Caesar Salad with Vegan Dressing

Preperation time
30 m
Skills level

Serving size
4
Country of origin

Preparation time: 30 m
Cooking time: 20 m
Servings: 4

Ingredients

  • 3 romaine hearts or 2 heads of romaine lettuce
  • 1 jar halved grilled & marinated artichoke hearts, rinsed and drained (cut in half)
  • 1 (14-ounce) can hearts of palm, drained and thinly sliced widthwise
  • 2 avocados, sliced
  • 1/4 cup roasted pumpkin seeds
  • Optional, small chunk parmesan cheese
  • Croutons:
  • 4 slices of thick white bread
  • A good quality extra virgin olive oil
  • 2 teaspoons herbs de provence seasonings
  • Optional, garlic powder
  • Caesar Dressing:
  • 1 heaping tablespoon vegan mayo & dressing (I used the Trader Joe's brand)
  • 2 tablespoons of a good quality extra virgin olive oil
  • 1 lemon squeezed
  • 1/2 teaspoon minced garlic
  • 1 teaspoon anchovy paste ( I used the kind in a tube)
  • 1 teaspoon spicy brown mustard
  • cracked black peppercorns to taste
  • 1-2 tablespoon water to loosen dressing
  • whisk
  • mason jar with lid
  • medium-sized platter for serving salad
Recipe Type:
Course:

This is a very visually appealing salad that taste amazing with the addition of homemade croutons and zesty dressing. You are going to love it. To make this more hearty, add some grilled chicken and dinner is served! If you make it, please tell me what you think by leaving a comment. This is a show-stopper salad so make this one for your next family or friend gathering! Here are the simple directions.

Preheat the oven to 375 degrees.

 

Cut the slices of bread into quarters, then in quarters again, creating big bread cubes. Keep the crust on the bread -that’s the best part! In a bowl, toss the bread with a drizzle of olive oil and the herbs. Then dump the bread onto a baking sheet lined with parchment paper.

 

Bake at 375 degrees for 15 minutes, then put the oven temperature up to 400 degrees to crisp and brown them for a few more minutes, roughly 4 minutes. Keep an eye on them so they don’t burn.

Note: if you are using thinner bread, bake times will vary.

 

In the meantime, while you are baking the croutons, wash and dry the lettuce. Then chop it into bite-sized pieces. Place the lettuce onto the platter. If you are using heads of romaine, discard a few of the outer layers.

 

Next, slice the avocado. A good tip is to cut it in halve lengthwise, discard pit, and slice inside the shell, then scoop out the flesh with a large spoon – keeping it intact and together as best as possible. Place the avocado onto the bed of lettuce, as you see in this photo.

 

For this recipe, I found grilled & marinated artichoke hearts, but if you can’t find them grilled that is fine. Use what is available marinated or in water works! Rinse and drain, then cut the halves in half. Place the artichokes so the stems face outward, this creates a nice design element as seen in my photo.

 

Next, drain the hearts of palm and cut into slices widthwise. Place onto the bed of lettuce and disperse throughout.

 

Now, shave the parmesan cheese, as much as you would like. It will enhance the flavor profile of this salad, but since we are using a vegan dressing base, you can skip cheese if you wish.

 

Last, add the pumpkin seeds for a Fall vibe.

 

Making the Caesar Dressing.

 

I decided to create this dressing using a vegan mayonnaise. I don’t like eating raw eggs and my son is allergic to eggs. This dressing is outstanding!

 

In a bowl, combine the vegan mayo, olive oil, juice of 1 lemon, minced garlic, anchovy paste, mustard, and crack blacked peppercorns and whisk until well combined, about 1 minute. To loosen it, you may add 1-2 tablespoons of water. Pour into the mason jar and chill until ready to serve.

 

 

Shake dressing right before serving and drizzle over the salad and serve. This pairs well with grilled chicken. Add croutons after dressing is poured. Leftover croutons will last in an airtight container on counter. Refrigerate leftover salad and dressing.