terrasoul Mylk Cashews)

1/2 cup Raw Sunflower Seeds ( I use Go Raw Sprouted )

1/3 cup Lemon Juice

1/3 cup Nutrtional Yeast

1/3 cup Parmesan shreds ( I like Follow Your Heart & Violife)

2 cloves of Garlic

1 Tbsp of Dijon Mustard

2 tsp of Vegan Worcestshire Sauce

Peppr to taste

1/2 cup Water

Toppings

Croutons ( I am obsessed with Kelly’s Croutons)

Grated Parmesan ( I used Follow Your Heart)

Directions

1. Make the Caesar dressing by soaking the Cashews and Sunflower Seeds in hot water for at least 30 minutes.

2. Blend the rinsed Cashews and Seeds with the rest of the dressing ingredients until sooth and creamy. Refrigerate until needed

3. Slice the Romaine Hearts in half lengthwise and brush the cut side with a bit of Oil then add Salt & Pepper

4. Place the Romaine Hearts cut side down onto a hot grill or grill pan for 3-4 minutes. You want the beautiful charred grill marks while keeping the rest of the lettuce crisp

5. Serve 2 halves on each plate with a generous drizzle of Caesar Dressing and top with Croutons and grated Parmesan.