Caesar Salad is a very popular choice for people looking for a hearty dish and is often considered a full meal. But how can you get that distinct Caesar taste without cheese, egg yolks and anchovies? Easy!
In my quest to make the perfect Caesar Salad, I looked at the ingredients of lots of ready-made croutons. Every one I found contained cheese or milk. Instead, I went to my favorite bakery and asked them for a uncut loaf of day-old bread which they sold me for $1. Making these tasty garlicky croutons was easy peasy after that!
9 to 12 (1/2-inch) slices of a large loaf of day- old bread
2 Tbsp. extra-virgin olive oil
1 1/4 tsp. crushed garlic
Pinch of salt
Position a rack in the lower third of the oven and preheat it to 350 degrees. Toast the bread slices very lightly in a traditional toaster or toaster oven. Allow to cool.
Mix the oil, garlic, and salt together in a small bowl. With a pastry brush, brush both sides of the toast with this mixture, and then cut the slices into cubes. Transfer the cubes to a rimmed baking sheet sprayed with Pam and bake until they are golden brown and crispy, 10 to 15 minutes, turning once. Allow to cool completely before using. Store any leftovers in an airtight container for up to 5 days. Serves 6.
That special Caesar Salad dressing is another simple recipe to make! Here’s a recipe from Plant-Powered Families by Dreena Burton published by BenBella Books. It made more than enough to cover two heads of Romaine lettuce.
Cheesy Caesar Dressing
1/3 cup soaked and drained raw cashews
1–2 tablespoons nutritional yeast (optional)
1 teaspoon whole chia seeds (or 1 teaspoon ground chia if using handheld blender or standard blender)
1/2 scant teaspoon sea salt
1/2 teaspoon kelp granules (see note)
1/2 teaspoon capers
1 medium clove garlic, chopped
Freshly ground black pepper to taste
1/3–1/2 cup plain nondairy milk (see note; use extra to thin as desired)
2 tablespoons freshly squeezed lemon juice
1 1/2 teaspoons pure maple syrup
Using a blender, combine the cashews, 1 tablespoon of the nutritional yeast, chia, sea salt, kelp granules, capers, garlic, black pepper, milk, lemon juice, and maple syrup and puree until very smooth. Add more nutritional yeast for a cheesier flavor if you like, and add extra salt/black pepper/garlic if desired. Serve tossed into romaine lettuce.
Do I really need to include a recipe for the salad? Typical Caesar Salads are simply Romaine lettuce. I added some extra capers to add that salty, briney deliciousness only capers can give!
Let me know what you think of this salad! I’d love to hear from you.