Caesar Salad Recipe

Indulge in the classic delight of our Caesar Salad, a harmonious blend of crisp textures and savory flavors. At its heart, fresh, crunchy Romaine lettuce provides a refreshing base, creating a delightful contrast with the creamy, rich plant-based dressing that drapes each leaf. The salad is brought to life with the sharp, tangy notes of dry plant-based shredded cheese, adding a layer of depth and complexity. Complementing these flavors are our homemade croutons, toasted to golden perfection, offering a satisfying crunch in every bite. A squeeze of fresh lemon adds a zesty twist, balancing the creamy dressing with its bright, citrusy spark.

Ingredients

Salad

Romaine hearts, chopped
Plant-based dry shredded cheese / Suggestion: Daiya
Lemon wedge, for serving

Croutons

4-5 Cups Sourdough or French bread, diced into cubes
6-8 Tbsp Plant-based butter, melted / Suggestion: Earth Balance
2 Garlic cloves, minced
1 Tbsp Fresh Parsley, finely chopped
1 Tsp Cafe Ground black pepper

Dressing

1/2 cup plant-based mayonnaise / Suggestion: Best Foods
1 Tbsp lemon juice
1 Tsp dijon mustard
1 Garlic clove, minced
1/2 Tsp ground Nori / Suggestion: Take a piece of dry Nori sheet and use a mortar and pestle or a coffee grinder
1 teaspoon cracked black pepper

Instructions

Start by making the croutons first, as they take the longest to prepare. While the croutons are cooking, prepare your dressing. When both are done, put together the salad and enjoy!

Croutons

Preheat your oven to 375°F (190°C). In a bowl, toss the bread cubes with the melted vegan butter, minced garlic, chopped parsley, and a ground black pepper. Spread the bread cubes on a baking sheet and bake for 15-18 minutes or until golden and crispy. If they aren't as crispy as you'd like, you can bake them for an additional few minutes, but keep a close eye on them to prevent burning. Remove from heat and allow to cool.

Dressing

In a blender, combine all ingredients and blend until smooth and creamy. If the dressing is too thick, add a little more water to reach the desired consistency. Taste and adjust salt, pepper, or lemon juice as needed.

Salad

Option 1: Tossed - In a large bowl, place the chopped Romaine hearts. Drizzle the dressing over the lettuce and toss to coat evenly. On a plate, add a generous amount of the tossed salad. Generously top with shredded cheese. Scatter the croutons over the salad. Garnish with a lemon wedge on the side. Squeeze over salad before eating, if desired.

Option 2: Restaurant Style - Place a generous amount of chopped Romain hearts on a plate, being sure to avoid the edges. Drizzle some dressing over the salad, again, being careful to avoid the edges and making sure you don't use too much, as you don't want to flood the salad. Sprinkle a generous amount of shredded cheese over the top. Scatter the croutons over the salad. Garnish with a lemon wedge on the side. Squeeze over salad before eating, if desired. Serve with a side of dressing as an option for those who might want more dressing.