It’s been a morning of technical difficulties, but hey, I’m alive and grateful for so many things. A friend of ours got the Coronavirus and described to my husband how pain it was, but now is recovering at home and is doing fine. During this stressful time most of us are craving comfort food, but we need to eat as healthy as we can, and this Vegan salad will surely do the trick.
Lodge Bread, located in Culver City, makes some amazing sourdough loaves, but also a delicious Vegan Caesar Salad Dressing. This recipe is a nod to their salad with a few touches of my own. The secret to turning regular Caesar Dressing into Vegan Caesar Dressing is nutritional yeast, which mimics Parmesan cheese, white Miso paste tastes like anchovy, and Tahini replicates the olive oil. There is a touch of olive oil, but not tons of it, so this dressing stays lighter, more refreshing.
I used a spring mix of greens because that’s what Whole Foods delivered, and I prefer a variety of greens, instead of just Romaine. My torn croutons are just that, pieces of torn sourdough drizzled with olive oil and sprinkled with salt, then baked at 375 degrees for 15-18 minutes. This salad is superb and you can use this Vegan Dressing on so many things, like pasta salad, tuna salad or use it as a dip. #StayWell
2 garlic cloves
1/4 cup nutritional yeast
4 tablespoons lemon juice
2 tablespoons apple cider vinegar
1 tablespoon white miso
1 tablespoon olive oil
1 teaspoon kosher salt + more for topping
1/4 teaspoon black pepper
1/2 cup Tahini paste
6 cups spring lettuce
torn croutons, as described above
- Combine garlic, nutritional yeast, lemon juice, vinegar, miso, olive oil, salt, pepper and 1/4 cup cold water in a blender. Puree until smooth. With machine running, add Tahini paste, blend until emulsified.
- Drizzle dressing over greens and toss. Add croutons and toss again. Sprinkle with more salt, if desired. Enjoy!