Vegan Caesar Salad
Ingredients
- 2 slices whole-grain bread or gluten-free bread, 2 oz total
- 1/2 clove garlic
- olive oil spray,
- 3 heads romaine lettuce
- 2 radish sliced paper thin
- 2 tbsp chives chopped
- 2 tsp capers drained
- 2 tbsp hemp seeds
- salt
- pepper
- lemon wedges, forserving
- 1/4 cup microgreens optional
- red pepper flakes optional
For the Vegan Caesar Dressing
- 1/2 cup raw cashews
- 1 clove garlic
- 2 tbsp lemon juice, fresh
- 2 tsp Dijon mustard
- 2 tsp capers drained
- 1/2 cup water
- pepper
Instructions
- Preheat the oven to 350°F.
- Rub the bread slices with the cut side of the garlic clove and slice the bread into cubes.
- Spritz the bread cubes with olive oil and bake until crispy, 10 to 15 minutes.
- Make the dressing: In a high-speed blender, place the cashews, garlic, lemon juice, mustard, capers, water, and a few grinds of black pepper. Blend until creamy.
- Preheat a grill or grill pan to high.
- Slice the romaine heads in half lengthwise, then drizzle with a bit of olive oil and pinches of salt and pepper.
- Grill the romaine, cut-side down, until char marks form, 1 to 2 minutes. Gently flip the romaine and grill for 2 minutes more.
- Assemble the salads with the grilled romaine and a drizzle of the dressing.
- Top with the radishes, chives, capers, and croutons.
- Sprinkle with the hemp seeds, microgreens, and red pepper flakes, if using.
- Serve with the lemon wedges and the remaining dressing on the side.
Nutrition
By Jason Fung, MD
Jason Fung, M.D., is a Toronto-based nephrologist (kidney specialist) and a world leading expert in intermittent fasting and low-carb diets.
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