Classic Caesar Salad

Classic Caesar Salad

I’ve made many variations of Caesar Salad. Adding Vegan Chicken and Pasta or turning it into a BLT Caesar Salad, but there’s something so satisfying about the simple flavors of the classic caesar salad with all it’s tangy glory, crisp romaine lettuce and crunchy homemade croutons.

Serves 2 (enough dressing for 4)

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Ingredients

2 Hearts of Romaine Lettuce roughly chopped
2/3 cups (100g) Raw Cashews soaked
1/3 cup (43g) Raw Sunflower Seeds
2/3 cup (60g) grated Vegan Parmesan
2 Tbsp (30g) Nutritional Yeast
1 Tbsp (15g) Dijon Mustard
1 Tbsp (15g) Vegan Worcestershire Sauce
2/3 cup (160ml) Water (add more as needed)
2-3 cloves Garlic
Juice from 1/2 small Lemon
Salt & Pepper to taste
1/2 - 1 cup Croutons (recipe below)

Croutons

3 cups of Bread cut into squares
1 -2 Tbsp (15-30ml) neutral high heat Oil
1 tsp (5g) Garlic Powder
1 tsp (5g) Onion Powder

Note: You can make the dressing nut free by subbing all sunflower seeds.

Directions

1. Cut any type of bread, preferably something hearty like sourdough into small squares. Add them to a bowl and toss with the oil, garlic powder, onion powder, salt & pepper. Spread them out onto a baking sheet in one single layer. Bake at 350 for 10-18 minutes or until golden brown. Flip once halfway through baking and keep an eye on them so they don’t burn.

2. Make the dressing by soaking the cashews and sunflower seeds in hot water for 30 minutes. Rinse, drain and blend them together with the nutritional yeast, lemon juice, grated parmesan, dijon, worcestershire, garlic, pepper and water. Blend until completely smooth and creamy. Add more water as needed up to 1/3 cup). Set aside.

3. Wash, dry and roughly cut the romaine lettuce. then add it to a large bowl. Assemble the salad by adding the dressing. Start with 1/3 of the dressing and toss until well coated. Add in 1/2 of the croutons and parmesan cheese and another couple of tbsp of dressing. Toss again and serve with additional dressing on the side.