Ingredients
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2,½ Slices Whole-Grain Bread or Gluten-Free Bread 2 Oz Total* Cup Raw Cashews
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½,1 Garlic Clove Garlic Clove
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2 Extra-Virgin Olive Oil Spray Tablespoons Fresh Lemon Juice
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3,2 Heads Romaine Lettuce Teaspoons Dijon Mustard
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2,2 Radishes Sliced Paper-Thin Teaspoons Capers Drained
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2,½ Tablespoons Chopped Chives Cup Water
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2 Teaspoons Capers Drained Freshly Ground Black Pepper
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2 Tablespoons Hemp Seeds
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Sea Salt and Freshly Ground Black Pepper
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lemon wedges for serving
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¼ Cup Microgreens Optional
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Pinches of Red Pepper Flakes Optional
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Directions
Prep Time: 10min | Cook Time: 20min | Serves: 6
For a fun twist on a Caesar salad, it’s made with grilled Romaine, like I did with this Grilled Romaine, Corn and Chicken Salad, the texture of grilled lettuce is wonderful, but you can also skip that step if you prefer.,
,I love Caesar salad, especially with lots of anchovies like I do in this Eggless Caesar Salad Dressing, so I was very curious to try a Vegan version. When I got my hands on the new Love and Lemons Everyday Cookbook, which is gorgeous and filled with over 100 plant forward recipes, I had to try it! I’ve hung out with Jeanine, the author of the cookbook and creator of the Love and Lemons website several times and even had lunch with her at a vegan restaurant, (it was the best Vegan Caprese Salad of my life!), so I was pretty confident this would be great. Her cookbook, which she photographed herself is stunning, filled with so many seasonal recipes I can’t wait to try!,Raw Cashews, for creaminess,Raw garlic, for zip,Lemon Juice, for brightness,Dijon Mustard, for salty, savory flavor,Capers, for salty briny flavor
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Steps
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1
Done
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Rub the bread slices with the cut side of the garlic clove and slice the bread into cubes |
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2
Done
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Spritz the bread cubes with olive oil and bake until crispy, 10 to 15 minutes. |
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3
Done
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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. |
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4
Done
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Preheat a grill or grill pan to high. |
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5
Done
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Slice the romaine heads in half lengthwise, then drizzle with a bit of olive oil and pinches of salt and pepper. |
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6
Done
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Grill the romaine, cut-side down, until char marks form, 1 to 2 minutes. Gently flip the romaine and grill for 2 minutes more. |
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7
Done
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Assemble the salads with the grilled romaine and a drizzle of the dressing. |
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8
Done
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Top with the radishes, chives, capers, and croutons. |
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9
Done
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Sprinkle with the hemp seeds, microgreens, and red pepper flakes, if using. |
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10
Done
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11
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12
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13
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14
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15
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