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 2-4

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Ingredients

2 Heads Romaine Lettuce
1 Tbsp (15ml) Oil
Salt & Pepper

Caesar Dressing

1/2 cup (70g) Raw Cashews ( I like Terrasoul Mylk Cashews)
1/2 cup (67g) Raw Sunflower Seeds ( I use Go Raw Sprouted )
1/3 cup (79ml) Lemon Juice
1/3 cup (20g) Nutrtional Yeast
1/3 cup (30g) Vegan Parmesan Cheese
2 cloves Garlic
1 Tbsp (15g) Dijon Mustard
2 tsp (10ml) Vegan Worcestshire Sauce
1/2 cup (118ml) Water
Pepper to taste

Toppings

Croutons
Grated Vegan Parmesan

Directions

1. Make the caesar dressing by soaking the cashews and sunflower seeds in enough hot water to cover, for at least 30 minutes.

2. Drain and rinse the cashews and seeds and add them to a blender with the rest of the dressing ingredients. Blend until completely smooth and creamy. Taste for seasoning and adjust with salt or more lemon juice for tang. Refrigerate until needed.

3. Wash and slice the romaine hearts in half lengthwise. Brush the cut side with a bit of oil and season with 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 1-2 halves on each plate with a generous drizzle of the Caesar dressing and then top with croutons and grated vegan parmesan.