Warmer weather, and this salad! This salad is perfect for well, anything. You can prepare everything the day before for easy day-of prep. You would think it would be heavy with the creamy cashew base, but using a generous hand with the lemon cuts the richness so well. The “parmesan” sprinkle is not to be omitted-it adds the perfect amount of salty-nutty factor. The original recipe hailed from a beloved cookbook, and used almonds for the dressing. I tinkered with it, and came up with this. To my delight, the author also posted a very similar recipe. Delish. I have brought it to several family gatherings (with people who are non-vegans, including dairy farmers!), and everyone loves it. Even the meat eating farm boys liked the kale. I was impressed and proud.
This salad is excellent with just about any sort of salad fixin’. I have made homemade, spicy croutons and tossed them in classic Caesar salad-style, but then experimented with making tofu “croutons” (i.e. firm tofu that has been pressed, and then tossed in coconut oil, sea salt, cracked pepper and garlic powder, then pan-seared in a hot-hot cast iron skillet). Oh my…so delicious both ways! And if you’re not into tofu or bread crumbs, then toast some chickpeas (see how to below!) I love this salad with salty kalamata or salt-cured olives, tomatoes, cucumbers, and carrot strips. But, red pepper, thinly sliced onions, marinated tempeh, roasted squash, zucchini, roasted sweet potato…etc would all be welcome additions. Yes, not traditional, but really…we’re already making Caesar vegan, so you might as well go with it. In fact, make a salad bar out of it, and choose your own toppings! Take THAT, Whole Foods!
The dressing as written is perfect, however, I have had mighty success with adding 1 whole head of roasted garlic (how to roast garlic: preheat oven to 400F, cut the top of a head of garlic to expose a bit of each clove, drizzle with olive oil, wrap in tin foil and roast for 45 minutes to 1 hour, until golden and tender. Cool a bit, then squeeze the entire bulb and the roasted cloves into the blender). I have also added a few tablespoons of chopped fresh parsley after blending; a few teaspoons of fresh or dried dill after blending is great, too. Try dipping fresh veggies into extra dressing, or make this dressing soley for dipping raw veggies in. Think of it as a vegan, more awesome Ranch-y dressing…
To make this soy-free, omit tofu. To make this gluten-free, use GF bread to make croutons. To make this paleo, use the crispy tofu or chickpea option.
How to roast chickpeas: Preheat oven to 400F. drain and rinse 1 15oz can of chickpeas, and dry thoroughly on paper or kitchen towels. Place on a baking tray (lined or unlined), and drizzle 1 tsp of coconut or olive oil, and sprinkle 1/2 tsp sea salt, 1 tsp garlic powder and 1/8 tsp cayenne. Bake for 15 minutes, shake the pan around, then bake for another 10-15 minutes until crispy. Toss in the salad at the last minute to maintain optimal crispy factor. To store, place completely cooled chickpeas in an airtight container (they may get a bit un-crispy, so beware. Re-crisp by popping into a warm oven for a few minutes on a baking tray.).
Vegan Caesar Salad // serves 4 as an entree, or 8-10 as a side salad // Vegan, Gluten-Free Option, Soy-Free Option, Sugar-Free, Paleo option //
- 1/2 cup raw cashews, soaked overnight if using a conventional blender
- 2-4 TB fresh lemon juice, to taste
- 1 TB extra virgin olive oil
- 1 large or 2 small cloves garlic
- 1/4 tsp garlic powder
- 2 tsp dijon mustard
- 2 tsp tamari, organic soy sauce, or vegan worstershershire
- 1 TB nutritional yeast
- 1/2 tsp sea salt
- freshly cracked black pepper to taste
- 2-4 TB water if needed to thin to help blend
- Fresh parsley, chives, dill or dried dill, if desired
Nutty “Parmesan” Sprinkle
- 1/4 cup almonds, pecans or cashews, or a mix thereof
- 1/4 cup nutritional yeast
- 2 TB sesame seeds
- 1 TB hemp seeds (optional)
- 1/2-1 tsp salt (to taste)
- 1 tsp extra virgin olive oil
- 6-8 cups romaine, washed, dried and chopped into bite-sized pieces
- 6-8 cups kale of any variety, washed, dried and cut into thin ribbons
- grated carrots, sliced cucumbers, kalamata or salt-cured olives, cherry/grape tomatoes, or any other vegetable desired
- Homemade croutons (see here, using Earth Balance in place of butter)
- Crispy tofu or chickpeas (see above for how-to)
1. Prepare the dressing by adding all the ingredients in a blender. Taste for seasonings, and adjust as desired. Stir in any fresh or dried herbs, do not blend as they will lose their potency and may become bitter. Store dressing in a glass jar or container.
2. Chop any vegetables for the salad.
2. Make the nutty parmesan sprinkle, simply combine all the ingredients into a food processor and process until finely chopped. If ambitious, toast the nuts and seeds in a shallow skillet until lightly brown and fragrant, then process them. Store in an container or jar with lid.
3. Add the greens to a large bowl, and add in desired vegetables, a good sprinkle of the parmesan, and any optional add-ins. Drizzle dressing over, and toss. Serve with extra parmesan, and more cracked black pepper if desired. Since the greens in this salad are pretty hefty, you may let the salad sit for up to 30 minutes to help tenderize the kale. Be sure to toss in any crispy components (tofu, croutons, chickpeas) at the last moment to retain crunch.
Everything all ready to go. You can pre-assemble for easy smaller salads, or just make one big-ass salad and enjoy!
The crunchy veg in here is so refreshing…add what you like! I really love cucumbers and tomatoes (uhh, especially summer-sun ripened tomatoes! Can’t waaait!).
You can use any of your favorite greens here, but I like the heartier ones for this salad. Lacinato kale and romaine are below, all washed, sliced/chopped into thin ribbons, and ready to be dressed-up. It is kind of like salad prom…right?! Chopping the leaves into thin ribbons is key for optimal dressing-coating, as well as chewing the heartier leaves of kale. But, if you like larger chunks, than do your thang!
The salad, all ready to be devoured! This is the entire thing, all tossed together, with extra nutty parmesan and cracked black pepper on top. Take note that I let this sit for 10-15 minutes to help the dressing tenderize the kale leaves, but toss in the crispy chickpeas, croutons and tofu at the last minute to help retain crispness. PS: it was really sunny at my Mom’s house when I took this pic! And, love that bowl set…my Mom re-finished this set years ago, and I remember her using it when I was little for salads. I only now appreciate how awesome this type of salad set really is!
Super delicious salad for all…it is only right. Also, my Mom kills it with the festive table cloths. Always. Love her for that!
This is the salad, only with the croutons I mentioned above, from Thanksgiving last year. It was devoured by the dairy-lovin’ family I have. So really, if this salad is approved by dairy farmers in Wisconsin, you have to trust that it tastes pretty damn good. Go get some!!