Vegan Caesar Salad Recipe By Tasty

VEGAN CAESAR SALAD RECIPE BY TASTY

Steps:

• Make the vegan caesar dressing: In a high-powered blender, combine the cashews, water, garlic, capers, kelp, Dijon mustard, and nutritional yeast. Blend on medium speed until the cashews are mostly broken down and the dressing is starting to become thick, then add the lemon juice and blend on medium-high speed until completely smooth, scraping down the sides as necessary. With the blender running on medium speed, stream in the olive oil to emulsify. Add the salt and pepper and pulse to incorporate. The dressing will keep in an airtight container in the refrigerator for up to 5 days.
• Make the pepita parm: In a food processor, pulse together the pepitas and nutritional yeast until broken down to a texture similar to grated Parmesan cheese. Add the olive oil and salt and pulse until the crumbs are moistened and starting to clump together. The pepita parm will keep in an airtight container in the refrigerator for up to 7 days.
• Make the crunchy chickpea croutons: Preheat the oven to 400°F (200°C).
• On an unlined baking sheet, toss the chickpeas with the olive oil, salt, garlic powder, and pepper until the chickpeas are well coated.
• Roast for 18-20 minutes, turning the pan halfway through, until the chickpeas are crispy on the outside and somewhat tender on the inside. The chickpea croutons will keep in an airtight container at room temperature for up to 3 days.
• Assemble the salad: In a large bowl, season the romaine and kale with a couple of pinches of kosher salt. Drizzle with ⅓ cup of the dressing and toss until well coated. Add up to ⅓ cup more dressing until dressed to your taste. Add half of the chickpea croutons and ¼ cup of the pepita parm and toss to incorporate. Top with the remaining chickpeas and more pepita parm. Season with freshly ground black pepper. Serve immediately.
• Enjoy!

CLASSIC CAESAR SALAD RECIPE BY TASTY

Steps:

• Make the classic caesar dressing: On a cutting board, chop the garlic and anchovies together to combine. Sprinkle with the salt. Use the side of a knife to chop and mash the mixture into a smooth, homogeneous paste. Transfer the paste to a medium bowl.
• Add the egg yolks and mustard to the bowl with the garlic anchovy paste. Whisk until the egg yolks lighten in color and become airy, about 2 minutes. While whisking continuously, drizzle in the vegetable and olive oils until the dressing is thick and emulsified. Whisk in the lemon juice; the dressing should loosen a bit but will still be thick enough to liberally coat the back of a spoon and should fall in ribbons when drizzled. Stir in the Parmigiano-Reggiano cheese, black pepper, and salt to taste. The dressing will keep in an airtight container in the refrigerator for up to 3 days.
• Make the croutons: Preheat the oven to 400°F (200°C).
• In a medium bowl, toss the torn bread with the olive oil, salt, and pepper. Scatter across a baking sheet and bake for 8-10 minutes, turning the pan halfway through, until the croutons are golden brown and crispy on the outside but still tender on the inside.
• Assemble the salad: On a serving platter or in a large bowl, arrange half of the little gem leaves and season with a pinch of salt. Drizzle with ⅓ cup of the dressing and top with half of the Parmesan the croutons. Repeat with the remaining ingredients to make another layer, adding more dressing to taste. Season with pepper. If desired, top with the protein of your choice, such as chicken, salmon, or shrimp. Serve immediately.
• Enjoy!

HUMMUS CAESAR SALAD RECIPE BY TASTY

Steps:

• Make the hummus Caesar dressing: In a medium bowl, combine 4 tablespoons of hummus, the mustard, garlic, nutritional yeast, capers, lemon juice, miso, and olive oil. Whisk until fully combined. Add another tablespoon of hummus if the dressing is looser than your desired consistency. Season with salt and pepper to taste. The dressing will keep in an airtight container in the refrigerator for up to 1 week.
• Make the salad: Add the greens to a large serving bowl and lightly season with lemon juice and salt. Generously drizzle the dressing over the salad and toss to coat. Finish with more black pepper, as desired.
• Enjoy!