#EssentialRecipe => Vegan Caesar Salad

Croutons ingredients:

-4 large slices of day-old bread, sourdough or rye cut in about 1/2 inch pieces

-3 cloves garlic chopped

-4 or 5 sprigs of fresh thyme

-Dash of sea salt


Roasted chickpeas ingredients:

-2 cups of dried chickpeas soaked overnight and cooked or 1 15 ounce can

-2 tablespoon avocado oil

-2 sprigs of fresh thyme

-1 teaspoon sea salt

-1 teaspoon freshly cracked pepper


Dressing ingredients:

-1 tablespoon Dijon
-1 tablespoon nutritional yeast
-1 tablespoon pine nuts
-1/3 cup champagne vinegar
-1 large lemon zested and juiced
-2 cloves garlic roughly chopped 
-1 tablespoon peach hot sauce
-1 tablespoon chopped caper berries or capers
-1 1/2 cup olive oil
-Sea salt and pepper to taste


Salad ingredients:

-1 romaine salad heart per person cut in half lengthwise

-1 medium red onion thinly sliced on a mandoline

-Vegan bacon bits

-Brazil nut parmesan


Crouton method:

Preheat your oven to 350 degrees.

Add the bread pieces, garlic, thyme and salt into a food processor and pulse until coarse.

Add the crums onto a baking sheet and roast for about 20 minutes or until golden brown.

Set aside


Roasted chickpeas method:

Keep your oven at 350 degrees.

Drain your chickpeas very well and dry with a towel.

Spread on a baking sheet.

Add oil, thyme, sea salt and pepper and mix well.

Bake for about 45 minutes or until crispy and golden mixing halfway.

Set aside.


Dressing method:

Measure the oil in a measuring cup with a spout.
Add vinegar, lemon juice, garlic, hot sauce, caper berries and a little bit of sea salt into a food processor and start blending.  
Then, using the drizzle basin of a food processor or the food pusher upside down (you'll notice there's a tiny hole in the bottom, that's what it's for) pour the oil in while the food processor is running and blend until all the oil has been added. 
Adjust the saltiness if necessary and quickly blend again.
Serve on a caesar salad with roasted chickpeas (link)
*I prefer to use a really good grassy olive oil for this recipe since it is so forefront, it is important to have that complex flavour shine through.


Salad method:

Place 2 halves of romaine on each plate.

Add onions separating the round layers, croutons, chickpeas bacon bits and Brazil nut parmesan.

Generously drizzle salad dressing on top. 

Sprinkle with lemon zest.


Voila! Vegan caesar salad. 

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