Vegan Caesar Salad

Photo by Debra C.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    cup sesame seeds

  • 1

    cup nutritional yeast

  • 1

    teaspoon salt

  • Croutons 2 slices of whole-grain bread

  • 1

    Tablespoon olive oil

  • 2

    Tablespoons lemon juice

  • Garlic powder, to taste

  • Sea salt and freshly ground black pepper, to taste

  • Dressing 1 garlic clove, chopped

  • 2-3

    Tablespoons nutritional yeast

  • 2

    Tablespoons lemon juice

  • 1

    Tablespoon extra-virgin olive oil

  • 1

    Tablespoon tahini

  • 1

    Tablespoon capers

  • 1

    heaping teaspoon prepared horseradish

  • 1

    teaspoon Dijon mustard

  • 1

    teaspoon salt

  • 1/2

    teaspoon Tamari

  • Sea salt and freshly ground black pepper, to taste

  • 1/4

    cup of water, or more to desired consistency

  • Also... 4 cups Romaine lettuce, washed, torn into bite-sized pieces, and refrigerated until ready to use

Directions

1. Add sesame seeds to dry pan over medium heat. Watch carefully, stirring often, until toasted and fragrant. Spread out on a plate to cool COMPLETELY. (If seeds are not completely cooled, they won't grind well.) 2. Add to a grinder, along with nutritional yeast and salt, and grind together until powdered. Stop and scrape sides, if necessary. Set aside. 3. Cut bread into large cubes. Add olive oil, lemon juice, garlic powder, and salt and pepper to a medium bowl and whisk. Toss bread cubes into the mix, lay out on a baking sheet or pizza pan, and place in a 350 degree oven for about 10 minutes. Set aside. 4. Mix all dressing ingredients in a blender. Blend until smooth. 5. Add Romaine lettuce to a large salad bowl. Pour dressing over the top. Add freshly-ground black pepper, then toss. Sprinkle half of the seed mixture over the top and toss again. Plate. Sprinkle portions with remaining seed mix. Add croutons. Devour! :) Serves: 2

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