Vegan Caesar Salad with Sourdough Croutons

Dairy, egg, and anchovy free, this salad still packs all the flavor of a conventional Caesar Salad.

 

Dressing

1/3 cup slivered almonds
1 large clove garlic
¼ cup lemon juice
¼ cup olive oil
1 tsp. Dijon
½ tsp. salt
1 tsp. apple cider vinegar
1 tablespoon nutritional yeast
2 teaspoons capers

Soak the almonds in ½ cup water for 15 to 20 minutes. Put nuts and soaking water in a blender with garlic, oil, juice, Dijon, salt, vinegar and yeast. Blend until smooth. Transfer to a bowl and stir in capers. Toss with chopped romaine lettuce. Top with a few twists of fresh black pepper and croutons.

Sourdough Croutons

5 slices day-old sourdough bread
4 tablespoons grapeseed oil
2 tablespoons lemon juice
½ tsp. salt
½ tsp. paprika
2 tsp. garlic powder

Cut the bread into cubes. Whisk together oil, juice, and spices. Add bread and toss to coat. Place on a baking sheet in a single layer, and bake at 375 for 5 minutes. Stir, and bake an additional 5 to 10 minutes until brown and crisp.

Comments are closed.