Side
Vegan Caesar Salad
Crisp romaine leaves meet golden garlic croutons, paper-thin radishes, briny capers, and nutty hemp seeds in a creamy vegan Caesar dressing that delivers bright lemon tang and satisfying crunch in every bite.
- Total
- 27 min
- Prep
- 10 min
- Cook
- 17 min
- Serves
- 6
Nutrition per Serving
- Calories
- 123
- Protein
- 5g
- Carbs
- 10g
- Fat
- 7g
- Fiber
- 3g
- Sugar
- 2g
- Sodium
- 10mg
Ingredients
- 2 slices whole-grain bread (or gluten-free bread, 2 oz total*)
- ½ garlic clove
- Extra-virgin olive oil spray
- 3 heads romaine lettuce
- 2 radishes (sliced paper-thin)
- 2 tbsp chopped chives
- 2 tsp capers (drained)
- 2 tbsp hemp seeds
- Sea salt and freshly ground black pepper
- Lemon wedges (for serving)
- ¼ cup microgreens (optional)
- pinch of red pepper flakes (optional)
- ½ cup raw cashews
- 1 garlic clove
- 2 tbsp fresh lemon juice
- 2 tsp Dijon mustard
- 2 tsp capers (drained)
- ½ cup water
- Freshly ground black 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.