Best-Ever Caesar Salad

Fresh + crunchy + a nutritional powerhouse

Ingredients

• 2-3 heads (depending on size) romaine lettuce, chopped

  (Optional mix of half kale and half romaine lettuce)

Dressing

• 1/3 cup cashews, soaked in boiling water for 30 min

• 1 Tbs nutritional yeast

• 1 Tbs capers

• 1 Tbs caper juice

• 1 tsp Djon grainy mustard

• 1 Tbs Miso

• 1 T hemp seeds

• 2-3 garlic cloves

• 1/4 cup freshly squeezed lemon juice

• 1/4 cup olive oil

• 1/4 - 1/2 cup water

• 1 tsp salt

Chickpea Croutons

• 1 1/2 cups cooked/or one can chickpeas

• Olive oil spray

• TJ Chile Lime spice (or any spice you prefer)

Plant-based “Parmesan”

• 1 cup walnuts

• 3 Tbs nutritional yeast

• 1/2 tsp salt

• 1 tsp garlic granules (I like the WF no-salt roast garlic granules)

Instructions

Croutons

• Preheat oven to 400º

• Drain and dry chickpeas in a dish towel
  Spread on parchment-lined baking tray, spray with olive oil and sprinkle with spice

• Roast for 40 min

• Remove from oven and let it cool for 10 min (critical step for crisp results)

• Return to oven for another 10 min

Vegan “Parmesan”

• Roast walnuts in 350º oven for 10 min

• Pulse walnuts in a food processor (NOT a blender as it makes a paste from the nuts) until grainy

• Add nutritional yeast, salt and spice and pulse a few more times

• Store in an airtight container in the fridge for a few weeks. Sprinkle on pastas, roasted veg or any dish to liven it up

Putting it together

• Blend all the salad dressing ingredients and add more water if needed

• Mix the kale very well with the salad dressing about 1 1/2 hours before serving and leave out of fridge for flavors to steep

• Add croutons and sprinkle with “Parmesan”

Notes

• Serves 4